Coconut Chia Muffins

Coconut Chia Muffins
(Michelle Brazeau)


1 Duinkerken Muffin mix
1 1/4 cups almond milk (any kind of milk will do, dairy or plant-based)
2 eggs
1/3 cup canola oil (or other light cooking oil)
2 tbsp chia seeds
1 tbsp ground flax seed
1 tbsp whole psyllium husk
1/4 cup unsweetened shredded coconut 


  1. Preheat oven to 375 degrees Fahrenheit. 
  2. In a large bowl, whisk together almond milk and chia seeds. Let it stand for 15 minutes, whisking every 5 minutes. Set aside.
  3. In small bowl, whisk eggs and canola oil together. Set aside.
  4. Once 15 minutes have passed, add egg mixture to chia mixture, and whisk well.
  5. Add in muffin mix, flax seed, psyllium husk, and coconut. Mix until combined and smooth.
  6. Divide batter between 12 greased muffin tins. Mixture will be runny!
  7. Bake for 20-25 minutes, until tops are golden, or toothpick inserted in centre comes out clean, and muffins are firm to the touch.
  8. Let sit in their tray for 5 minutes before tipping them out onto a wire rack to cool.
  9. Ice if you’d like, but they are fantastic as is. Store in ziploc bags in the fridge for 1 week, or freezer for up to 1 month.

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