eggless strawberry chia muffins recipe
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Eggless Strawberry Chia Muffins Recipe

Eggless Strawberry Chia Muffins Recipe made with whole wheat flour that makes a healthy breakfast on the go.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Course: Breakfast
Cuisine: American
Servings: 12
Author: Radhika


  • Whole wheat flour - 1 cup
  • Baking powder - 1-1/4 tsp
  • Salt - 1/4 tsp
  • Stawberries - 3/4 cup
  • Chia seeds - 2 tbsp
  • Brown sugar - 1/3 cup
  • Curd / yogurt - 1/2 cup
  • Coconut oil - 4 tbsp



  • Wash, pat dry and hull strawberries. Quarter each one and set aside.
  • Take chia seeds in a mixer jar and grind to a coarse powder.
  • Take 6 tbsp warm water in a bowl and add the chia powder. Mix gently and set aside for 10 mins to bloom.
  • Preheat the oven @ 190 C or 350 F.
  • Line 12 muffin pan with paper cases and keep it ready. You can also grease with coconut oil.

To bake Eggless Strawberry Chia Muffins:

  • In a mixing bowl, add whole wheat flour, salt, baking powder, whisk well and set aside.
  • In another mixing bowl, add curd, coconut oil, brown sugar, bloomed chia seed slurry and whisk well till combined and smooth.
  • Add the dry ingredients and gently fold with a spatula till there are no dry patches of flour left.
  • Add quartered strawberries and once again mix gently till they are distributed evenly.
  • With an icecream scoop, fill each muffin hole with the dough, till they are 3/4th full.
  • Bake in the preheated oven for 25 to 30 mins.
  • Take the pan out and let it cool to room temperature.
  • These eggless strawberry chia muffins stays well for a day or 2 at room temperature when wrapped in a brown paper.
  • I keep it refrigerated and microwave for less than a minute to thaw it out before serving.