Strawberry Chia MuffinsÂ
Level
Easy
Time
30 Min
Serves
12
Published May 10, 2023 by Dr. Stephanie Gray, DC
This post may contain affiliate links.
Today, I am making strawberry chia muffins. I’ve never made muffins with strawberries before. Blueberries, raspberries, cranberries- yes. But never strawberries. I was surprised by how good they are. If you like things a little bit sweet, this recipe is for you.
I love this recipe because there’s no flour or sugar in these muffins. You only need one bowl to make these muffins, leaving less mess. This a low carb, very healthy, no guilt snack!
Even if you have no food intolerances, EVERYBODY should cut back on white sugar and flour. Sugar and flour promotes systemic inflammation and inflammation drives pain and disease. Scientific studies have shown that inflammation is the root cause of ALL diseases. Yeah, yeah, yeah, Dr. Stephanie, we know.Â
By now, you know I am not a fan of store bought muffins. They are LOADED with white flour and sugars (plus pro-inflammatory seed oils) and are very far from healthy. A standard muffin at Tim Hortons has about 60 grams of refined carbohydrates, 30 grams of that being refined sugars. (30 g sugar/4Â =7.5 tsps). This includes the raisin bran muffin, which some would probably consider a “healthier” choice at Tim’s. I beg to differ.Â
The World Health Organization recommends that people keep sugar intake less than 25 grams of sugar to maintain good health. One conventional store bought muffin exceeds this limit.
If you want to eat healthy you must make it yourself. The food industry does not consider your health a priority. It is more important that the food tastes good.Â
These strawberry chia muffins will allow you to enjoy a baked good without all the white flour and sugars typically found in store-bought baked goods. But they are so yummy! I promise.
These muffins are gluten free, dairy free, have virtually no sugar, and are keto/ paleo friendly.
For other great healthy bread or muffin recipes, check out these other recipes:
Blueberry Oatmeal Peanut Butter Cookie
Flourless Raspberry Lemon Loaf
1 Bowl Zucchini Trail Mix Cookies
Why you will LOVE these Strawberry Chia MuffinsÂ
- These muffins have no flour and no sugar
- A ONE BOWL recipe, making less mess
- Â A healthy, unprocessed baked good
- Something different- I’d never made a strawberry muffin before either!
- Gluten free, dairy free, low carb
- Muffins freeze nicely so you can eat them on demand
- No wheat, less sugar, less INFLAMMATION
How to Store these Strawberry Chia Muffins
Store muffins in an airtight glass container or ziplock bag. It is ok on the counter for a couple days but after that it should be refrigerated. Should be eaten within 5-7 days. Freezes well.
Strawberry Chia Muffins
Equipment
- Oven
- 1 muffin tin
- 12 muffin liners
- 1 Medium bowl
- 1 wooden spoon
- 1 cookie scoop
Ingredients
- 2.25 cups almond flour
- 1/4 cup tapioca flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tbsp vanilla
- 3 eggs
- 1/4 cup coconut oil melted
- 1/4 cup almond milk
- 3 tbsp chia seeds
- 1 cup strawberries hulled and cut into small pieces
- 1/4 cup monk fruit sweetener
Instructions
- Preheat oven to 350 F. Line muffin tray with liners.
- In a medium bowl, add flours, baking powder, baking soda.
- Create a well in the middle. Add eggs, vanilla, oil, milk. Stir using a wooden spoon.
- Add chia seeds and strawberries. Mix in.
- Use a cookie scoop to transfer batter to muffin tray. Fill each tin to 3/4 full.
- Bake for 20-25 minutes. Tops should be light golden brown. To test doneness, insert a toothpick into the centre of the muffin. If it comes out clean, muffins are done.
Notes
Nutrition
Tried this recipe? Mention @drstephanieskitchen or #drstephanieskitchen on social media