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.
These Strawberry Chia Seed Muffins were developed as part of the recipe testing process for my eBook Coconut Flour Muffins, Pancakes & Mug Cakes. They didn’t make the book – not for lack of flavor or deliciousness, but because I changed course and ended up with more muffin recipes than could fit in the book.
We weren't able to spend the holiday season with our families, but we are now getting ready to enjoy a few freezing weeks in Canada - NOT!! On the freezing winter weather part. Although, I am excited to see Olivia's reaction to her first (conscious) snow.
Otherwise, this summer soul (with a birthday in December) is totally fine to spend the entire time indoors - hanging out with family and enjoying central heating. And taking care of the inevitable paperwork that always seems to wait for us, when we return to Canada.
To prepare for this upcoming trip, I wanted to work ahead. While in Canada, I want to spend as little time as possible working and all the more time with our families - since we only get to see them 1-2 times a year.
When looking at the calendar, I realized that Valentine's Day was approaching awfully fast and I didn't really have any fitting recipes prepared. Until, I remembered these grain free muffins with strawberry chia jam.
While these aren't decadent Valentine's chocolates or romantic dinner for two, the vibrant red strawberry swirl makes them quite fitting. These gluten free strawberry muffins are perfect for Valentine's breakfast, snack time at the office, and would even make a great healthier dessert.
What is Chia Jam
Now, let's start with the jam. If you have ever wondered how to use chia seeds, chia seed jam is one great way. Chia seed's thickening ability is perfect for making healthy vegan jam - no cooking required.
I first made strawberry chia seed jam over 3 years ago. And it really couldn't be much easier.
You simply mash or blend any fruit to desired consistency (chunky or smooth - whichever you prefer), add a little lemon juice, sweeten with maple syrup and stir in chia seeds. Berries work best in my opinion, because the slight crunch of the chia seeds blends in with that of the berry seeds.
It is similar to refrigerator strawberry jam, because it thickens over time, after you stir it up. Also, since this chia jam recipe isn't cooked and only lightly sweetened, it should be stored in the fridge.
Finally, for this strawberry coconut flour muffin recipe, I cut my original chia jam recipe down to make just enough for a dozen strawberry jam muffins.
How to make Chia Seed Muffins
Since coconut flour is already super absorbent, I didn't put any chia seeds in this paleo strawberry muffins batter.
Instead, the muffin batter and the chia strawberry jam are layered into the muffin cavities and then swirled together to create this nice pattern.
I think, the chia seed strawberry jam is a great way to make strawberry muffins healthy and vibrant looking. Usually, just adding blended strawberries to the batter doesn't yield a truly pink muffin or cake (unless food coloring is added).
However, this way, you have a vibrant swirl of strawberry red and you can make these coconut flour strawberry muffins, whether strawberries are in season or not. Since the strawberry jam with chia seeds can be made with fresh or frozen and thawed strawberries.
Coconut Flour eBook
If you love baking with coconut flour as much as me, be sure to check out my eBook right here for many more delicious gluten free + paleo recipes.
Random Questions
Yes, chia seeds can be used in baking as they add texture and nutrients to various recipes. They can be used as an egg substitute or as an additional ingredient for added nutritional value.
Chia seeds can act as a binding agent and add moisture to baked goods. They also contribute to the nutritional profile by providing a good source of fiber, protein, and omega-3 fatty acids.
Avoid mixing chia seeds with large amounts of liquid without allowing them to gel first, as this can result in a slimy texture. It's best to let chia seeds soak and form a gel-like consistency before incorporating them into recipes.
Yes, soaking chia seeds in water or another liquid is a common practice before using them in baking. Allowing them to soak helps create a gel-like texture, which can improve the binding properties and moisture content in the final baked product.
Recipe
Strawberry Chia Seed Muffins - gluten free, paleo
Ingredients
Strawberry Chia Jam:
- 5 ounces (150g) strawberries (about ¾ cup halved)
- 1.5 tablespoons chia seeds
- 1.5 tablespoons maple syrup
- 1-3 teaspoons lemon juice
Coconut Flour Muffins:
- 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
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 teaspoons chia jam, other half batter, 1 more teaspoon 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!
Nutrition
Pin Strawberry Chia Seed Muffins recipe for later?
Erika
These do not work for my daughter and me either. 3 Tbsp of jam per muffin = 2.7 cups. Should be 3 teaspoons. Turned out separated, button was salty and texture mushy and spongy. Disappointed. Would make the jam again, tho!
Regina | Leelalicious
Oh no! I feel terrible that your muffins didn't turn out because of a unit error. You are absolutely right that it should be 1 tablespoon or 3 teaspoons of jam per muffin only.
Chantel
I just made these. It only made 6 muffins. And they were way too egg tasting. Could taste anything other than the eggs and the texture was that of an egg breakfast muffin. Should have trusted my instinct and cut back ok the eggs. I was so excited. But they were a flop. 🙁
Regina
I am sorry these didn't work out for you, Chantel. The issue may have been that you made them into 6 instead of 12. I do not recommend making them too big. Maybe they just didn't bake through properly. Coconut flour simply needs eggs. My recipes already use fewer eggs than most coconut flour recipes.
Bethany Da Cunha
Is there any substitute I could use for eggs as my kids have allergies. Looks so great would love to try!
Regina
To be honest I am not sure. I always have the best results using eggs with coconut flour. I've heard of reader substituting flax egg but haven't tried so myself in these muffins
Megan
Can I just use more coconut flour instead of the tapioca flour? Or maybe substitute almond flour?
Regina
Don't use more coconut flour, I would just omit it then. Tapioca just helps to create a lighter texture but I've also made coconut flour muffins without tapioca. Maybe the almond flour works, but I have never tried it.
Karen
Hi! I've just found out your page and I'm loving it so much. I would like to know if there's anything I can use to replace the maple syrup in this recipe. I'm from Brazil and it's not easy to find syrup around here. Thank you and congratulations for your website. Karen
Regina
Hi Karen, any other liquid sweetener like honey or agave syrup can be substituted.
Meag
So I tried this tonight, for me it only made 7 muffins. I found that odd. The chia seeds seemed to outweigh the strawberry. In your pictures it looks more red, my jam was dark because of the amount of chia seeds. But my measurements were correct.... They tasted good, but I think next time I would just add a bit more strawberry and reduce chia a bit.
rachel @ athletic avocado
These muffins look so fluffy and delicious! Love that they are made with coconut flour and fresh chia jam 🙂
Regina
Thanks so much Rachel. Chia jam and coconut flour are some of my favorites too 🙂