Strawberry chia jam & almond muffins

Strawberry chia jam and almond muffins come together to create a tempting treat with a great combination of flavours in this simply gluten and sugar-free recipe! 

Strawberry chia jam and almond muffins

Strawberry chia jam & almond muffins

By Madeleine Shaw for Seasonal Berries (

 Serves 12 | Prep 15 mins | Cook 20 mins | Calories 243 (per muffin)



For the chia jam:

  • 200g (7oz) strawberries
  • 3 tbsp chia seeds
  • 2 tbsp honey
  • 1 vanilla pod

For the muffins:

  • 300g (10½oz) ground almonds
  • 300ml (10oz) full fat coconut milk
  • 2 free-range eggs
  • a pinch of sea salt
  • ½ tsp bicarbonate of soda
  • 4 tbsp honey
  • 1 vanilla pod, seeds scraped out
  1. Preheat the oven to 180°C/Gas Mark 4. Line a 12-hole muffin tin with paper cases.
  2. For the muffins, mix the almonds, salt and bicarbonate of soda together in a bowl. In another bowl, mix the coconut milk, eggs, honey and the vanilla pod until combined. Pour the mixture into the paper cases, but only fill them two-thirds full as they will rise.
  3. Bake the muffins for 20 minutes, until just cooked through and golden on top.
  4. While the muffins are baking, put the strawberries, honey and vanilla bean pod in a blender and purée until smooth.  Pour into a bowl and stir in the chia seeds. Let this sit for 15 minutes, stirring every 5 minutes until it thickens into a jam like consistency. Top the muffins with the strawberry jam and enjoy.