Is there anything better than delicious healthy muffins? Muffins that can double as breakfast AND dessert? Muffins you can even add in as a snack? I think not! This post was originally shared over at Super Healthy Kids but I just couldn’t not share them with you as well. You may remember my Coconut Blueberry Chia Muffins that I first made (and loved so very much!) and then my Coconut Peach Chia Muffins (that are also quite delicious!). Well I had to make a strawberry version as I love all things strawberry. Dare I say it’s my favorite fruit! Be sure to check out my Strawberry Coconut Chia Seed Pudding, 5-Ingredient No Bake Strawberry Tart, Strawberry & Banana Overnight Oats, and Whole Wheat Dark Chocolate Covered Strawberry Waffles (to name a few).
Lets 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.
Chia seeds 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 withstrawberries.
Items used in this post:
Coconut Strawberry Chia Muffins
The most delicious healthy gluten & dairy free muffin you'll have! I stand behind every ingredient in this Coconut Strawberry Chia Muffin recipe and absolutely LOVE the end result. Great for the calorie conscious and even wonderful for those who aren't.
Ingredients
- 1/2 c. flour coconut
- 1/2 tsp. sea salt
- 1 tsp. baking soda
- 1/2 c. honey
- 2 tbsp. honey
- 1 c. coconut milk full fat
- 6 large egg
- 4 tbsp. coconut oil
- 4 tsp. vanilla extract
- 4 tbsp. chia seeds
- 1 c. strawberries
Instructions
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Preheat oven to 350.
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Sift together the coconut flour, salt and baking soda in the bowl of your stand mixer.
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In a blender, blend together honey, coconut milk, eggs, coconut oil and vanilla until mixed well.
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Using the whisk attachment, gently whisk in the wet ingredients into the dry ingredients; add chia seeds.
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Fold in strawberries and pour batter into greased or lined muffin tins, filling 3/4 full. Bake for 25 minutes until muffins turn gold brown & toothpick inserted comes out clean. Immediately remove from tins and cool on rack.
Recipe Notes
Adapted from Coconut Blueberry Chia Muffins
Coconut Blueberry Chia Muffins // Tried and Tasty
Coconut Peach Chia Seed Muffins // Tried and Tasty
