Blender Blueberry Chia Seed Muffins

I hope everyone had a wonderful weekend!  Now it's Monday and back to the daily grind.  With Easter yesterday, I spent a good part of Friday, Saturday, and Sunday cooking and baking for friends and family.  The funny thing is, when I do a lot of cooking and baking I usually don't have time to eat myself.  Do you ever feel that way?  That you're in the kitchen for hours, making all this mouthwatering food, yet too busy to eat lunch?  Ok, I'm not saying I don't have time to eat, just that I'm so busy I need something I can eat fast and get back to work.  The muffin recipe I'm sharing today was a lifesaver this past weekend!  They are super easy to make and a quick grab-and-go snack.

Made of coconut flour, sweetened with figs, and bursting with chia seeds and blueberries, these muffins pack a nutritious punch.  No foggy brain after powering up with one or two of these.  I love coconut flour because a little goes a long way, making baked goods much lower in carbs and calories with a wonderful cake-like texture.  Wether I am eating these for breakfast or a afternoon snack, I can feel good knowing that they are packed with energy to keep me going and full of sweet lemony fruit goodness.  My absolute favorite way to enjoy these is cut in half and toasted with my homemade toasted coconut butter and a sprinkling of cinnamon. Yum!

The best part of these muffins is that you only need to clean one bowl when making them.  Simply throw everything into your blender and pour into muffin tins!  Wether you're feeling lazy or super busy, you can throw these together and have them ready in a jiffy.  Enjoy this wonderful spring weather with a delicious muffin in hand :)


Blender Blueberry Chia Seed Muffins

1/2 cup coconut flour
1/2 tsp baking soda
1/2 tsp salt
3 Tbsp chia seeds

7 dried figs, soaked in 1/2 cup hot water (I used Kalaymata figs)*
6 eggs, room temperature **
1/4 cup coconut oil, melted
2 Tbsp fresh lemon juice
2 Tbsp fresh orange juice
zest of one lemon
1/2 tsp vanilla extract
1 cup blueberries (if using frozen, don't defrost)

* If you like your muffins on the sweeter side, use a few more figs or add an tablespoon or two of honey to the batter.
** If you don't have time to leave the eggs out on the counter to come to room temperature, put them in warm water and you can speed up the process

Directions:
1.  Preheat the oven to 400 F.  Line a muffin pan with 8 - 9 muffin tins.
2.  Add the soaked figs and water to the base of a blender or food processor and blend until smooth.
3.  Add the eggs, vanilla, coconut oil, lemon and orange juice, and blend until smooth.
4.  Add the coconut flour, baking soda, salt, and lemon zest.  Blend until smooth.
5.  Pulse in the chia seeds then using a spatula, fold in the blueberries.
6.  Pour or scoop the batter into the prepared muffin pan and bake at 400 F for 10 minutes.
7.  After 10 minutes, rotate the pan 180 degrees and turn the temp down to 350.  Bake another 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.  Allow to cool in the pan for 10 minutes before finishing cooling on a wire cooling rack.