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.
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.
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
Nutrition Facts
Strawberry Chia Seed Muffins - gluten free, paleo
Serving Size
1
Amount per Serving
Calories
146
% Daily Value*
Fat
9.2
g
14
%
Cholesterol
62
mg
21
%
Sodium
233
mg
10
%
Carbohydrates
13
g
4
%
Fiber
2.4
g
10
%
Sugar
6.3
g
7
%
Protein
3.4
g
7
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Strawberry Muffins
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