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Coconut Strawberry Chia Muffins

COCONUT STRAWBERRY CHIA MUFFINS!  The most delicious healthy breakfast that kids and adults alike will fall in love with! So tasty, you'll want one for dessert too!  www.superhealthykids.comHello friends! It’s Yvonne again from Tried and Tasty and I’m excited once more to be back here at Super Healthy Kids bringing you another delicious recipe! I don’t know about you, but I find having quick and easy healthy options for breakfast can be daunting. You want something without refined sugar, nutritious, and tasty. Am I right? I know that’s what I look for. And I need it quick, because I’m constantly in a hurry most mornings. Let’s be real.

When I put together my free 10 Superfoods for Breakfast. Super Fast, Super Easy, & Super Tasty! ebook, that’s exactly what I had in mind. You’ve heard it once, you’ve heard it a million times: breakfast is the most important meal of the day. Believe it. Am I preaching to the choir yet? I like to give these pep talks to remind *myself* that I need to be sure and grab at least a little something, because it’s all too easy to skip out! Give yourself a kickstart with these delicious Coconut Strawberry Chia Muffins.

COCONUT STRAWBERRY CHIA MUFFINS!  The most delicious healthy breakfast that kids and adults alike will fall in love with! So tasty, you'll want one for dessert too!  www.superhealthykids.comLets talk chia.
What’s the FIRST thing that comes to mind?
I’d put my money on this: is that where chia pets come from?

The answer? Yes. That’s what chia pets are made of! As cool as that may be, the health benefits of the tiny little seeds of nutrition are even cooler. My husband and I have been buying them {in bulk} for a few years now, but it wasn’t until I watched the documentary Hungry For Change that I really jumped on board with incorporating chia seeds into my diet. 1 ounce of the powerful little seeds have 11 grams of fiber, 4 grams of protein, 9 grams of fat (5 being Omega-3s), 18% of the RDA of Calcium, 30% of the RDA of Manganese, 30% of the RDA of Magnesium AND as if that isn’t enough, 27% of the RDA of Phosphorous. Hello! I could go on and on about these superstars.

COCONUT STRAWBERRY CHIA MUFFINS!  The most delicious healthy breakfast that kids and adults alike will fall in love with! So tasty, you'll want one for dessert too!  www.superhealthykids.comThey are loaded with antioxidants, high in quality protein, been known to aid in weight loss, and really simple to add in to your diet. Have I convinced you yet? Lets move on to why you should make these muffin-ee bites of delicious goodness shall we?

Cooking with coconut flour can be finicky. Trust me. My Coconut Blueberry Chia Muffins were the first successful recipe I made using the ultra sensitive flour. It soon became one of my absolute favorite healthy recipes. I can’t tell you how many times my husband and I have made them. They’re light, the batch makes a bunch, and they are incredibly delicious. I don’t know why it took me so long to try the muffins with strawberries. I LOVE strawberries. I recently picked up a couple of pounds of the most gorgeous organic strawberries from Costco for a screaming deal. As they were sitting on the counter it dawned on me. Muffins!

COCONUT STRAWBERRY CHIA MUFFINS!  The most delicious healthy breakfast that kids and adults alike will fall in love with! So tasty, you'll want one for dessert too!  www.superhealthykids.com

The results? A hit! I even shared them with a few of my co-workers and friends. I couldn’t stop raving about how healthy and yummy they were. I put these babies in to a calorie calculator and each muffin rings in approx. 112 calories. Not too shabby! Especially considering all of the nutritious goodness packed inside! So what are you waiting for?

Have you made your shopping list?
Have you headed to the grocery store?
Are these babies baking in your oven as we speak?

Alright, that last question may be a little premature. You get the gist. Make these. You will love them. And me. Well, hopefully you love them. And me. Happy baking!

COCONUT STRAWBERRY CHIA MUFFINS!  The most delicious healthy breakfast that kids and adults alike will fall in love with! So tasty, you'll want one for dessert too!  www.superhealthykids.com

When she’s not at work or spending time with family or friends, chances are you’ll find Yvonne in the kitchen wearing an apron and a smile. Be sure to grab her free eBook 10 Super Foods for Breakfast. Super Fast, Super Easy, & Super Tasty! for the ultimate way to kick off your morning!

Coconut Strawberry Chia Muffins

Ingredients
  • 1 cup – flour, coconut
  • 1/2 teaspoon – sea salt
  • 1 teaspoon – baking soda
  • 1/2 cup – honey
  • 2 tablespoon – honey
  • 1 cup – coconut milk
  • 6 large – egg
  • 4 tablespoon – coconut oil
  • 4 teaspoon – vanilla extract
  • 4 tablespoon – chia seeds
  • 1 cup – strawberries
Directions
  1. Preheat oven to 350. Sift together the coconut flour, salt and baking soda in the bowl of your stand mixer.
  2. In a blender, blend together honey, coconut milk, eggs, coconut oil and vanilla until mixed well.
  3. Using the whisk attachment, gently whisk in the wet ingredients into the dry ingredients; add chia seeds.
  4. Fold in strawberries and pour batter into greased or lined muffin tins, filling 3/4 full.
  5. Bake for 25 minutes until muffins turn gold brown & toothpick inserted comes out clean.
  6. Immediately remove from tins and cool on rack.

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24 Comments

Emily

When you say “full fat coconut milk” do you mean the stuff in the can or carton refrigerated milk? Thanks!!

