Raspberry, Coconut & Chia Muffins
Raspberry, Coconut & Chia Muffins

At a glance
Makes 12

1 cup (150g) self raising flour
1 cup (85g) desiccated coconut
1/2 cup (55g) LSA or almond meal
1/2 cup (110g) raw sugar
¼ cup (50g) chia seeds
1 teaspoon baking powder
¾ cup (180ml) Jalna Sweet & Creamy Greek Yoghurt
¼ cup (60ml) coconut oil
1 egg
1 teaspoon vanilla extract
2 cups fresh or frozen berries (raspberries, strawberries, blueberries, chopped 
if large) 


  • Preheat oven to 180°C/165°C fan forced and line 12 x 1/3 cup capacity muffin tray with paper muffin cases. Combine all dry ingredients together in a large bowl.
  • Mix in Jalna yoghurt, coconut oil, egg and vanilla and stir until just combined.
  • Stir in berries. Divide mixture into muffin cases and bake for 20 minutes or until firm and lightly browned.

Try: Add ground cinnamon to dry ingredients. Shredded coconut, mixed pepita and sunflower seeds or cinnamon sugar could be sprinkled on muffins before baking. 

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