Ingredients
- 5 ounces (150g) strawberries (about ¾ cup halved)
- 1.5 tablespoons chia seeds
- 1.5 tablespoons maple syrup
- 1 tablespoon lemon juice
- ½ cup coconut flour
- ¼ cup tapioca flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 4 eggs
- ⅓ cup flavorless oil (like melted refined coconut oil)
- ¼ cup maple syrup
- 1-2 tablespoons coconut milk (or other dairy-free milk), if necessary
- 2 teaspoons vanilla extract
- ¾ cup chia jam
Cooking Instructions
First, make the chia jam. Pulse berries in a food processor to consistency (smooth or slightly chunky). Then, stir in chia seeds, maple syrup and lemon juice. Set aside.
Preheat oven to 375° F and line a muffin tin with parchment or silicone liners.
In a bowl, whisk together coconut flour, tapioca flour, baking soda, and salt. In a separate bowl beat eggs, oil, maple syrup and vanilla extract until combined.
Add wet to dry mixture and stir until evenly incorporated. (Alternatively, you can also blend the ingredients in a food processor or blender.) Only if the batter seems too dry, stir in 1-2 tablespoons dairy-free milk.
Fill muffin cavities in this order: half batter, 2 tablespoons chia jam, other half batter, 1 more tablespoon chia jam; then swirl the layers with a toothpick or fork.
Bake muffins for 15-18 minutes until a toothpick inserted in the center comes out clean.
Allow muffins to cool in pan for 10 minutes, then transfer to a wire rack to cool completely. Best served the same day!