Chocolate Coconut Chia Muffins – Gluten Free

These muffins are absolutely delicious and packed with so much nutrition, a perfect snack for school lunches and breakfast on the go. Of course, if you are not gluten free, you can substitute the oat/almond flour for whole wheat flour.


  • 3 tbsp chia seeds
  • 1 cup filtered water
  • 1 cup oat or almond flour
  • ½ cup organic sugar
  • ½ cup unsweetened shredded coconut
  • ¼ cup unsweetened cocoa powder
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 4 pitted dates, minced
  • 1 large organic egg
  • ½ cup Greek plain yogurt
  • ¼ cup coconut oil, melted
  • 1 tsp pure vanilla extract
  • ½ cup semi-sweet chocolate chips (optional)


  1. Preheat oven to 350 degrees. Line muffin cups with paper liners.
  2. In a glass measuring cup, combine chia seeds and water. Stir and set aside while making remainder of batter, this will allow it to gel.
  3. In a large bowl, whisk oat flour, sugar, shredded coconut, cocoa powder, baking powder, baking soda and salt. Stir in minced dates.
  4. In a separate bowl, whisk egg, plain yogurt, melted coconut oil and vanilla extract. Whisk in chia gel until smooth.
  5. Pour wet ingredients into flour mixture and stir until well combined. Fold in chocolate chips. Spoon batter into muffin cups. Bake for 15-20 minutes or until toothpick comes out clean.

Yields 12 standard muffins.

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