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  • Writer's pictureJenn Clayton

Chia, Lemon, Strawberry & Zucchini Muffins

Nutritious and healthy but FULL of flavor- Summer, fresh, amazing flavor!!

You'll NEVER know there's zucchini in these- they're that good!!!! Pair with protein for Breakfast!!

Full recipe in video below


  • 1 1/2 cups white whole wheat flour or whole wheat pastry flour

  • 1 teaspoon baking soda

  • 1/4 teaspoon salt

  • 1 cup shredded zucchini (about 1 medium zucchini)

  • 1/3 cup sugar free syrup

  • 2 tablespoons lemon zest (not juice!)

  • 1/3 cup unsweetened applesauce

  • 1 egg

  • 1/4 cup milk of choice

  • 3/4 cup ripe diced strawberries

  • 2 tablespoons chia seeds

  • Preheat oven to 350 degrees F. Line a 12 cup muffin pan with nonstick cooking spray or line with muffin liners. Either way I recommend using nonstick cooking spray. This guarantees that they muffins will not stick to the liners or the pan.

  • In a large bowl combine the dry ingredients: flour, baking soda and salt; set aside.

  • Squeeze the shredded zucchini of excess moisture with a paper towel then add to another large bowl with the other following wet ingredients: maple syrup, lemon zest, coconut oil, applesauce, egg and milk.

  • Add to dry ingredients and stir until just combined. Gently fold in strawberries and chia seeds.

  • Even distribute batter among muffin tins, filling about 3/4 of the way full. Bake for 20-22 minutes or until toothpick inserted into the middle of the muffin comes out clean. Cool on wire rack for 10 minutes then remove muffins and transfer to wire rack to finish cooling. Makes 12 muffins.

12 Muffins:

75 calories

1g fat

10g carbs

6g protein

Recipe inspiration from

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