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Close Up of a Chia Jam Stuffed Muffin with a Bite Taken Out
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Toasted Coconut Chia Jam Stuffed Muffins
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 
These tender muffins are stuffed with healthy berry chia jam and topped with toasty flaked coconut.
Course: Muffins
Servings: 30
Author: Alissa
Ingredients
  • 2 cups whole wheat pastry flour could sub all purpose
  • ⅓ cup sugar
  • 1 tbsp. baking powder
  • ½ tsp. salt
  • 1 cup unflavored soy or almond milk
  • ¼ cup coconut oil
  • 2 tsp. vanilla extract
  • about ¼ cup balsamic berry chia jam
  • ½ cup flaked or shredded coconut
Instructions
  1. Preheat oven to 375º. Line 12 muffin cups with papers.
  2. Stir flour, sugar, baking powder and salt together in medium mixing bowl. Stir milk, coconut oil and vanilla together in small bowl. Add to dry mixture and stir just until mixed.
  3. Spoon just enough batter into each muffin cup to cover the bottom of the paper. Spoon 1-2 teaspoons chia jam on top of batter. Cover with remaining batter. Sprinkle tops with coconut.
  4. Bake 20 minutes, until tops spring back when lightly pressed with finger, and coconut is browned.
  5. Transfer to cooling rack and allow to cool before removing from cups.
Recipe Notes

Feel free to omit the balsamic when making the chia jam. I've tried these with and without, and both versions were tasty.
Go easy when placing the first layer of batter in the muffin cups. I ran out of batter a few times.
You can place up to a tablespoon of jam in each muffin if you like, just keep in mind that it might spooge out during baking. It'll still be delicious though.
Use sweetened or unsweetened coconut, flaked or shredded - your choice.