I saved the best for last in the Muffin-Madness series. These are a real treat but you can still feel good about eating these moist muffins with a mug of herbal tea.
The fiber comes from the chia seeds (which give a little texture) and the coconut flour (so they're gluten-free but no one will complain) and although you can easily leave the chocolate chips out, they seal the deal. If you really want to go crazy, add the cocoa powder. When you buy high-quality, mold-tested cacao products, they amp up the antioxidant factor in the most delicious way. This is the best one I've found.
Chocolate Cherry Chia Muffins
(NO DAIRY/ NO GLUTEN / HIGH FIBER)
1 CUP ORGANIC COCONUT FLOUR
1/2 TSP SEA SALT
1 TSP BAKING SODA
1/4 CUP CHIA SEEDS
1/4 CUP PURE MAPLE SYRUP
1 CUP COCONUT (OR ALMOND) MILK
1/4 CUP COCONUT OIL (MELTED)
4 TSP VANILLA EXTRACT (OR 2 TSP VANILLA POWDER)
1 CUP ORGANIC CHERRIES*, CHOPPED
1/2 CUP BITTERSWEET DARK CHOCOLATE CHIPS
PREHEAT OVEN TO 350°F & LINE A MUFFIN TIN WITH PAPERS.
SIFT DRY INGREDIENTS TOGETHER IN A BOWL.
IN A BLENDER, COMBINE WET INGREDIENTS AND BLEND UNTIL SMOOTH.
ADD WET INGREDIENTS TO DRY AND STIR UNTIL COMBINED.
STIR IN CHERRIES AND CHOCOLATE CHIPS.
FILL MUFFIN CUPS.
BAKE AT 350 FOR 25-30 MINUTES.
*Cascadian Farm frozen organic cherries are my favorite.