Gluten Free Mixed Berry Chia Muffins

Gluten Free Blueberry Chia Muffins | glutenfreeifyouplease.comGluten Free Blueberry Chia Muffins |

I try not to make muffins very often.  This isnt because I dont like them quite the opposite in fact!  When I bake them, I eat them
.all of them! You can’t eat just one muffin, so you eat two. At two, you say well one more wont hurt!  So, now you’re at three
and you hate stopping at odd numbers, so you eat another.  Now you’re at four.  You walk away for a while, and then see them beckoning to you when youre passing through the kitchen
so you have another.  Eventually, you see the last lonely muffin sitting on the counter, and it’s begging for a home. Now you’re at 12 muffins.  I have a muffin problem.

Gluten Free Blueberry Chia Muffins |

This time however I had a plan. To have them last for my entire work week, I froze them, and reheat one at a time.  Alas, two or three were lost during the freezing process, (ahem.. I mean consumed) :-)

This muffin recipe is packed with awesome things: coconut flour (high in fiber and protein), coconut oil (full of amazing fatty acids), chia seeds (packed with Omega 3’s and antioxidants) and mixed berries (high in antioxidants, phytonutrients, and delicious flavor).

Gluten Free Blueberry Chia Muffins |

Quick note: baking with coconut flour can be a unique experience. It absorbs moisture like a sponge, and requires an equal ratio of liquid to flour. When you’re combining your wet and dry ingredients, and the consistency seems a little soupy, give it a minute. The coconut flour will start to absorb the liquid. If it seems too stiff, stir in more almond milk, (a tablespoon at a time) until it gets to a pleasant consistency.


5.0 from 2 reviews
Gluten Free Mixed Berry Chia Muffins
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Gluten Free, Dairy Free
  • 1 cup coconut flour
  • ½ teaspoon baking soda
  • ½ teaspoon sea salt
  • ¼ cup honey
  • ¼ cup maple syrup
  • 1 cup almond milk
  • 5 eggs
  • 4 tablespoons coconut oil, melted
  • 1 teaspoon vanilla
  • 4 tablespoons chia seeds
  • 1 cup mixed berries (raspberries and blueberries)
  1. Pre-heat oven to 350 degrees
  2. Combine dry ingredients: coconut flour, baking soda and salt.
  3. In a separate bowl whisk together wet ingredients: honey, maple syrup, almond milk, eggs, melted coconut oil and vanilla.
  4. Combine wet and dry ingredients and mix well.
  5. Mix in chia seeds.
  6. Fold in your berry mix.
  7. Grease your favorite muffin tin and pour batter in each cup about ¾ full
  8. Bake 25 minutes or until muffins are golden brown and toothpick comes out clean when inserted into the muffin.
  9. Remove from oven. Let cool, then transfer to a wire rack to cool.
Make sure all of your ingredients are at room temperature before combining. When melted coconut oil hits a cold ingredient it begins to solidify.
Nutrition Information
Serving size: 1 Muffin Calories: 146 Fat: 7.4g Carbohydrates: 16g Sugar: 8.4g Sodium: 81.6 mg Fiber: 6.0g Protein: 5g


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  1. Wendy says

    This is my new go-to gluten-free muffin recipe. Its quick, tasty and lacks nothing in flavour for being gluten-free. In fact the coconut flour is a great foundation! Theyre great fresh, and also yummy after freezing.

  2. Terri says

    Hi Melissa. I made these yesterday, and they were great. Thanks for the recipe, and Ill be trying more of your new ones!

    • Melissa says

      Hi Amallia! Thanks so much for checking out the blog, and Im glad you like it! I was excited to share the muffin recipe its one of my favorites :-)

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