Watermelon RecipesRecipes

Watermelon Chia Seed Muffins

Chia seeds date back to Mayan and Aztec cultures. "Chia" means strength, and folklore has it that these ancient cultures considered chia seeds to be an energy booster. How did they know that the little black and white seeds are a concentrated source of omega-3 fatty acids, protein, fiber, and antioxidants?! Combine these little powerhouses with the wealth of nutrients and antioxidants in watermelon and you have one mighty dose of nutrients in these delicious muffins!

 Ingredients
  • 1 can of cooking spray
  • 1/2 cup sugar
  • 1/3 cup sucralose (Splenda)
  • 1 1/2 tablespoons lemon zest
  • 2 cups flour
  • 3/4 cup chia seeds
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons canola oil (e.g. Crisco's canola oil w/ omega-3 DHA)
  • 1/3 cup plain, nonfat Greek yogurt
  • 3/4 cup liquefied watermelon juice
  • 1/2 cup egg substitute
  • 1 cup dried cherry tarts
  • 1 lemon, juiced
  • 2 teaspoons of vanilla
  • 2 tablespoons of sugar
 Instructions

1. Heat oven to 375 degrees F. Spray a 12 piece muffin pan.
2. In a large bowl, combine sugar, sucralose, and lemon zest. Use fingers to rub zest into sugar until sugar is fragrant. Add flour, chia seeds, baking soda, baking powder, and salt and thoroughly mix. Set aside.
3. In a medium bowl, whisk oil, yogurt, watermelon juice, and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
4. Add liquid mixture to flour mixture. Gently toss until flour is incorporated into liquid. Do not over-beat or muffins will be flat and tough. Spoon evenly into 12 muffin cups. Top each muffin with 1 /2 teaspoon of sugar. Bake for 15 to 17 minutes, or until toothpick inserted into middle comes out clean. Remove from oven, allow to sit for 5 minutes, then transfer muffins to a cooling rack.

 Servings

Makes 12 muffins.

 Nutrition

Serving size: 1 muffin
Calories per serving: 267
Fat per serving: 7.8g
Saturated fat per serving: 1.5g
Fiber per serving: 4g
Calcium per serving: 116mg
Iron per serving: 2.6mg
Potassium per serving: 376mg
Sodium per serving: 114mg

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