Recipe for Strawberry Chia Muffins 1
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Strawberry Chia Muffins

Author: Ann Timm


  • 2 cups flour whole wheat works well
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 egg
  • 3/4 to 1 scant cup of sugar depends on your strawberry ripeness
  • 1 teaspoon vanilla
  • 1/3 cup coconut oil melted and cooled
  • 1 1/2 cups diced strawberries
  • 1 cup plain yogurt
  • 1/4 cup milk I used almond milk
  • 1 heaping tablespoon chia seeds


  • Preheat your oven to 350 degrees. Line muffin pans with liners or grease generously with butter or coconut oil.
  • In a medium bowl, whisk together the flour, baking powder, and salt.
  • In a large bowl, mix together the egg and sugar until well-blended. Then gradually stir in the coconut oil. Mix well. Now stir in the plain yogurt.
  • Slowly mix the dry and wet ingredients. Blend in milk until just combined. If your batter is too thick, you can add a little extra milk, but be careful to not add too much.
  • Gently fold in strawberries, reserving 1/4 to 1/2 cup for adding to top of muffins.
  • Pour (or scoop with a spoon) your batter into your muffin cups (approximately 12-15 muffins). Sprinkle the remaining strawberries on top.
  • Bake for 20 to 25 minutes in your preheated oven. Bake until your muffins are golden brown or a toothpick inserted into the center comes out clean.
  • Allow muffins to cool in pan for a couple of minutes; then transfer to cooling rack to finish cooling completely. Of course, if you can wait that long ... We dug in right away.