Lemon-Strawberry Chia Seed Muffins are egg-free and flavored with Lemon and Strawberries with the added benefit of white whole wheat flour and Chia Seeds! It is also low-carb, low sugar, and absolutely delicious!
Lemon-Strawberry Chia Seed Muffins - An egg-free muffin flavored with Lemon and Strawberries and the added benefit of white whole wheat flour and Chia Seeds! This Lemon-Strawberry Chia Seed Muffin is low-carb, low sugar, and absolutely delicious!
Did you know that Chia Seeds were good for diabetics? I knew they were good for you in general, full of omega 3 fatty acids, antioxidants, and vitamins, but I did not realize that they also help the body to regulate carbohydrates. Once the seeds are ingested, they form a barrier in the stomach which in turn slows the ingestion of sugar in the bloodstream.  Another benefit is continued energy, not just a burst! This is great news for me to have come across for Grumpy’s sake!

I look so forward to the Diabetic Living magazine showing up on my nook and the most recent issue had this recipe in it.  Usually, when I get my magazine, the first thing I do is go through it and bookmark recipes I find interesting and that I want to try. It had only been a couple of days since the magazine showed up on my bookshelf and I couldn’t wait any longer, I had to make these delicious muffins!

This recipe calls for ground Chia seeds. Grumpy is always telling me that he thinks my Chia seeds are disgusting. So another plus to this recipe was he would’t know there were chia seeds in the muffins! I ground the seeds in my coffee grinder which made it very easy. Chia Seeds thicken and gel up when added with wet ingredients and when I was mixing all of the liquid together, it kind of made me think of an egg the way the seeds got jelly like in the mixture and it likely acted as the binding agent since these muffins are also egg free.
Lemon-Strawberry Chia Seed Muffins
Author: slightly adapted from Diabetic Living Magazine
Prep time:
Cook time:
Total time:
Serves: 12
  • 2 tablespoons ground chia seeds
  • 1/4 cup water
  • 3/4 cup fat free milk
  • 1/4 cup canola oil
  • 1/4 cup plain Greek yogurt
  • 1 teaspoon vanilla extract
  • 1 cup white whole wheat flour
  • 1 cup whole oats
  • 2 tablespoons plus 2 teaspoons Truvia Brown Sugar Blend
  • 1 tablespoon baking powder
  • 1 tablespoon grated lemon peel
  • 1/2 cup chopped strawberries
  1. Preheat oven to 375 degrees.In a medium sized mixing bowl, Stir together Chia seeds, water, fat free milk, canola oil, Greek yogurt, and vanilla extract. Set aside.
  2. In another medium sized mixing bowl, whisk together white whole wheat flour, whole oats, Truvia Brown Sugar Blend, baking powder, and grated lemon peel.
  3. Add flour mixture to chia seed mixture and stir until just combined. Fold in Strawberries.
  4. Divide between muffin tins and bake for 15-18 minutes.
Calories: 144 Fat: 6 Carbohydrates: 19 Fiber: 2
With the arrival of spring and spring ingredients I suggest adding some rhubarb to this mixture or top the muffin with a little rhubarb jam or sauce!