8 Seed-packed Baking Recipes (chia, Flax & Sunflower) You’ll Crave Weekly

Seeds in baking are like tiny flavor confetti—nutty, toasty, and sneakily nutritious. They add crunch, moisture, and staying power to your bakes without weird textures or “healthy” vibes. From breakfast to dessert, these recipes show off chia, flax, and sunflower in the most delicious ways—no birdseed energy required.

Ready to bake smarter (and tastier)? Let’s get mixing.

1. Crispy-Edge Chia-Lemon Breakfast Muffins That Actually Fill You Up

Bright, lemony muffins with a subtle crunch from chia? Yes, please. These bake up with crisp tops, fluffy middles, and chia seeds that keep them moist for days. Perfect for weekday mornings or a brunch spread you don’t have to babysit.

Ingredients:

• 1 3/4 cups all-purpose flour (or half AP, half whole wheat pastry)
• 3 tablespoons chia seeds
• 1 tablespoon finely grated lemon zest
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 2/3 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup plain yogurt (Greek or regular)
• 1/3 cup neutral oil (grapeseed or light olive)
• 1/4 cup fresh lemon juice
• 1 teaspoon vanilla extract
• Optional: coarse sugar for topping

Instructions:

1. Preheat oven to 375°F (190°C). Line a 12-cup muffin tin with liners or grease lightly.
2. In a large bowl, whisk flour, chia seeds, lemon zest, baking powder, baking soda, salt, and sugar.
3. In another bowl, whisk eggs, yogurt, oil, lemon juice, and vanilla until smooth.
4. Fold wet ingredients into dry just until combined. Don’t overmix—streaks of flour are fine.
5. Divide batter among cups. Sprinkle with coarse sugar if using.
6. Bake 16–19 minutes, until tops are golden and a tester comes out clean.
7. Cool 5 minutes in the pan, then transfer to a rack.

Serve warm with butter and a drizzle of honey. For a twist, swap lemon for orange and add mini chocolate chips. Pro tip: these freeze like a dream—wrap individually and reheat in a toaster oven.

2. Big-Batch Flax-Banana Snack Bread With Crackly Sunflower Top

This is the banana bread you take to the office and mysteriously watch disappear. Ground flax adds a tender crumb and subtle nuttiness, while a shower of sunflower seeds crisps up the top for that bakery vibe. It’s hearty without tasting “healthy.”

Ingredients:

• 1 1/2 cups mashed very ripe bananas (about 3 large)
• 2 large eggs, room temperature
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1/2 cup melted unsalted butter (or coconut oil), cooled
• 1/3 cup plain yogurt or sour cream
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1/3 cup ground flaxseed (golden or brown)
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cinnamon
• 1/2 cup toasted sunflower seeds, divided
• Optional: 1/2 cup chopped dark chocolate or walnuts

Instructions:

1. Preheat oven to 350°F (175°C). Line a 9×5-inch loaf pan with parchment, leaving overhang.
2. Whisk bananas, eggs, sugars, melted butter, yogurt, and vanilla until smooth.
3. In another bowl, whisk flour, ground flax, baking soda, baking powder, salt, and cinnamon.
4. Fold dry into wet until just combined. Stir in 1/4 cup sunflower seeds (and chocolate/walnuts if using).
5. Pour batter into pan. Scatter remaining 1/4 cup sunflower seeds on top.
6. Bake 55–65 minutes, until a tester comes out with a few moist crumbs.
7. Cool in pan 15 minutes, then lift out and cool fully before slicing.

Serve thick slices with cream cheese or almond butter. For muffins, bake in a 12-cup tin for 18–22 minutes. Tip: If your bananas are borderline, microwave them 30–45 seconds to soften and sweeten.

3. Chewy Sunflower–Oat Cookie Bars With Chia Crunch

These bars are the cozy cousin of granola and a cookie—golden at the edges, tender in the middle, and studded with seeds. Chia adds delicate pop, sunflower brings nutty chew, and oats make them feel snack-worthy. They pack great for hikes, work, or late-night tea.

Ingredients:

• 1 cup old-fashioned rolled oats
• 1 cup all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, melted and slightly cooled
• 1/2 cup brown sugar, packed
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/4 cup honey or maple syrup
• 1/4 cup chia seeds
• 1/2 cup roasted sunflower seeds
• 1/2 cup raisins or chopped dried apricots
• Optional: 1/2 cup dark chocolate chips

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. In a bowl, whisk oats, flour, baking soda, and salt.
3. In another bowl, whisk butter, both sugars, egg, vanilla, and honey until glossy.
4. Stir dry into wet. Fold in chia, sunflower seeds, and dried fruit (and chocolate if using).
5. Spread evenly into pan, pressing gently to compact.
6. Bake 20–24 minutes, until edges are set and center is just firm.
7. Cool completely before slicing into bars.

