Coconut Chia Muffins

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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


  • 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


  1. Pre-heat oven to 400 degrees
  2. Line a muffin tin with parchment paper cups
  3. Toss all the ingredients in a food processor, and process until smooth.
  4. Fill each muffin cup right up to the top.
  5. 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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Sophie Uliano is New York Times best-selling author and leading expert in the field of natural health and beauty, who takes a down-to-earth approach to beauty focusing on what's truly healthy. Join my masterclass to get started.