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.

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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 egg

1 teaspoon vanilla extract

2 cups fresh or frozen berries (raspberries, strawberries, blueberries, chopped if large)


  1. 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.
  2. Mix in yoghurt, coconut oil, egg and vanilla and stir until just combined.
  3. 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