Strawberry Lemon Chia Seed Muffins are the perfect Mother’s Day
addition to your breakfast or brunch table.
With Mother’s Day around the corner and strawberries coming into peak season, what better way to celebrate than with a new muffin recipe! We love a good muffin recipe and this one is the essence of spring, with it’s bright lemony flavor punctuated by the sweetness of strawberries. It is easy to make (get the kids in the kitchen to help!) and will surely impress Mom!
Our recipe is a healthier twist on a traditional lemon poppy seed muffin. Here are some of our healthy swaps:
- Used chia seeds in place of poppy seeds for a boost of fiber, protein and healthy omega-3 fats
- Kept added sugar to a minimum by using applesauce and strawberries for natural sweetness
- Made these whole grain without sacrificing texture by using white whole wheat flour instead of plain white flour
- Replaced unhealthy saturated fats with a combination of healthier canola oil and applesauce
- Used kefir rather than sour cream or buttermilk for more protein and less fat without losing flavor
[bctt tweet=”Celebrate Spring with these healthy, delicious Strawberry Lemon Chia Seed Muffins ” username=”MyMenuPal”]
All of those swaps add up to a muffin that is delicious, yet quite nutritious. Mom will certainly be happy that each muffin has 4 grams of protein and 3 grams of fiber! And even if it isn’t a special occasion, these muffins make a great breakfast or healthy snack any time.
Strawberry Lemon Chia Seed Muffins
- 2 Tbsp canola oil
- 1/3 cup sugar
- 1 large egg
- 1 cup plain kefir
- 1/3 cup applesauce
- 2 lemons juiced
- 1 1/2 cups white whole wheat flour
- 1 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 3 Tbsp chia seeds
- 1 cup chopped strawberries
- Preheat oven to 375 degrees F. Line a muffin tray with paper liners, or heavily spray with cooking spray.
- In a large bowl, whisk together the canola oil and sugar until well mixed. Whisk in the egg, kefir, applesauce, and lemon juice.
- In a separate bowl, combine the flour, baking powder, baking soda, salt, and chia seeds. Stir well.
- Add the dry mixture to the wet mixture and stir until just combined. Fold in the strawberries. Fill muffin tins about 3/4 of the way with batter.
- Bake for 22-25 minutes, or until toothpick comes out clean.