Chia eggs are the best–you can turn any recipe vegan by replacing the eggs with this quick trick! Chia seeds are known for their powerful health benefits. They’re loaded antioxidants, fiber, quality protein, Omega-3’s, and more! They’re great for energy and weight loss. Plus, they’re easy to add to just about everything.
I used coconut sugar to make the crumble topping. Coconut sugar is really yum, but it’s caramel-y flavor isn’t for everyone. If you’re not a fan or don’t have it on hand, you can use brown sugar or just skip the topping. It’s delicious plain too! 🙂
1/2 TB chia seeds
Preheat the oven to 400 degrees F and line a muffin pan or grease with coconut oil.
First, make the chia egg. Mix one tablespoon of chia seeds with three tablespoons of water and refrigerate for 15 minutes. Mixture should be thick and egg-like. If it’s too thick, add another tablespoon of water.
Combine flour with the baking powder in a large bowl. Make a well in the center and add the maple syrup and vanilla. Do not mix. Place 1/3 cup melted coconut oil into a 1 cup measuring cup– add the chia egg and then enough almond milk to fill the cup. Pour in the center of the flour mixture and mix well. Fold in the blueberries and 1/2 tablespoon of chia seeds. Let rest for a couple minutes while you make the crumb topping. To make the crumble, mix coconut sugar with coconut oil and cinnamon. If the mixture is too “dry”, add more oil. If it’s too “wet”, add more coconut sugar. It should be crumbly. Fill muffin cups almost to the top, and sprinkle with crumb topping mixture.
Bake for 15 minutes, or until toothpick comes out dry.