Paleo Cherry Chia Seed Muffins

Paleo Cherry Chia Seed Muffins

Ooooh I’m so excited about this recipe but I kinda feel like a fraud, because its really just my Lemon Chai Seed muffins tweaked a little! You see, I made a batch of lemon muffins and was thinking about how much I liked the consistency and wondered if the recipe would work if I just changed the flavour – so I did, and it worked (yay!).

Here’s how this recipe is slightly different from the lemon muffins; I used palm shortening (ethically sourced) in place of coconut oil and coconut milk (70% full fat) instead of lemon juice. You could easily use almond milk (or any other kind of milk) or even use any type of juice (Mmm, I think cherry juice would be a great one to try in the cherry muffins) but I havent actually tried it. As I used lemon juice in the original recipe, I dont see any reason why any liquid wouldn’t work, but whatever you do, don’t leave it out! Cooking with chia seeds and coconut flour means you need liquid as these ingredients suck up all the moisture.

I have tried the muffins with coconut oil and palm shortening so know they both work. I guess that if you can tolerate butter, you could use that too (but again, I havent tired it!). When I used shortening in place of the coconut oil, I used the exact same amount.

For the cherry version I wanted to get a ‘cherry bakewell’ taste and thats why I used the almond essence, but you could leave it out, or try a different flavour if you wanted. If you wanted a more indulgent muffin you could add in some chocolate chips. Or if you wanted something else all together you can sub the fruit for something else! Just remember to alter the flavouring to suit/ compliment the filling.

Flavour Suggestions
Orange and lemon – use orange and lemon rind instead of cherries and orange (or lemon) juice instead of the coconut milk and omit the almond essence. You could even add in candied peel if you have some handy.

Apple and cinnamon – use cinnamon in place of the almond essence and chunks of apples in place of cherries. You could use some fruit juice instead of the coconut milk too, that would give it a stronger flavour.

Rhubarb crumble – Use rhubarb in place of cherries, and some cinnamon and nutmeg in place of the almond essence. You could make a small batch of crumble and sprinkle on top just before baking!

Paleo Cherry Chia Seed Muffins
Print Recipe
These muffins are so quick to make and the ingredients can be tweaked to make them into any flavour you like! They are filling enough for breakfast on the go, or perfect for those mid afternoon munchies!
Servings Prep Time
6 5
Cook Time
26
Servings Prep Time
6 5
Cook Time
26
Paleo Cherry Chia Seed Muffins
Print Recipe
These muffins are so quick to make and the ingredients can be tweaked to make them into any flavour you like! They are filling enough for breakfast on the go, or perfect for those mid afternoon munchies!
Servings Prep Time
6 5
Cook Time
26
Servings Prep Time
6 5
Cook Time
26
Ingredients
Optional
Servings:
Instructions
  1. Preheat the oven to 190' and greese 6 silicon cupcake liners with some oil.
  2. In a bowl, food processor or thermomix add the flours, the eggs, flavourings, erythritol and palm shortening (melted).
  3. Blitz together until combined. If using a thermomix use speed 4 for 10 seconds.
  4. Check ingredients have combined by scraping a spoon round the edge of the bowl. (If they haven't, give it another blitz).
  5. Add in coconut milk (or juice) and blitz again until combined. Thermomix users - use speed 4 for 8 seconds.
  6. Add in the bicarb of soda and the apple cider vinegar (you'll see it fizz) and blitz for a few seconds to combine. Add in the chia seeds and chopped cherries and stir by hand. Thermomix users - use speed 2 for 6 seconds on reverse!
  7. Scoop the mixture into muffin cups - approximatley 2 1/2 spoons for each cup. You can make 9 muffins if you wanted them a little smaller, which would be approx 1 and 1/2 spoons per muffin cup. If you are using toppings, sprinkle on just before you place in the oven.
  8. Place in the oven for 20 - 26 minutes. (After 20 minutes insert a skewer into the middle. If it comes out clean they are done, if there is mixture stuck to it, give them a few more minutes).
  9. When cooked carfeully tip out onto a cooling rack and leave to cool for 10 minutes. For the chocolate drizzle, when you turn the oven off place 3 squares of chocolate in an oven proof dish and place in the (cooling) oven to melt.
  10. Chocolate Drizzle - remove the melted chocolate from the oven and using a spoon drizzle over the muffins then leave to cool.
  11. If you can wait long enough, allow to cool. If you're anything like me, you'll have a lovely cuppa ready and waiting the moment these babies break out the oven - ha!
  12. Serve and enjoy!
Powered byWP Ultimate Recipe
Facebooktwitterpinterestmail

Want to leave a comment? ...