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Salmon Chia Muffins

Serves 30 mini muffins | Preparation time 5 minutes | Cooking time 12-15 minutes

These mini Egg-Free Salmon Chia Muffins are a tasty omega-3 packed alternative to our popular Cheesy Bacon & Veggie option. We have used the amazing qualities of chia seeds as an alternative to eggs!

Salmon and chia seeds provide a healthy hit of omega-3, an essential nutrient which has been shown to enhance brain health and mood in children. Studies have demonstrated improvements in learning, memory and brain development in children who consumed a high omega – 3 diet.

While salmon and other fish is not always a crowd favourite, particularly with children, these muffins provide an easy to consume way of eating it. Plus, the sweet flavour of sweet potato does mask the fishiness which is often cause for being a turn off. If your little one however is a happy fish eater, feel free to increase the salmon content by 50 or 100g to boost their omega – 3 hit!

If you are out of sweet potato, pumpkin is also a great alternative to sweet potato puree.

Age Suitability: Bubs aged 8-9 months

For dairy-free – leave out the cheese, they will still work perfectly!

If you try these Egg-Free Salmon Chia Muffins, take a photo and tag us on Instagram!

For more finger foods head to our Finger Food & Toddler category!


1 cup wholemeal self-raising flour

2 x Chia “eggs” (2 tbsp chia seeds + 4 tbsp water, whisked together) or two eggs

½ cup cheese (optional)

4 x 25g Nourishing Bubs Sweet Potato Cubes, defrosted (or 100g sweet potato steamed)

100g smoked or baked fresh salmon

2 tsp baking powder

¼ cup olive oil

Juice of ½ a lemon

Rind of 1 lemon

  1. Preheat oven to 180°C and grease a mini muffin pan with olive oil spray (grease well otherwise these will stick or use silicon moulds or line with patty liners)
  2. Prepare chia “eggs” by combining chia seeds and water. Allow to sit for ten minutes to become gelatinous.
  3. Place all ingredients, including the soaked chia into a food processor. Process until mixture is combined.
  4. Spoon mixture into muffin holes. Back for 13-15 minutes or until lightly golden on top.