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Strawberry Chia Muffins

Today we're making a gluten free, no refined sugar strawberry muffin with chia seeds. Moist and delicious!
5 from 1 vote
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Course: Dessert, Snack
Cuisine: American
Keyword: gluten free muffins, healthy snacks, muffins
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 12
Calories: 216kcal
Author: Dr. Stephanie Gray ~www.drstephanieskitchen.ca

Equipment

  • Oven
  • 1 muffin tin
  • 12 muffin liners
  • 1 Medium bowl
  • 1 wooden spoon
  • 1 cookie scoop

Ingredients

  • 2.25 cups almond flour
  • 1/4 cup tapioca flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1 tbsp vanilla
  • 3 eggs
  • 1/4 cup coconut oil melted
  • 1/4 cup almond milk
  • 3 tbsp chia seeds
  • 1 cup strawberries hulled and cut into small pieces
  • 1/4 cup monk fruit sweetener

Instructions

  • Preheat oven to 350 F. Line muffin tray with liners.
  • In a medium bowl, add flours, baking powder, baking soda.
  • Create a well in the middle. Add eggs, vanilla, oil, milk. Stir using a wooden spoon.
  • Add chia seeds and strawberries. Mix in.
  • Use a cookie scoop to transfer batter to muffin tray. Fill each tin to 3/4 full.
  • Bake for 20-25 minutes. Tops should be light golden brown. To test doneness, insert a toothpick into the centre of the muffin. If it comes out clean, muffins are done.

Notes

Substitutions: 
Use fresh or frozen strawberry pieces/slices (not whole strawberries).
Use monk fruit sweetener, maple syrup or honey as the sweetener.
Use oat flour as a substitute for almond flour for nut free alternative. 
Substitute arrowroot powder for tapioca flour. 
Substitute avocado, olive oil or MCT oil for coconut oil. 
Substitute coconut milk or any nut milk for almond milk.
Substitute poppyseeds for chia seeds. 

Nutrition

Serving: 1muffin | Calories: 216kcal | Carbohydrates: 9.5g | Protein: 6.6g | Fat: 17.4g | Saturated Fat: 5g | Sodium: 115.5mg | Potassium: 59.5mg | Fiber: 3.2g | Sugar: 1.5g