Strawberry & Chia Muffins

Strawberry & Chia Muffins

by The Cook and Him

A perfect summer addition to any summer picnic, these muffins are made with fresh strawberries and British chia seeds.

Chia seeds are versatile, high in dietary fibre and Omega 3 ALA oils, and a source of protein. They're delicious sprinkled on salads, added to smoothies or in baking. They also make a great vegan egg replacement for vegan bakers, as in this recipe.

Makes 12 Muffins


  • 1/4 cup (40g) Coconut Oil
  • 2 cups (280g) Plain Flour
  • 2 1/2 tsp Baking Powder
  • 1/4 tsp Bicarbonate of Soda
  • 3 tbsp Chia Seeds
  • 1/2 cup (90g) Coconut Sugar or Liberty Fields Apple Syrup
  • 1/2 cup (80g) White Chocolate - roughly chopped (or use chips if you can find them)
  • 1 cup (160g) Strawberries - measured after stalk removed and roughly diced
  • 1 cup (220ml) Unsweetened Almond Drink or Oat Drink
  • 1 tsp Apple Cider Vinegar or Cider & Perry Vinegar
  • 1 cup (150g) Butter, Yoghurt or dairy free alternative
  • 1-3 tbsp Icing Sugar to taste
  • 1-2 tbsp Liberty Fields Apple Syrup to taste
  • 1/2 cup (80g) Strawberries - measured after stalk removed and finely diced


  1. Preheat your oven to 170 Fan / 190 C / 375 F / Gas 5 and line a 12 cup muffin tin with cases
  2. Melt the coconut oil in the microwave or in a saucepan and set aside to cool
  3. In a large bowl put the flour, baking powder, bicarb, chia seeds and coconut sugar. Stir together with a spatula
  4. Add the chopped white chocolate and diced strawberries and stir through
  5. In a medium bowl whisk together the almond milk and vinegar and pour that into the large bowl along with the cooled coconut oil
  6. Stir everything very well together then spoon evenly into your 12 muffin cases
  7. Bake for 25 minutes until a toothpick inserted into the center of a muffin comes out clean
  8. Leave to cool in the tin for 5 minutes before lifting onto a wire rack to cool completely
  9. While they're cooling make the frosting - put all the ingredients into a bowl of a stand mixer with a paddle or whisk attachment or a large bowl if you're using a hand held electric whisk
  10. Beat everything together until the strawberries are very well broken down and are studded throughout the frosting. If you still have large lumps of strawberry in the frosting they might get caught in the nozzle as you're trying to pipe so try to make as smooth as possible!
  11. Fit your piping bag with a large star nozzle and scoop the frosting into it. Store in the fridge until your muffins are completely cold
  12. Once your muffins are ready pipe the frosting on the top and enjoy the explosion of summer flavours

The Cook and Him
The Cook and Him


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