Low GI Blueberry Muffins

1 cup old fashioned oats, processed into flour

1/2 cup old fashioned oats

1/2 cup whole wheat flour

2 t baking powder

1/2 t salt

1/2 t cinnamon

1/2 cup sugar

1 cup fresh blueberries

1 cup fat free milk or almond milk

1 egg plus 1 egg white

1 t vanilla

2 t olive oil

  1. Preheat oven to 400 and spray muffin pan with nonstick spray.
  2. In a large bowl, combine oat flour, oats, whole wheat flour, baking powder, salt cinnamon, and sugar and stir together.
  3. In a second bowl lightly beat eggs. Add milk, vanilla, and oil and mix well.
  4. Add the milk mixture to the flour into the dry mixture and stir together. Mixture will be quite loose, but will bake up fine.
  5. Fill the muffin cups 3/4 full. Bake for 15-17 minute.

Vegan Apple Cinnamon Muffins

1 T chia seeds
3 T water
2 cups whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup cinnamon applesauce
1/2 cup olive oil

Heat oven to 375 degrees.
Mix chia seeds and water and set aside.
Spray muffin tins with nonstick spray.
Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
Mix in chia mixture, applesauce and olive oil.
Evenly scoop mixture into muffin pans.
Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

Whole Wheat Apple Chia Muffins

3/4 cup packed brown sugar
1 T teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
2 T chia seeds
6 T water
2 shredded apples, skin on
¾ c almond milk

Preheat the oven to 400 degrees F.

In a small bowl, mix together chia seeds and water. Let set to gel (about 5 minutes).

Shred the apples into a bowl.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk the sugar and the oil until combined. Stir in the chia gel and shredded apples.

Whisk in the flour mixture in two batches, alternating with the almond. Whisk just until combined.

Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Whole Wheat Lemon Chia Seed Breakfast Muffins


2 T chia seeds
6 T water
2 cups whole wheat flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup nonfat plain Greek yogurt
½ cup almond milk
¼ cup lemon juice
½ cup honey
½ cup olive oil


– Preheat oven to 350

– In a small bowl, mix chia seeds and water. Let stand while you prepare the rest of the batter.

– In a large bowl, whisk together flour, baking powder, salt, and baking soda.

– In a medium bowl, mix together yogurt, milk, lemon juice, and honey.

– Once chia seeds are slightly congealed (this takes about 5 minutes) whisk in to the wet ingredients.

– Make a well in the dry ingredients and pour in the wet. Whisk together just until combined.

– Scoop into greased muffin tins with a ¼ cup measure. Makes 18 muffins.

– Bake at 350 for 20 minutes, or until toothpick in center comes out clear.

Nutrition Information for 1 muffin:
Screen Shot 2015-06-28 at 4.14.59 PM

High Protein Vegan Banana Breakfast Muffins


1 T chia seeds
3 T water
3 large, ripe bananas
1/2 cup agave syrup (or honey for non-vegan)
1teaspoon baking soda
1teaspoon baking powder
1 cups spelt flour
½ C all purpose flour
1⁄3cup olive oil
1⁄2teaspoon salt


Mix chia seeds and water and set aside for 10 minutes.
Mash bananas, add syrup and the slightly beaten egg.
Stir in olive oil.
Stir in dry ingredients.
Spoon into greased muffin tins.
Bake 20 minutes at 360 degrees.

Vegan Blueberry Breakfast Muffins

Screen Shot 2015-02-02 at 12.39.29 PMHigh fiber, high protein blueberry muffins.


2 T chia seeds
6 T water
1 cup All-Purpose Flour
1 Cup spelt flour
1/2 cup agave syrup (or honey for non-vegan)
3 teaspoons baking powder
1/2 teaspoon salt
1 C cashew or almond milk
6 tablespoons olive oil
1 teaspoon vanilla extract
3/4 cup blueberries


Mix chia seeds and water and let stand for 10 minutes.
Preheat oven to 400.
Mix all other ingredients, minus blueberries.
Spray 12 muffin tins and fill 2/3 full with batter.
Top each with 1 T of blueberries.
Top off with remaining batter.

Bake at 400 for 19 mins.