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Lemon Chia Seed and Strawberry Muffins

Lemon Chia Seed and Strawberry Muffins
  • Prep Time: 15 Minutes
  • Cook Time: 18 Minutes
  • Serving Size: 12 muffins

I’ve taken this classic strawberry muffin recipe and made a more healthful version, swapping traditional poppy seeds for fiber and protein rich Chia seeds, as well as pastry flour for coconut flour. This recipe is simple and perfect for berry season, when you are at odds with how to use up all those tasty market strawberries.


  • 166g fresh strawberries, cut into small slices
  • 128g apple sauce
  • 112g coconut flour
  • 110g maple syrup
  • 60g spelt flour (or substitute any gluten free flour blend)
  • 60g almond milk
  • 50g melted coconut oil, plus more for greasing muffin tins
  • 45g rolled oats
  • 45g freshly squeezed lemon juice
  • 13g flax seeds + 30g water ( this flax “egg” is a vegan substitute for conventional eggs & acts as a binder in plant-based baking)
  • 7g chia seeds
  • 6g lemon zest
  • 6g baking soda
  • 5g vanilla extract
  • 4g baking powder


  1. Preheat oven to 375 degrees and grease or line 12 muffin tins.
  2. To make the flax eggs, combine ground flax with water and allow to sit for 5 minutes. This should be enough time to allow the seeds to soak and form a kind of jelly-ish mixture that we will use as a binder for the muffins.
  3. In a mixing bowl, add apple sauce, coconut oil, almond milk, maple syrup, lemon juice and zest, vanilla, baking soda, baking powder and flax eggs. Whisk quickly for 30 seconds. This mixture will froth up due to reaction of the baking soda and lemon juice.
  4. One at a time add the oats, coconut flour, spelt flour and chia seeds. Gently fold with a spatula until well combined. If mixture is too dry, add a splash more almond milk. Batter should be thick (think scoop-able) and not runny. Lastly, carefully fold in strawberries.
  5. Scoop into muffin tins, filling until about 3/4 of the way full and transfer to oven to bake for 18 -20 minutes. Tops should be golden and when you insert a toothpick into the middle of the muffin it should come out clean.
  6. Remove from oven and allow to cool in the muffin tin for about 10 minutes. Gently remove from the tins and transfer to a cooling rack.
  7. Enjoy immediately or store in an airtight container for up to 5 days.

About The Author

Sara Stevens

Sara Stevens

Sara Stevens is a Registered Holistic Nutritionist, blogger, plant-based recipe developer at The Forest and Fig and beekeeper living in Vancouver, BC. She is enthused about all things food related - cooking, eating, and growing - and is passionate about health and nutrition, the connection between what we eat and how that relates to our personal health and wellbeing.

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