Serve as-is or warmed with a spoon of yogurt. Add orange zest for a citrusy note, or swap half the oats for shredded coconut. Pro move: sprinkle flaky salt right after baking for sweet-salty magic.

4. Flax-Boosted Buttermilk Pancakes With Sunflower Crunch

Fluffy pancakes, but make them heartier. Ground flax melts right into the batter for a tender texture, while a sunflower seed sprinkle adds a toasty bite. Weekends, meet your new tradition.

Ingredients:

• 1 cup all-purpose flour
• 1/3 cup ground flaxseed
• 2 tablespoons sugar
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1 cup buttermilk (or 1 cup milk + 1 tablespoon lemon juice, rested 5 minutes)
• 1 large egg
• 2 tablespoons melted butter or neutral oil
• 1 teaspoon vanilla extract
• 1/4 cup sunflower seeds, lightly toasted
• Butter/oil for the pan

Instructions:

1. In a bowl, whisk flour, ground flax, sugar, baking powder, baking soda, and salt.
2. In another bowl, whisk buttermilk, egg, melted butter, and vanilla.
3. Combine wet and dry ingredients just until you don’t see dry flour. Let sit 5 minutes to thicken.
4. Heat a nonstick skillet over medium. Lightly grease. Scoop 1/4-cup portions, sprinkle sunflower seeds on top of each pancake.
5. Cook 2–3 minutes until bubbles form and edges look set. Flip and cook 1–2 minutes more.

Serve with warm maple syrup, berries, and a dollop of yogurt. For extra protein, fold in a scoop of vanilla protein powder and add a splash more milk to balance. Leftovers reheat perfectly in the toaster.

5. Chia-Jam Swirl Yogurt Cake With Toasty Sunflower Streusel

Imagine a tender yogurt cake marbled with bright, no-cook chia jam and crowned with a crunchy sunflower streusel. It’s brunch-pretty, snack-friendly, and not too sweet. The chia jam takes five minutes and tastes like summer.

Ingredients:

Chia Jam:

• 1 1/2 cups frozen berries, thawed
• 1–2 tablespoons honey or maple syrup (to taste)
• 1 tablespoon lemon juice
• 2 tablespoons chia seeds

Cake:

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 3/4 cup granulated sugar
• 2 large eggs, room temperature
• 3/4 cup plain Greek yogurt
• 1/2 cup neutral oil
• 1 teaspoon vanilla extract
• 1 teaspoon lemon zest

Sunflower Streusel:

• 1/3 cup all-purpose flour
• 1/4 cup brown sugar
• 1/4 teaspoon cinnamon
• 3 tablespoons cold unsalted butter, cubed
• 1/3 cup roasted sunflower seeds

Instructions:

1. Make chia jam: Mash berries with honey and lemon juice. Stir in chia and let thicken 10–15 minutes.
2. Preheat oven to 350°F (175°C). Line an 8-inch round or 9×5-inch loaf pan with parchment.
3. Streusel: Mix flour, brown sugar, and cinnamon. Cut in butter to form clumps; fold in sunflower seeds. Chill.
4. For cake: Whisk flour, baking powder, baking soda, and salt.
5. In another bowl, whisk sugar, eggs, yogurt, oil, vanilla, and lemon zest until smooth.
6. Fold dry into wet just to combine. Spread half the batter in the pan. Dollop half the chia jam and gently swirl with a knife. Repeat with remaining batter and jam. Top with streusel.
7. Bake 40–50 minutes, until a tester comes out clean. Cool 15 minutes, then remove to a rack.

Serve slightly warm with tea. Swap berries for mango or peach in summer. If making ahead, add streusel right before baking to keep it super crisp.

6. No-Knead Multiseed Skillet Bread With Flax & Sunflower

Fresh bread with almost zero effort? This bubbly, no-knead dough rests overnight, then bakes up crackly and deeply flavored. Flax and sunflower seeds toast right into the crust for maximum nutty energy. Just add soup or butter.

Ingredients:

• 3 cups bread flour (or all-purpose in a pinch)
• 1 1/4 teaspoons fine sea salt
• 1/2 teaspoon instant yeast
• 1 tablespoon sugar or honey
• 1/4 cup roasted sunflower seeds
• 2 tablespoons whole flaxseeds
• 1 tablespoon chia seeds
• 1 3/4 cups warm water (about 100–110°F / 38–43°C)
• 1–2 tablespoons olive oil (for skillet)

Instructions:

1. In a large bowl, whisk flour, salt, yeast, sugar, and all seeds.
2. Stir in warm water until a shaggy dough forms. Cover and let rise at room temp 10–14 hours, until doubled and bubbly.
3. Preheat oven to 450°F (230°C). Place a 10–12 inch oven-safe skillet or Dutch oven in the oven to heat for 20 minutes.
4. Scrape dough onto a well-floured surface. Fold edges into the center a few times to tighten into a ball. Rest 20 minutes.
5. Carefully oil the hot skillet. Transfer dough seam-side down. Score an “X” on top.
6. Bake 30 minutes covered (lid or foil), then 10–15 minutes uncovered until deeply golden.
7. Cool at least 45 minutes before slicing.

