Step 1

In a bowl, combine strawberry puree and chia seeds. Set aside and allow to sit for at least 15 minutes. Can be made ahead of time and kept in the refrigerator for 5-7 days.

Step 2

In a blender or food processor, combine all remaining ingredients.

Step 3

Grease a muffin tin and add half of the batter to the cups. Top each muffin with about a tablespoon of the chia puree. Add the other half of the batter on top.

Step 4

Option to add sliced strawberries to the top of muffins.

Step 5

Bake at 350 for 20-25 minutes.

Step 6

Allow muffins to cool for 20 minutes before removing from the tin. Store in the refrigerator to eat within a week or freeze for later.