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.
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!
Strawberry Chia Seed Muffins - gluten free, paleo
Amount Per Serving (1 g)
Calories 146Calories from Fat 83
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.