Strawberry Donut Bites with Chia Jam

8 serving
50 Minutes


1/2 cup Coconut Flour
1 serving Gut Lift Protein Powder (Strawberry)
1 1/2 tsps Baking Powder
1/4 tsp Sea Salt
4 Egg (large)
1/4 cup Butter (melted)
1/4 cup Water (more if needed)
3/4 tsp Vanilla Extract
2 cups Strawberries
1 tbsp Raw Honey
2 tbsps Chia Seeds
1/4 cup Monk Fruit Sweetener (powdered, for rolling)


Amount per serving


1Preheat oven to 350F and grease mini muffin pan. In a large bowl, combine the coconut flour, Gut Lift Protein Powder, baking powder, and salt.
2In a small bowl, mix eggs, butter, water, and vanilla extract. Add wet ingredients to flour mixture and stir to combine.
3Evenly divide the mixture into the muffin cups and bake for about 20 minutes, or until the tops are just golden brown and firm to the touch. While the muffins are baking, prepare the chia jam.
4Remove the stems from the strawberries. Place strawberries, honey and chia seeds in a blender or food processor and pulse until it reaches your preferred jam-consistency.
5Transfer jam into a saucepan and place on the stovetop over medium heat. Once bubbling, reduce heat to low and let simmer for 10 to 15 minutes. Once jam begins to thicken, remove from heat and let cool.
6Once muffins and jam have cooled, use a small sharp knife to cut out the top of each muffin. Cut into a cone shape, careful not to cut all the way to the bottom. Slice off the flat top of the muffin and save.
7Fill the holes of the muffins with the chia jam and replace the tops. Alternatively, you can fill using a piping tip. Roll the filled mini muffins in powdered monk fruit until covered. Enjoy!


Gut Lift Protein Powder:1 serving = 2 scoops
No Powdered Monk Fruit:Use powdered sweetener of choice.