Chia & Blueberry Muffins

• 1/4 cup chia seeds
• 1 cup almond milk
• 1/2 cup olive oil
• 2/3 maple syrup
• 2 teaspoons pure vanilla extract
• 2 cups gluten-free, all-purpose baking flour
• 1/2 cup almond meal
• 2 teaspoons baking soda
• 2 teaspoons baking powder
• 1/2 teaspoon xanthan gum
• a pinches of salt
• 1/2 cup blueberries or your favorite seasonal fruit

1. In a small bowl, stir together the chia seeds (packed with protein, fiber and omegas!) with the almond milk. Let the mixture sit for about 10 minutes or until the chia seeds are softened.
2. Whisk together the olive oil, maple syrup and vanilla in a large bowl. Whisk in the softened chia seed mixture.
3. In a separate bowl, whisk together the flour, almond meal, baking powder and soda, xanthan gum and salt.
4. Combine the wet and the dry ingredients and fold in the blueberries.
5. Fill the muffin liners with the batter until they're almost full. A ladle is helpful. Bake in a 350u0b0F oven until golden brown, about 25 minutes.
6. P.S. The batter works just as well for griddle cakes! Heat up a little coconut oil in a skillet and spoon in the batter.

chia seeds, almond milk, olive oil, maple syrup, vanilla, flour, almond meal, baking soda, baking powder, xanthan gum, salt, blueberries

Taken from food52.com/recipes/19290-chia-blueberry-muffins (may not work)