Add a sweet but healthy treat to the school lunchboxes with this recipe for raspberry coconut & chia muffins.
For a twist to these chia muffins, add ground cinnamon to dry ingredients. Shredded coconut, mixed pepita and sunflower seeds or cinnamon sugar could also be sprinkled on muffins before baking.
1 cup (150g) self raising flour
1 cup (85g) desiccated coconut
1/2 cup (55g) LSA or almond meal
1/2 cup (110g) raw sugar
¼ cup (50g) chia seeds
1 teaspoon baking powder
¾ cup (180ml) Jalna Sweet & Creamy Greek Yoghurt
¼ cup (60ml) coconut oil
1 teaspoon vanilla extract
2 cups fresh or frozen berries (raspberries, strawberries, blueberries, chopped if large)
- Preheat oven to 180°C/165°C fan forced and line 12 x 1/3 cup capacity muffin tray with paper muffin cases. Combine all dry ingredients together in a large bowl.
- Mix in yoghurt, coconut oil, egg and vanilla and stir until just combined.
- Stir in berries. Divide mixture into muffin cases and bake for 20 minutes or until firm and lightly browned.
Prep time: 10min • Cook time: 20min