Whole Wheat Lemon Chia Seed Breakfast Muffins


2 T chia seeds
6 T water
2 cups whole wheat flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup nonfat plain Greek yogurt
½ cup almond milk
¼ cup lemon juice
½ cup honey
½ cup olive oil


– Preheat oven to 350

– In a small bowl, mix chia seeds and water. Let stand while you prepare the rest of the batter.

– In a large bowl, whisk together flour, baking powder, salt, and baking soda.

– In a medium bowl, mix together yogurt, milk, lemon juice, and honey.

– Once chia seeds are slightly congealed (this takes about 5 minutes) whisk in to the wet ingredients.

– Make a well in the dry ingredients and pour in the wet. Whisk together just until combined.

– Scoop into greased muffin tins with a ¼ cup measure. Makes 18 muffins.

– Bake at 350 for 20 minutes, or until toothpick in center comes out clear.

Nutrition Information for 1 muffin:
Screen Shot 2015-06-28 at 4.14.59 PM


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