Strawberry Chia Jam and Almond Muffins

Strawberry Chia Jam and Almond Muffins

Serves 4


Chia jam
200g field fare frozen strawberries
3 tbsp chia seeds
2 tbsp honey
1 vanilla pod 

300g of ground almonds
300ml of full fat coconut milk (from a can)
2 organic free range eggs
1 pinch of sea salt
½ tsp baking soda
4 tbsp honey
1 vanilla pod scraped

Chia jam200g field fare frozen strawberries3 tbsp chia seeds2 tbsp honey1 vanilla pod Muffins300g of ground almonds300ml of full fat coconut milk (from a can)2 organic free range eggs1 pinch of sea salt½ tsp baking soda4 tbsp honey1 vanilla pod scraped

Preheat oven to 180° C

To make the muffins mix the almonds, salt and baking soda together in a bowl. In another bowl, mix the coconut milk, eggs, honey and 1 vanilla pod scraped. Combine together and pour the mixture into muffin paper holders, but only fill them 2/3 full as they will rise.

Bake the muffins for 20 minutes until just cooked through and golden on top.

While the muffins are baking put the strawberries, honey and vanilla bean pod in a blender and puree until smooth.  Pour into a bowl and stir in the chia seeds. Let this sit for 15 minutes stirring every 5 until it thickens into a jam like consistency.

Top the muffins with the strawberry jam and enjoy.


Many thanks to the girls at for this recipe

Important Information

These cooking instructions are a guide only. Your appliance may have a different power rating, so please adjust accordingly
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