In the Kitchen – Orange and Chia Seed Muffins

I make these gluten and dairy free muffins for the kids lunch box and they enjoy giving me a hand!

1 navel orange (including the peel)

the juice of a second navel orange

1/2 cup of coconut oil, slightly softened

1/2 cup of coconut sugar

1/2 cup of coconut flour

1 1/2 heaped teaspoons of baking powder

3 heaped tablespoons of chia seeds, soaked in hot water

3 x 70g eggs

Preheat oven to around 180 C

Grease a muffin tray.  This recipe makes around 8 large muffins or 24 mini muffins.

Puree the navel orange in a food processor, add the juice from the second orange and set aside.

In a bowl place coconut oil and coconut sugar, beat thoroughly.  Add one egg at a time and beat again after each addition.  The mixture should be a creamy consistency.  Add the orange mixture and the chia seeds and stir thoroughly.

Add the coconut flour and the baking powder and fold through.  If the mixture is a little dry add more orange juice as you want the mixture to be wet consistency.

Spoon the mixture into the muffin tray and bake for 15-20 mins for mini muffins and 25 – 30 for larger muffins.

Allow to cool before serving.

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