Step 1

Mix all the wet ingredients until sugar is well combined. Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.

Step 2

Line a muffin pan with muffin liners.Preheat the oven to 350 degrees F.

Step 3

In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a few tbsp more flour and mix in. (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy).

Step 4

Add more turmeric if needed. Fold in dried fruit or nuts, candied lemon or blueberries at this point.

Step 5

Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F / 170ºc for 26 to 28 minutes.

Step 6

Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for upto 2 days, or refrigerated upto 5.