Sample recipe

Strawberry Chia Seed Muffins

My Coconut Flour Muffin Recipe combined with Strawberry Chia Jam produces these wonderfully bright and flavorful Strawberry Chia Seed Muffins. These healthy strawberry muffins make a great breakfast, snack or dessert and they are gluten free, paleo and clean eating.

SERVINGS 12
  • RECIPE SOURCE leelalicious.com
  • PREP TIME 10 min
  • COOKING TIME 15 min
  • TOTAL TIME 25 min

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!