Grain-Free Strawberry Chia Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 18 muffins 1x
- Category: Breakfast, Snack
- Cuisine: American
Ingredients
Scale
- 1 cup coconut flour
- 1/2 tsp fine ground sea salt
- tsp baking soda
- 1/2 cup pure maple syrup (plus 2 tablespoons )
- 1 cup cashew milk (or milk of choice)
- lemon juiced
- 6 eggs (large)
- 1/4 cup coconut oil (melted)
- 4 tsp pure vanilla extract
- 1/4 cup chia seeds
- 1 cup strawberries (chopped)
Instructions
- Preheat oven to 350℉ and grease muffin tins with coconut oil or insert liners.
- Sift together coconut flour, salt and baking soda in a bowl.
- In a blender, blend together maple syrup, milk, lemon juice, eggs, coconut oil and vanilla until mixed well.
- Using a whisk, gently mix the wet and dry ingredients together.
- Fold in chia seeds and strawberries and pour batter into muffin tins, filling ¾ full.
- Bake for 25 minutes or until muffins turn golden brown and toothpick inserted comes out clean.
- Immediately remove from tins and cool on rack.
Notes
The last step is important, if left in the pan for too long the heat and condensation will cause them to get soggy.
Texture: These muffins do have a moist eggy texture, may very slightly from a traditional muffin.
Storage Suggestions: Bake muffins and store in fridge in airtight container for an easy grab-and-go make ahead breakfast all week you and your family can enjoy. I wouldn’t recommend freezing these muffins, as eggs do not freeze well.