Serve with salted butter, olive oil, or as a base for open-faced sandwiches. For extra oomph, add 1 teaspoon caraway or fennel seeds. If you’re short on time, do a warm rise for 3–4 hours and bake—still great.

7. Savory Seeded Cheddar Scones With Flax & Sunflower

Flaky, cheesy, and speckled with crunchy seeds—these scones belong next to soup or in a breakfast sandwich. Flaxseed adds tenderness; sunflower brings a roasty bite. They’re impressive without being fussy.

Ingredients:

• 2 cups all-purpose flour
• 2 tablespoons ground flaxseed
• 1 tablespoon baking powder
• 1/2 teaspoon baking soda
• 3/4 teaspoon fine sea salt
• 1/2 teaspoon black pepper
• 6 tablespoons cold unsalted butter, cubed
• 1 cup sharp cheddar, grated
• 2 tablespoons sunflower seeds
• 1 tablespoon chia seeds
• 3/4 cup cold buttermilk (plus more if needed)
• 1 large egg
• 1 tablespoon Dijon mustard
• Optional: 2 tablespoons chopped chives
• For topping: 1 tablespoon milk or cream + extra seeds

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment.
2. Whisk flour, ground flax, baking powder, baking soda, salt, and pepper.
3. Cut in butter with a pastry cutter until pea-sized bits remain.
4. Stir in cheddar, sunflower seeds, chia, and chives if using.
5. Whisk buttermilk, egg, and Dijon. Add to flour mixture and stir just until a shaggy dough forms. If dry, add 1–2 tablespoons more buttermilk.
6. Turn out onto a floured surface. Pat into a 1-inch thick circle. Cut into 8 wedges and transfer to the sheet.
7. Brush with milk/cream and sprinkle a few extra seeds.
8. Bake 15–18 minutes, until golden with crisp edges.

Serve warm with butter or a swipe of fig jam (trust me). Add cooked bacon bits for a brunch moment. Leftovers reheat at 325°F (165°C) for 6–8 minutes and taste freshly baked again.

8. Midnight Cocoa Brownies With Crunchy Sunflower–Chia Top

Fudgy, glossy-top brownies that happen to be loaded with toasty seeds? Absolutely. The batter leans classic, but a crackly sunflower–chia crown makes each bite pop. They’re rich, balanced, and dangerously snackable.

Ingredients:

• 1/2 cup unsalted butter
• 3 tablespoons neutral oil
• 1 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 large eggs + 1 egg yolk, room temperature
• 2 teaspoons vanilla extract
• 3/4 cup unsweetened cocoa powder (Dutch-process preferred)
• 1/2 cup all-purpose flour
• 1/2 teaspoon fine sea salt
• 1/4 teaspoon espresso powder (optional)
• 1/3 cup dark chocolate chips (optional)
• 1/3 cup roasted sunflower seeds
• 1 tablespoon chia seeds
• Flaky salt for finishing (optional)

Instructions:

1. Preheat oven to 350°F (175°C). Line an 8×8-inch pan with parchment.
2. Melt butter in a saucepan over low heat. Whisk in oil and both sugars until glossy and warm.
3. Off heat, whisk in eggs, yolk, and vanilla for 30 seconds until thick and shiny.
4. Sift in cocoa, flour, salt, and espresso powder. Fold gently until just combined. Stir in chocolate chips if using.
5. Spread batter into the pan. Sprinkle sunflower seeds and chia evenly over the top; press lightly.
6. Bake 20–24 minutes for fudgy, or 25–28 for set. A few moist crumbs on a tester is perfect.
7. Cool fully. Finish with a pinch of flaky salt if you like.

Serve with cold milk or espresso. Swap half the cocoa for black cocoa for dramatic color. Pro tip: Chill 1 hour before slicing for razor-sharp edges (seriously).

Seed Smart: Quick Tips

• Toast first: A quick 5–7 minutes at 325°F (165°C) wakes up sunflower flavor.
• Grind flax: Use ground flaxseed for better absorption and tenderness.
• Hydrate chia when needed: In wetter batters, chia can gel; give it a few minutes to settle.
• Balance moisture: Seeds soak up liquid—if batter looks tight, add a splash of milk.

There you go—eight seed-studded bakes that deliver on texture, flavor, and feel-good energy. Pick one, preheat the oven, and let those tiny powerhouses do their magic. Your kitchen’s about to smell amazing.