INGREDIENTS
¾ cups Kamut flour (or flour of choice)
1 tsp baking powder
½ tsp baking soda
½ tsp salt – sea or pink Himalayan
1/3 cup melted coconut oil
½ cup honey or 100% natural maple syrup
2 eggs
1 cup plain full-fat Greek yogurt
2 tsp vanilla extract
1 cup blueberries (fresh or frozen)
1 cup 70% or higher chocolate chips

Preheat oven to 400 degrees F. If not using a non-stick muffin tray, grease with coconut oil, butter or olive oil. In a bowl, mix together flour, baking powder, baking soda and salt. In a separate bowl, mix together the oil, honey or maple syrup. Add eggs, yogurt and vanilla – whisk well. Combine the wet ingredients into the dry ingredient bowl and mix with a large spoon until all looks well mixed. Fold the blueberries and chocolate chips into the batter until well distributed. Grab a spoon or ice cream scoop and divide the batter into the 12 muffin cups. Bake for 15-20 minutes. Ensure the muffins are firm on top and a toothpick inserted into a muffin comes out clean. Place muffin tin on a cooling rack to cool and then butter knife them out if they don’t easily separate. Muffins can be frozen for up to 3 months.