Low Carb Chia Egg Strawberry Muffins
- Rose Huxford
- Apr 28
- 2 min read
My Low Carb Chia Egg Strawberry Muffins make for a delicious snack.
These soft muffins are gently sweetened with fresh strawberries, date sugar, maple syrup, and apple sauce. They are egg-free, dairy-free, low-carb, and oil-free, making them ideal for individuals with food allergies or sensitivities, or those following a low-carb diet.
Why Choose Chia Eggs? Chia seeds are a rich source of fiber, vitamins, minerals, and potent antioxidants. They offer a variety of essential nutrients, such as calcium, manganese, magnesium, selenium, copper, iron, and phosphorus and omega-3's. Chia eggs are effective because chia seeds absorb water and develop a gel-like texture, replicating the binding qualities of eggs in recipes. This makes them an ideal replacement for eggs in many baked goods, providing both moisture and structure.
The best part is, no one will ever guess that these Low Carb Chia Egg Strawberry Muffins were made without eggs! Give chia eggs a try in brownies, cakes, and even cookies!
Low Carb Chia Egg Strawberry Muffins
Yields: 14 muffins
Pre-heat oven: 375 degrees or 350 (depending on your oven)
Prep-time: 10 minutes
Bake-time: ~20-25 minutes
Equipment: 1 muffin tin, muffin liners, 2 large bowls, sifter, small bowl, whisk, spatula, cutting board, paring knife, liquid measuring cup, measuring spoons, measuring cup, ice cream scooper, cooling rack.
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Ingredients
1 tbsp chia seeds
3 tbsp water
1 cup oat flour (regular or Gluten Free), sifted
3/4 cup almond flour, sifted
1/2 cup quick oats or old fashioned oats (regular or Gluten Free)
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 cup sliced fresh strawberries
1 cup unsweetened apple sauce
1/4 cup date sugar
3/4 cup real maple syrup
1 tsp pure vanilla extract
1/2 tsp pure almond extract
Directions
Pre-heat the oven to 375 degrees, or 350, depending on your oven.
Line your muffin tin with muffin liners, and set it aside.
To make your chia eggs: Scoop one tablespoon of chia seeds and add it to a smallish bowl, then add three tablespoons of water. Stir, then let it sit for about 5 minutes. Stir again to make sure all the chia seeds are incorporated, then set it aside.
Meanwhile, prepare your strawberries. Then, set them aside.
In a large bowl, whisk together the sifted oat flour, sifted almond flour, salt, baking powder, baking soda and oats. Gently fold in the sliced strawberries. Make a well in the center.
In another large bowl, whisk together your apple sauce, maple syrup, date sugar, vanilla and almond extract. Add the chia egg and whisk until blended.
Pour your wet mixture into your dry mixture. Use a spatula to combine all of the ingredients. Avoid over mixing!
Use an ice cream scooper and scoop your batter into your prepared muffin tin. Fill the liners almost all the way full.
Bake for about 20-25 minutes, or until your muffins are a nice golden brown and a tooth pick comes out clean.
Allow them to cool for a few minutes before transferring to a cooling rack.
Enjoy right away or allow to cool completely and freeze in a freezer bag for about a month.
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