These muffins are chock-full of tasty goodness—pecans, coconut, oats, gobs of blueberries, and, of course, protein-rich chia. They have bumpy, rough-looking tops, but the insides are super moist. I like to sweeten with grade B maple syrup; it’s not only cheaper, but it has more flavor and minerals than grade A (but if grade A syrup is what you have, don’t sweat it). Store in an airtight container, at room temperature, for three days.
Ingredients
- ½ cup unsweetened flaked coconut
- ½ cup pecans, roughly chopped
- 1¼ cups white whole wheat flour, spooned and leveled
- 1 cup old-fashioned rolled oats
- ¼ cup chia seeds
- 1 teaspoon ground cinnamon
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 1 cup sour cream
- ½ cup pure grade B maple syrup
- 6 tablespoons unsalted butter, melted
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 pint blueberries
How to Make It
- Preheat oven to 350°F. Line a 12-cup standard muffin tin with liners.
- Spread the coconut on a small, rimmed baking sheet. Spread the pecans on a separate rimmed baking sheet. Toast, tossing once until the coconut is brown and the pecans are fragrant, 6 to 8 minutes for the coconut and 8 to 10 minutes for the pecans. Cool to room temperature.
- Whisk together the flour, oats, chia, cinnamon, baking powder, baking soda, and salt in a bowl. Whisk together the sour cream, maple syrup, butter, egg, and vanilla in a separate bowl. Add the wet ingredients to the dry ingredients and stir to combine. Fold in the blueberries, coconut, and pecans.
- Divide the batter between the lined cups (about 1⁄3 cup each). Bake, rotating the tins halfway, until a toothpick inserted in the center comes out clean, 24 to 26 minutes.
- Set the tin on a wire rack and let the muffins cool in the pan for 5 minutes. After 5 minutes, transfer the muffins to the wire rack.
- Eat warm or at room temperature.