March 5, 2014

Skinny Strawberry Lemon Chia Seed Muffins

Hi everyone!

This weekend San Diego experienced 3 solid days of rain. I know for much of the country that is nothing, and I'm not complaining! But it did cause my ceiling to spring a few leaks which are currently being repaired... not fun. I had to take all my clothes and shoes out of my closet so my apartment is a wreck.

But now it's sunny and beautiful again, so I decided to make a "Spring" themed recipe. I love all things lemon, and I had a bunch of strawberries leftover from a fruit salad I made. And the inspiration for my blog name came from my love of baking, particularly muffins. I hadn't made muffins in a long time, so I decided I should try out some skinny muffins full of fruit and sunshine. I also thought chia seeds would be a healthier alternative to poppy seeds. Of course poppy seeds are great, but why not go a step up and add high protein, super food chia seeds?

These contain no oil, no butter, very little sugar per muffin, and are a mere 137 calories a piece! They also contain 5 g of protein and 5 g of fiber a piece, I might add.

These could easily be made vegan by swapping out the Greek yogurt with soy yogurt and subbing the egg with apple sauce or a flax egg. They are not, however, gluten-free. I'm not sure how the taste and texture would be using a different type of flour. For these, I used half all purpose and half whole wheat flour.

They came out super moist and denser than the usual box mix muffins, which I happen to like. It feels much more filling that way. The lemon was a light, refreshing flavor and the strawberries were amazing. Don't you just wanna take a bite?

Skinny Strawberry Lemon Chia Seed Muffins

Yields 10-12 muffins

3/4 cup all purpose flour
3/4 cup whole wheat flour (or 1 1/2 cup white whole wheat flour)
1 1/2 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
2-3 tbsp chia seeds (I would go with 3. I used 2 and I feel like they could've used another tbsp of chia seeds)
1/4 cup white sugar
1/4 cup brown sugar
1 tsp vanilla extract
3/4 cup plain 2% Greek yogurt
1/4 cup milk (I used almond, but any is fine)
1 egg
1 lemon zested and juiced (3 tbsp of juice and 1 tbsp of zest, depending on juiciness of your lemon you may need 2 lemons)
1 cup chopped strawberries

Pre-heat oven to 375F. Spray muffin tin well with non-stick spray. You can try paper liners, but the muffins may stick since they do not contain oil.

Mix together flour, baking powder, baking soda, salt, and chia seeds in a medium bowl.

Mix the sugars with the egg until combined. Then add yogurt, milk, and vanilla and mix until combined. Zest lemon and juice it so that you have 3 tbsp of lemon juice and 1 tbsp of zest. Add juice and zest to wet ingredients.

Slowly add dry ingredients to wet until just combined. Fold in strawberries. Do not over mix or your muffins will be chewy.

Fill the muffin tin 3/4 full. Bake for about 15 minutes, until toothpick comes out mostly clean. Be careful not to over bake as these are more dense and dry and continue to cook a bit once you take them out. Remove from oven as soon as middle starts to be set. Let cool on a plate or rack for 15 minutes.



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