Watermelon Chia Seed Muffins for Summer Breakfasts

You are currently viewing Watermelon Chia Seed Muffins for Summer Breakfasts

Here’s a wonderful summer breakfast recipe: watermelon chia seed muffins. Nutritious and delicious!

watermelon and chia seed muffins

Watermelon Chia Seed Muffins for Summer Breakfasts

Prep Time 20 minutes
Cook Time 17 minutes
Total Time 1 hour 10 minutes
Course Muffin Recipes, watermelon
Servings 12 servings
Calories 240 kcal


  • 1 can nonstick cooking spray
  • 1/2 cup sugar
  • 1/3 cup sucralose
  • 1 1/2 tablespoons lemon zest
  • 2 cups flour
  • 3/4cup chia seeds
  • 1 teaspoon baking soda
  • 2 teaspoons baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons canola oil
  • 1/3 cup plain, nonfat Greek yogurt
  • 3/4 cup liquefied watermelon juice
  • 1/2 cup egg substitute
  • 1 cup dried tart cherries
  • 1 lemon, juice only
  • 2 teaspoons vanilla extract
  • 2 tablespoons sugar


  • Heat oven to 375 F. Spray 12-piece muffin pan with nonstick cooking spray.
  • In large bowl, combine sugar, sucralose and lemon zest. Use fingers to rub zest into sugar until fragrant. Add flour, chia seeds, baking soda, baking powder and salt; thoroughly mix. Set aside.
  • In medium bowl, whisk oil, yogurt, watermelon juice and egg substitute until thoroughly blended. Add cherries, lemon juice and vanilla.
  • Add liquid mixture to flour mixture. Gently toss until incorporated. Avoid overbeating or muffins will be flat and tough. Spoon evenly into muffin pan. Top each muffin with 1/2 teaspoon sugar.
  • Bake 15-17 minutes, or until toothpick inserted in middle comes out clean. Remove from oven, allow to sit 5 minutes then transfer muffins to cooling rack.

 Photo and recipe courtesy of National Watermelon Promotion Board

Want more? See all of our muffin recipes.

[pt_view id=”c214f4cgem”]

Like this? See our new recipes & party ideas. Sign up for our weekly newsletter magazine.