Coconut Strawberry Chia Muffins
So tasty and good for you! Coconut Strawberry Chia Muffins for breakfast or snack – Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S
(This post contains affiliate links. Any purchases you make through my links will provide me with a small commission at no extra charge to you. Thank you for your support! See my disclosure policy here.)
These Coconut Strawberry Chia Muffins are some seriously, yummy muffins and to top it off the smell of strawberries baking is so good! While they were baking, both of my daughters came out of their art studio at different times to see what I had in the oven. I love it when that happens. Oh, I’m just in the kitchen baking up some delicious healthy food for you.
When you make these, you can enjoy the fact that they are chock-full of healthy superfoods – chia seeds, coconut flour, coconut oil, coconut milk. And if you are able, use organic strawberries and free-range eggs and you’ll be over the top.
If you are following Trim Healthy Mama, like I am, these are an “S”.
PrintCoconut Strawberry Chia Muffins
- Yield: 12
- Category: Bread
Ingredients
- 1 cup coconut flour
- 1/4 cup chia seeds
- 3/4 cup erythritol
- 3/4 teaspoon Now Better Stevia
- 1 teaspoon baking soda or grain-free baking powder, either will work here.
- 1/2 teaspoon Himalayan or sea salt
- 1 cup coconut milk
- 6 eggs
- 1/4 cup coconut oil, melted
- 4 teaspoons vanilla extract
- 1 cup chopped strawberries, fresh or frozen
Instructions
- Preheat oven to 350°. Grease muffin tin or line with paper liners.
- Mix coconut flour, chia seeds, erythritol, stevia, baking powder, and salt in a bowl.
- In a large bowl whisk by hand or use a mixer the coconut milk, eggs, coconut oil, and vanilla extract.
- Add flour mixture into egg mixture and mix until combined.
- Fold strawberries into batter.
- Fill muffin cups 3/4 full and bake for 25 to 30 minutes until golden brown and center is set.
- Let set in pan on rack for 5 minutes before removing, then let cool on wire rack.
Notes
These muffins are a little on the sweet side. If you like less sweet, just back off a little on the erythritol and stevia or just leave out the stevia.
I like to use different flours when I’m baking to keep a variety in our diet. That’s why you’ll see my recipes sometimes call for almond flour, flax meal, coconut flour, sprouted gluten-free flours, or my baking blend.
See my Recipe Index for more Gluten-free, Sugar-free, Dairy-free, and THM recipes.
Let's stay in touch!
Monica
Hi Robin! These look amazing! Still trying to wrap my brain around S and E meals. Which is this? Thanks! Love your help! ❤Monica
MamaShire (Author)
Hi Monica! These muffins are an S. They have some nice, healthy fats in them. They have a good deal of protein, too, from the eggs, chia, coconut flour. I think you will love these. They are jam packed with nutrition!
Melanie
Is it possible to use the THM baking blend in these instead of the coconut flour?
MamaShire (Author)
Hi Melanie, I think it would be fine to use the THM baking blend. I haven’t tried it myself with this recipe, but coconut flour and the THM baking blend are both very thirsty flours. There is plenty of liquid so it should be fine. The batter should not be runny or too stiff. I’d love to know if you try it and how it works out.
Mamaowl
Coconut milk in the carton or the can? Just wondering if you could sub heavy cream or almond milk?
MamaShire (Author)
Hi Mamaowl, I use coconut milk in the can. You could definitely sub the heavy cream if you like. The almond milk would probably work fine, it doesn’t have the fat that the coconut milk has so the texture may be different. Let me know if you try it.