Are you drowning in strawberries yet? Or, better question, do you really mind? If you're looking for something to do with some of those strawberries aside from just eating them, here's a nice and filling muffin recipe to start your day off with their sweet and sunny flavor.

Strawberry Chia Muffins

Ingredients:

2 cups flour

1 tablespoon baking powder

½ teaspoon salt

1 egg

¾ to 1 scant cup of sugar (depends on your strawberry ripeness)

1 teaspoon vanilla

⅓ cup coconut oil, melted and cooled

1½ cups diced strawberries

1 cup plain yogurt

¼ cup milk

1 heaping tablespoon chia seeds

Directions:

Preheat your oven to 350 degrees. Line muffin pans with liners or grease generously with butter, coconut oil or baking spray.

In a medium bowl, sift together the flour, baking powder, and salt.

In a large bowl, mix together the egg and sugar until well-blended. Then gradually stir in the coconut oil. Mix well. Now stir in the plain yogurt and vanilla.

Slowly mix the dry and wet ingredients. Blend in milk until just combined. If your batter is too thick, you can add a little extra milk, but be careful to not add too much.

Gently fold in strawberries and chia seeds, reserving ¼ to ½ cup of strawberries for adding to top of muffins.

Pour your batter into your muffin cups (approximately 12-15 muffins). Sprinkle the remaining strawberries on top.

Bake for 20 to 25 minutes. Bake until  golden brown or a toothpick inserted into the center comes out clean.

Allow muffins to cool in pan for a couple of minutes; then transfer to cooling rack to finish cooling completely.