Strawberry Coconut Muffins

This delightful recipe made with coconut flour is definitely for babies with a sweet tooth. It also has the added bonus of being gluten free.

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Strawberry Coconut Muffins

Prep Time: 15 mins
Cook Time: 20 mins
Yields: 11


  • 2 medium eggs, whisked
  • ¾ cup (187ml) full fat milk (any will work — cow’s, soya, oat, coconut, breast or formula)
  • ¾ cup (187ml) vegetable oil
  • 2½ cups (312g) self-raising flour
  • ¾ cup (150g) coconut sugar (or brown sugar)
  • 8 strawberries, diced
  • 3 tablespoons chia seeds


  1. Preheat the oven to 180°C and grease or line a 12-hole muffin tray with 11 cases
  2. In a large bowl, mix together the eggs, milk and oil
  3. Sift the flour and sugar into the mixture - stir until just combined, do not over-mix
  4. Gently fold the strawberries and chia seeds into the mixture
  5. Divide the mixture evenly between the 11 muffin cases
  6. Bake your muffins for 15-20 minutes, or until golden brown and a knife comes out clean from the centre to show that they are cooked through
  7. Serve once cooled.

Additional Info

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