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Tracy

These look great. Thank you. Do you think we could substitute whole wheat pastry flour or something else for the coconut flour?

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You know, the recipe was developed by Nutiva specifically for coconut flour. Because of the amount of eggs and liquid to make up for coconut flour soaking up liquid, I’m not sure that you could just straight across swap for whole wheat flour. I haven’t tried making any alterations (aside from the fruit) so unfortunately I’m not much help! Let us know if you try it!

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Melinda Webster

I tried this muffins and the batter was really runny/soupy. After they cooked they were a dark brown in color all the way thru like the color of dark brown sugar. I had to cook them like 10 minutes longer as after 25 minutes they were still not cooked in the middle. Did I do something wrong? The flavor was good, but the muffins were not very fluffy at all. Almost like there was no flour in them. Do you have to let them sit for a while to soak up the liquid? I live in Denver at high altitude, is there something different with this recipe for high altitude?

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Oh no! I’ve made this recipe about a dozen times and each time they’ve come out perfectly, so that makes me sad for you!!! If you followed the recipe to a T I am wondering if your altitude did in fact have something to do with it. After cooked they should be springy to the touch & super moist! Once I mix up the batter I immediately put them in the muffin cups and bake them – no need to let sit for a certain amount of time. I’m sorry they didn’t turn out for you!

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Carolyn

I made this recipe and had the same problem as Melinda in Denver, so I don’t think it is an altitude problem. I’m in Toronto. The taste was great, but the consistency was not. They were gooey . I won’t even type the words my husband used to describe it, but let’s just say it left something to be desired. I think these muffins would be great if they were light and fluffy. I also tried cooking them for an additional 10 minutes and that helped a little, but my kids and husband won’t go near them.

Reply
Kerry

This recipe looks amazing! My son is allergic to eggs. Is there any substitute I could use in this recipe so I could make them for him?

Reply

Thanks Kerry! I’ve heard you can sub egg with ground chia seeds – although I don’t have experience with it, I think many have been successful. Hope that helps!

Reply
Dee

Yikes. I was so excited to try these muffins for my kids. I bought all new ingredients and everything. The batter was very soupy, I should have just added more of the coconut flour,.. But I chose to keep with the recipe. I kept checking them in the oven after the 25 minutes.. But they just stayed soggy on the bottoms.. So I kept cooking them. After the additional cooking time they were still soggy on the bottom. I let them cool and tasted them, they didn’t turn out at all. They are very dark in color as well which I would assume is from all of the honey. I should have read the comments before trying these.
I am in Maryland, so it isn’t a high altitude problem. I believe this recipe needs some help. I would suggest to the recipe maker to have a friend try your recipe while you observe and see how it turns out. I really wanted these to be a great healthy snack for my kids… But it was a definite fail.

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Kim

Mine were also undercooked and too moist. But the taste was also horrible. Tasted like an omelette. Soooo eggy.

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Crystal

I made these and the mixture was super runny so added an extra 1 & 1/2 cups of coconut flour ( so 2 in total). They came out quiet moist still

Reply

When using coconut flour you do indeed need the eggs. I too thought that when I made a banana bread with coconut flour…coconut flour is not like wheat flours. Curious if you tried it!

Reply
Muntburger

I made these today and followed the recipe to the tee. I also had a very runny batter and the muffins, whilst they tasted delicious were definitely not springy or fluffy but more soggy than anything. I was really disappointed. I would love to try them again if anyone has any solutions for overcoming the moisture problem.

Reply
Erika

I had the same problem as a bunch of the other commenters in that the batter was very soupy and my muffins came out mushy. I’m wondering if it’s because the recipe only calls for 1/2 cup flour. Was that a misprint?

Reply
Kate

The original nutivia recipe calls for 1 c of coconut flour, so 1/2 may indeed be a misprint! I make these all the time with blueberries (and with 1 c coconut flour) and they’re fabulous. Can’t wait to try them with strawberries!

Reply
Claire

Was it established if the 1/2 cup coconut flour a misprint & should 1 cup be used. I don’t want to waste ingredients & money. Thanks.

Reply

The recipe should be 1 c. coconut flour, I’m so sorry for the misprint and for those that wasted ingredients making these. I’ve made them countless times (with 1 c. coconut flour) and they’ve come out perfect every time. Hope that helps in advance for you Claire, sorry for the rest that have not had good luck 🙁

Reply
Nikky

i made these 3 times with one cup of flour and they came out not too good as mentioned by others above. I followed the recipe mostly. I didnt add the 2 tablespoons of honey as i didnt understand you meant 1/2 cup and two tablespoons of honey. but i wouldnt think 2 tablespoons of honey would make such a huge difference. I also use extra large eggs so i half the amount of eggs. I assumed you were using regular sized eggs and not large or extra large. I also use coconut milk from a can…..as it didnt specify in the reciepe i had to make my own decision and i didnt read the comments unfortunatly. I don’t know if this would make a difference eithet. I also used a convection oven which I have found is not as good as a normal oven. I also was not sure how to put the strawberries in. When you ay 1 cup of strawberries i assumed you meant choppeed about the size of blueberries. Id like to make these again. I might use the “real” oven in the granny flat. Can you help me by pointing out any errors i maybe making to cause these bad results? thank you.

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Ofelia Paret

I ‘ve made this twice already and both times they came out great. Thanks for the recipe!
I am wondering, have you tried any other fruit besides strawberries?

Reply

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