Raspberry, coconut & chia muffins

With the goodness of chia seeds, berries and coconut oil, these muffins make excellent energy-packed afternoon snacks. They are lactose-free.

  • 20 mins preparation
  • 20 mins cooking
  • Serves 9
  • Print
Brought to you by Jalna


  • 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
  • 1/4 cup (50g) chia seeds
  • 1 teaspoon baking powder
  • 3/4 cup (180ml) jalna lactose free yoghourt
  • 1/4 cup (60ml) coconut oil
  • 1 egg
  • 1 teaspoon vanilla extract
  • 2 cup fresh or frozen berries (raspberries, strawberries and blueberries, chopped)


  • 1
    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.
  • 2
    Mix in Jalna yoghurt, coconut oil, egg and vanilla and stir until just combined.
  • 3
    Stir in berries. Divide mixture into muffin cases and bake for 20 minutes or until firm and lightly browned.


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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