Strawberry Coconut Muffins With Chia Seeds

by | Feb 5, 2014 | 21 comments

Strawberry Coconut Muffins With Chia Seeds - Cook Republic

On discovering coconut sugar for the first time at the supermarket, I sent out this instagram asking people what they did with coconut sugar. Some very delectable suggestions later, I realized that baking with it was the way to go. It has been a while since I concocted a dense and wholesome muffin for breakfast. Using coconut sugar as my sweetener, I baked a muffin studded with fresh strawberries and topped with a generous sprinkling of chia seeds and cacao nibs (two of my favourite breakfast sprinkles that work well in my smoothies and adorn my mueslis). Coconut sugar made from coconut palm blossoms is the world's most sustainable form of sugar. It is a low GI alternative to cane sugar, rich in mineral with a deeply caramel flavour. This recipe has butter, because I love real butter! I have also tried baking these with macadamia oil and coconut oil. They turn out just as beautiful. They only keep well for 2-3 days in the fridge, but they might be long gone before that.


Strawberry Coconut Chia Seed Muffins - Cook Republic

Chia is a member of the mint family. I bet you didn't know that. Sarah Wilson has some great information on the health benefits of chia on her website. Cacao nibs are another favourite of mine. I try to use them in place of chocolate chips whenever I can especially when I know I can get away with it where the kids are concerned. I have stirred them through frozen yoghurt and a smoothie or two on a number of occasion. How do you use chia seeds and cacao nibs. I would love to find out more ways to use them besides muesli, salads, cookies and cakes.


Strawberry Coconut Chia Seed Muffins - Cook Republic

Strawberry Coconut Breakfast Muffin - Photo & Styling, Sneh Roy

Healthy Breakfast Muffins - Cook Republic

Power Breakfast Muffin - Cook Republic

Strawberries - Cook Republic

Coconut Sugar - Cook Republic

Strawberry Coconut Chia Seed Muffins - Cook Republic



No ratings yet
A moist, wholesome breakfast muffin studded with juicy strawberries and baked with the goodness of coconut sugar makes a great mid-morning pick-me-up snack.
Print Recipe Rate / Comment
Author: Sneh
Cuisine // Vegetarian
Prep Time: 10 minutes
Cook Time: 30 minutes
Servings: 8


  • 1/2 cup almond meal
  • 1 cup wholemeal spelt flour
  • 1/2 cup desiccated coconut
  • 1/2 cup coconut sugar
  • pinch of salt
  • 2 teaspoons baking powder
  • 125 g butter, melted
  • zest of 1 lemon
  • 3/4 cup milk
  • 2 eggs, lightly beaten
  • 125 g fresh strawberries, hulled and chopped
  • chia seeds and cacao nibs to sprinkle


  • Preheat oven to 170C. Line 8 holes of a large muffin tray with paper cases.
  • Place almond meal, flour, coconut, coconut sugar, salt and baking powder in a large bowl. Stir to mix.
  • Make a well in the centre. Add the butter, lemon zest, egg and milk. Using a wooden spoon, mix in a clockwise direction gently until the batter is just combined and lumpy. Fold through the strawberries gently.
  • Fill each paper case two thirds full. Sprinkle the top with chia seeds and cacao nibs. Bake in the pre-heated oven for approximately 25-28 minutes until golden and cooked through the middle when tested with a skewer.
  • Serve warm with an extra sprinkling of coconut sugar.


You can substitute the spelt flour for regular wholemeal or plain flour.
You can use raw sugar instead of coconut sugar.
Did you make my recipe?I'd love to hear how you went! Tag me on Instagram @cookrepublic




I love creating easy, vibrant, fresh, everyday recipes and taking gorgeous photos of the food I cook. I have been blogging for 15 years and I have also written a book with over 100 new recipes. If you make a recipe from the blog, Tag @cookrepublic on Instagram. I would love to see!


  1. Rosa

    Those muffins look delicious! That is such a great combination of ingredients.



  2. Vickie

    these sound delicious - I love chia seeds in my breakfast, but I'm yet to try using cacao nibs, might have to get some & give these a go 🙂

  3. Belinda@themoonblushbaker

    I am not a muffin person for breakfast but i am definite an addicted snacker on muffins at night. Chia is such a savor for getting that little boost of nutrition that does make huge difference my dessert rid diet.

    So decadent

  4. Dixya @ Food, Pleasure, and Health

    i have never tried coconut sugar but i have noticed it in so many blogs lately..will be looking out for it. Lovely touch with strawberries here.

  5. The Life of Clare

    I've recently got so into used both chia and cacao nibs. Last time I used them both was in a protein ball. So delicious! These muffins look yum! Are those muffin cases or just baking paper?

    • Sneh

      Protein balls sounds great. Nice crunch in them. These are actually Cafe style muffin cases by a brand called Multix.

  6. cheri

    Very interesting about chia being in the same family as mint. These muffins look incredible, will be making soon.

  7. Lizzy (Good Things)

    Your muffins sound delicious! I must investigate the coconut sugar.

  8. Coco

    What is this coconut sugar?
    I'm going to have to find some. OMG

    And these are just so lovely.
    No, I had no idea chia was related to mint. Curious about the taste, actually.
    Going to pick some up tonight.
    Thanks, Sneh! xo

  9. Francesca

    Stunning photos. I am tempted to make these and go in search of coconut sugar.

  10. Elizabeth

    I've generally use butter when I bake but I've never thought of using Macadamia oil, which I love, for baking. I saw some organic coconut oil in the supermarket recently and even with 30 percent off it was so I expensive I didn't buy it and I've never even seen coconut sugar.

  11. gerie

    Best Sneh,
    I use chia seeds all over my yogurt breakfast.
    I did not know it was related to the mint family
    Nice to know this.
    Thanks for the muffin recipe.
    Good luck with your cookbook.
    It also comes out in Europe?

  12. Denise | TLT

    Gorgeous! They're almost too pretty to eat.

    I've experimented with coconut sugar a bit and I can say it's also great when sprinkled on porridge (gets all caramelized) or in a asian dressing with fish sauce and lime juice.

  13. Shobelyn

    This muffin contains ingredients that I have not heard of. It includes the wrapper ,though it is not an ingredient, it is the first time i have seen this type of wrapper. I will check if we have this in the US.

  14. Melleemoo

    I made a double batch of these muffins on Friday night to take for my dragon boat team on Saturday as we were competing in the Chinese New Year festivities! What a hit!! I replaced 60% of the butter with yoghurt to make them a bit lighter as didn't want to weigh the team down, and they come out really moist and luscious! My first time playing with coconut sugar, was really impressed! And the cocoa nib/chia seed combo on top was yum!

    • Sneh

      Thank you for your wonderful feedback! Glad you enjoyed the muffins. x

  15. Amanda @ Gourmanda

    You know I'm on a diet right now, but I think these wholesome muffins would definitely fit in my diet plan!

  16. Gillian

    Yum! If using coconut oil, how much do you suggest using?

  17. mack smith

    Those Muffins are looking so yummy and awesome , I definitely try this"Strawberry Coconut Muffins With Chia Seeds" at this weekend. but can you tell me what is Chia is ?


    finger food catering melbourne

  18. michelle

    I've been searching for a strawberry-cakey recipe, looks delicious.
    wondering ... do you think this would work in a loaf tin? thank you!!

    • Sneh

      It would definitely work, maybe increase baking time by approximately 15 minutes?




Submit a Comment

Your email address will not be published.