Coconut Strawberry Chia Muffins

A few people in my family, including myself, prefer a smaller breakfast or something simple that we can grab and head out the door for work or school. Store-bought or box muffins many times are either too big or have more sugar than we prefer. This recipe has neither and I use fresh fruit and whole ingredients and it makes a big difference in the taste.

Fresh strawberries make these muffins a tasty way to start a morning. The chia seeds and white whole wheat flour give you the fiber you need. If you have to leave for work or school in the morning, not only do these make a yummy addition to breakfast, but they make a sweet snack to keep you from getting too hungry throughout the day. These are family-friendly and you can make them as a meal prep food for your week.


1/2 cup sugar

1 egg

5 tablespoons canola oil

1/2 cup coconut (unsweetened)

1 1/2 cups white whole wheat flour

1/2 cup plain Greek yogurt

3 tablespoons lemon juice

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/4 teaspoon salt

2 tablespoons chia seeds

1 cup strawberries (chopped)


1) Preheat oven to 375 degrees. Spray a muffin pan with nonstick cooking spray.

2) Beat together oil and sugar until fluffy with an electric mixer. Add egg and beat until combined, then add yogurt and lemon juice.

3) In a separate bowl, combine flour, coconut, baking powder, baking soda, salt and chia seeds.

4) Add flour mixture to wet ingredients and stir until well combined.

5) Hand mix in chopped strawberries.

6) Spoon batter into muffin pan until each is about 1/2-3/4 full.

7) Bake for about 28 minutes or until a fork inserted comes out clean.

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