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
- 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.