Ingredients
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½ cup unsweetened flaked Coconut
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½ cup Pecans
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1¼ cups white whole Wheat Flour
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1 cup old-fashioned rolled Oats
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¼ cup Chia Seeds
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1 teaspoon ground Cinnamon
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1 teaspoon Baking Powder
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1 teaspoon Baking Soda
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1 teaspoon Kosher Salt
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1 cup Sour Cream
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½ cup pure grade B Maple Syrup
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6 tablespoons Unsalted Butter
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1 large Egg
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1 teaspoon pure Vanilla Extract
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1 pint Blueberries
Directions
These muffins are chock-full of tasty goodness—pecans, coconut, oats, gobs of blueberries, and, of course, protein-rich chia. They have bumpy, rough-looking tops, but the insides are super moist. I like to sweeten with grade B maple syrup; it’s not only cheaper, but it has more flavor and minerals than grade A (but if grade A syrup is what you have, don’t sweat it). Store in an airtight container, at room temperature, for three days.
Steps
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1
Done
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Preheat oven to 350°F. Line a 12-cup standard muffin tin with liners. |
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2
Done
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Spread the coconut on a small, rimmed baking sheet. Spread the pecans on a separate rimmed baking sheet. Toast, tossing once until the coconut is brown and the pecans are fragrant, 6 to 8 minutes for the coconut and 8 to 10 minutes for the pecans. Cool to room temperature. |
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3
Done
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Whisk together the flour, oats, chia, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk together the sour cream, maple syrup, butter, egg, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the blueberries, coconut, and pecans. |
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4
Done
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Divide the batter between the lined cups (about 1⁄3 cup each). Bake, rotating the tins halfway, until a toothpick inserted in the center comes out clean, 24 to 26 minutes. |
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5
Done
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Set the tin on a wire rack and let the muffins cool in the pan for 5 minutes. After 5 minutes, transfer the muffins to the wire rack. |
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6
Done
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Eat warm or at room temperature. |
