Psst! The secret’s out…chia seeds and coconut are a match made in heaven!
I recently figured this out (although I’ll admit it was a fluke!). My intention was to prepare lemon muffins with chia seed instead of poppy seeds…only to realize last minute (which happens often), that I didn’t have any fresh lemons on hand! So, I opted for crunchy, toasted coconut flakes to give a sweet kick to these light-tasting muffins.
The result was…well, heavenly! I love the flavour of these light, fluffy “clean-tasting” muffins-not too sweet but with hidden bites of sweetness from the coconut flakes and crunch from the chia seeds.
To say these were scrumptious is an understatement! The entire family devoured them and asked for seconds!
In retrospect, I should have made these with gluten-free flour (so I could devour them as well) but
being the wonderful wife that I am, I decided to grant my husband’s request to prepare snacks that he can also enjoy (because apparently, anything gluten-free is not “real” food!).
(Yields 16 medium muffins)
2 large eggs
2/3 cup organic agave or sweetener of choice
*If you prefer super-sweet muffins, substitute with regular sugar.
1/2 cup full-fat Greek yogurt
1 tsp. vanilla extract
1/4 cup extra virgin coconut oil, melted
1 cup whole wheat flour
1 tsp. cinnamon
1 1/2 tsp. baking powder
1/2 tsp baking soda
1 1/2 tbs. chia seeds
1/4 cup toasted sweetened coconut flakes
1 tbs. ground flax (optional)
1/8 tsp. sea salt (optional)
Preheat oven to 350 degrees.
In a medium bowl, whisk the eggs until frothy (about 1-2 minutes) then add the Greek yogurt, vanilla, and agave and whisk again until combined. Add the dry ingredients and mix with a large wooden spoon until combined. Do not over-mix!
Line a muffin tin with muffin liners then dollop the batter into the liners (about 3/4 full).
Bake in the oven for 10-12 minutes or until a toothpick inserted comes out clean. The toothpick should not be completely dry and the muffins still be somewhat spongy on top.
Remove immediately from the oven and allow to cool.
Serve warm or cold…alone or with a dollop of extra virgin coconut oil on top!
Store in the fridge in air tight container for 5-7 days or in the freezer up to 6 months.