If you're looking to try a new breakfast recipe may I suggest you try these Strawberry Chia Muffins! They're packed with fiber, protein and vitamin C. They're also oil-free and sweetened with maple syrup.
My boys eat them up ever time I make them. If you don't have time in the morning to cook, make them the night before or on the weekend and freeze for an easy breakfast later.
Make sure to try out these blueberry muffins too! Another good one to add into the breakfast rotation.
Oil-Free Strawberry Chia Muffins
These muffins are packed with fiber, protein and vitamin C! They're oil-free and naturally sweetened. My kids eat them up every time I make them! Make a big batch and freeze for an easy breakfast later.
Ingredients
Dry Ingredients
- 2 cups Flour (all purpose, wheat, spelt)
- 1/2 cup Rolled Oats
- 1 tsp Baking Powder
- 1 tsp Baking Soda
Wet Ingredients
- 3 tbsp Chia Seeds
- ½ cup Water
- ½ cup Apple Sauce
- ¼ cup Cashew Milk (or other dairy-free milk)
- 3 tsp Apple Cider Vinegar
- 5 tbsp Maple Syrup
Add In
- 1 cup Strawberries (chopped)
Instructions
- Preheat oven to 350° F In a small/medium bowl, first mix the chia seeds and water together. Then add the rest of the wet ingredients to the bowl and mix.
- In a larger bowl, add all the dry ingredients and mix together. Pour the wet ingredients into the dry ingredients bowl and mix all together. This is a thick batter, but if it's too hard to mix together then add a little (tiny bit) more cashew milk (or whatever milk you're using) Do not make it runny, it should be thick! Then fold in the strawberries.
- Add the mixture to a greased muffin tin. If you want them on the bigger side fill all the way to the top. For smaller muffins add less batter to each. Bake for 20-23 minutes. Allow to cool before serving.
Notes
- I haven't tried frozen strawberries with this, but they might work if they're thawed and chopped first.
