My coconut chia sugar-free, gluten-free muffins are a healthy and sweet take on a lemon poppy seed muffin. They are moist, succulent and delicious served warm for a breakfast over the holidays. They are not dairy-free, but you can always adjust by using egg replacer and nut milk instead of the kefir.
Yields approx 6-8 medium muffins
INGREDIENTS
- 2 cups Pamela’s Artisan gluten-free flour
- 1 cup almond meal
- 1/2 tsp sea salt
- 1 tbsp baking powder
- 3/4 cup Xylitol
- 2 large eggs
- 1 tbsp white vinegar
- 3/4 cup kefir, yogurt or nut milk
- 3 tbsp coconut oil, melted
- 1 tbsp vanilla extract
- 2 tbsp chia seeds
- 1/2 cup unsweetened coconut shreds
DIRECTIONS
- Pre-heat oven to 400 degrees
- Line a muffin tin with parchment paper cups
- Toss all the ingredients in a food processor, and process until smooth.
- Fill each muffin cup right up to the top.
- Bake for 20 – 25 minutes or until a toothpick comes out clean.
Store in a resealable bag overnight or freeze for up to 3 months. They are best served warm.
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