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You are here: Home / Breakfast & Brunch / Gluten-Free Coconut Strawberry Chia Muffins

Gluten-Free Coconut Strawberry Chia Muffins

April 4, 2016
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Try these Coconut Strawberry Chia Muffins for breakfast or snack – Gluten-Free, Dairy-Free, Sugar-Free, Low-carb, THM-S

Coconut Strawberry Chia Muffins - Grain-Free, Sugar-Free, Dairy-Free(This post contains affiliate links. See my disclosure policy here.)

Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

 

Coconut Strawberry Chia Muffin on pretty litle china.

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.

If you are following Trim Healthy Mama these are an “S”.

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Coconut Strawberry Chia Muffins - Grain-Free, Dairy-Free, Sugar-Free

Coconut Strawberry Chia Muffins

  • Author: MamaShire
  • Yield: 12 1x
  • Category: Bread
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Ingredients

Scale
  • 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

  1. Preheat oven to 350°. Grease muffin tin or line with paper liners.
  2. Mix coconut flour, chia seeds, erythritol, stevia, baking powder, and salt in a bowl.
  3. In a large bowl whisk by hand or use a mixer the coconut milk, eggs, coconut oil, and vanilla extract.
  4. Add flour mixture into egg mixture and mix until combined.
  5. Fold strawberries into batter.
  6. Fill muffin cups 3/4 full and bake for 25 to 30 minutes until golden brown and center is set.
  7. 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.

Did you make this recipe?

Tag @mamashire on Instagram and hashtag it #mamashire

Coconut Strawberry Chia Muffins - Gluten-free, sugar-free, low-carb

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Filed Under: Breads & Muffins, Breakfast & Brunch, Keto, Trim Healthy Mama S Tagged With: Chia seed, Coconut flour, dairy-free, gluten-free, grain-free, sugar-free, Trim Healthy Mama S

Reader Interactions

Comments

  1. Monica

    April 05, 2016 at 8:53 am

    Hi Robin! These look amazing! Still trying to wrap my brain around S and E meals. Which is this? Thanks! Love your help! ❤Monica

    Reply
    • MamaShire

      April 05, 2016 at 3:39 pm

      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!

      Reply
  2. Melanie

    April 09, 2016 at 7:05 pm

    Is it possible to use the THM baking blend in these instead of the coconut flour?

    Reply
    • MamaShire

      April 09, 2016 at 11:47 pm

      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.

      Reply
  3. Mamaowl

    June 10, 2016 at 11:16 pm

    Coconut milk in the carton or the can? Just wondering if you could sub heavy cream or almond milk?

    Reply
    • MamaShire

      June 11, 2016 at 8:23 am

      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.

      Reply
  4. Linda

    May 17, 2019 at 9:18 am

    Is it possible to use THM Gentle Sweet instead of the Stevia and erythritol for the sweeteners, and how much would I use?

    Reply

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Hi there! I’m Robin and I’m here to give you easy, delicious, and reliable gluten-free and dairy-free recipes! Let’s get started!

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