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Coconut and Almond Flour Muffins (Gluten-free)

By 
Chef Kate McAloon
Prep time 
10 minutes
Total Time 
30 minutes
Serves 
A group

This is a really easy way to get nutrients into a delicious snack, perfect for both adults and kids.

Ingredients 

WET INGREDIENTS
¾ cup coconut flour (sifted)
¾ cup gluten free flour
½ cup almond meal flour
½ cup shredded coconut
¼ cup coconut palm sugar
1 tsp baking powder
1 tsp sea salt (to taste)

DRY INGREDIENTS
6 eggs
¾ cup coconut cream
4 tbsp black and or white Chia seeds
2 tbsp Chia bran
¾ cup coconut palm syrup
½ cup honey
¼ cup coconut oil
2 tsp vanilla extract
½ cup macadamia nuts

Method 

Preheat your oven to 350F. In a medium large bowl, mix all the dry ingredients together and set aside. Prepare the muffin tins by either spraying with non-stick spray or rubbing them with coconut oil. In a medium large bowl, beat the eggs for 1 minute. Then add the rest of the wet ingredients and mix well to combine. Add the Chia seeds and bran, mix well and set aside for 3 to 5 minutes to let the Chia seeds expand. Then add the dry ingredients slowly and mix well to combine. If there are any lumps of coconut flour, try to break them up with the back of a spoon. Add macadamia nuts and mix. Then spoon into prepared muffin tins. Bake for about 15 minutes or until they start to brown. Loosely cover them with baking paper and continue baking for about 10 to 15 minutes or until they are firm to the touch in the middle. You may need to reduce the oven temperature a little depending on your oven. Remove from oven and cool a little before serving. Tip: These muffins don’t rise very much so fill the tins to the top. You can also line the muffin tins with little paper “cupcake” holders.

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