Ingredients

The following ingredients have 12 Servings
  • 5 ounces (150g) strawberries ((about 3/4 cup halved))
  • 1.5 tablespoons chia seeds
  • 1.5 tablespoons maple syrup
  • 1-3 teaspoons lemon juice
  • ½ cup coconut flour
  • ¼ cup tapioca flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 4 eggs
  • 1/3 cup flavorless oil (like melted refined coconut oil)
  • 1/4 cup maple syrup
  • 1-2 tablespoons coconut milk (or other dairy-free milk, if necessary)
  • 2 teaspoons vanilla extract
  • 3/4 cup chia jam

Instruction

  • 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.
  • Preheat oven to 375° F and line a muffin tin with parchment or silicone liners.
  • 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!