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- Dish type
- Mini cakes
These moist chia seed muffins flavoured with vanilla and almond are easy to make and a delicious twist on poppy seed muffins. This recipe makes 24 muffins.
2 people made this
- 375g plain flour
- 465g caster sugar
- 350ml almond milk (or whole milk)
- 275ml vegetable oil
- 3 eggs, beaten
- 2 tablespoons chia seeds
- 2 1/2 teaspoons almond extract
- 2 teaspoons vanilla extract
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons salt
MethodPrep:15min ›Cook:40min ›Ready in:55min
- Preheat oven to 150 C / Gas 2. Lightly grease 2 muffin tins.
- Mix flour, sugar, almond milk, vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder and salt together in a large bowl. Spoon the mixture into the prepared muffin tins.
- Bake in the preheated oven until a skewer inserted into the centre comes out clean and tops are light golden in colour, about 40 minutes.
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
by Sheila Hawes
My 8yo wanted to make these muffins for breakfast this coming week. She and her dad made them. So, we sampled them tonight. They were delicious! Easy to make and ingredients on hand. We will be making them again. Thank you!-25 Mar 2018
Delicious muffins! Since this is the 1st review I'm going to post my experience even though I used a couple different ingredients. To make them vegan I used EnerG eggs instead, used melted coconut oil instead of vegetable oil, and vanilla almond milk (reducing vanilla extract to 1 tsp and omitting the almond extract). These baked beautifully and they are moist and hearty. I suggest you use muffin liners, or grease and flour the nonstick pan, if you don't have cooking spray, since using olive oil made them stick badly in my first batch. The long bake time and 300F temperature worked perfectly. This made 16 normal size muffins for me. I will gladly make these again!-30 Apr 2017
Healthy Recipe: Protein Muffins with Lemon & Chia Seeds
If you’re trying to get some more protein in your morning, try these mighty little muffins. A combo of milk, yogurt, and powder means they’re pumped with pure whey. Each muffin contains about 10 grams of protein, so you could have two for breakfast, or just grab one for a post-workout snack.
2 large eggs
1/3 cup (3 oz/90 g) cashew butter
¾ cup (6 oz/185 g) Greek yogurt, plain, nonfat
¼ cup (2 oz/60 g) sugar
1 teaspoon pure vanilla extract
Zest and juice of ½ lemon
1¼ cups (6½ oz/200 g) all-purpose flour
¼ cup (1 oz/30 g) 100-percent pure whey protein powder
½ tablespoon baking powder
½ teaspoon baking soda
1/8 teaspoon salt
1 tablespoon chia seeds
½ cup (4 fl oz/125 ml) nonfat milk
Preheat the oven to 350°F (180°C). Line a standard 12-cup muffin pan with paper liners.
In a large bowl, beat together the eggs, cashew butter, Greek yogurt, sugar, vanilla, and lemon zest and juice. In a separate bowl, whisk together the flour, protein powder, baking powder, baking soda, salt, and chia seeds. Add the dry ingredients to the wet ingredients, and stir a few times. Add the milk and stir just until smooth.
Divide the batter among the cups in the prepared pan. Bake until the muffins are puffed and golden, 20 to 25 minutes. Cool slightly and serve warm, or cool completely, transfer to an airtight container, and store for up to 5 days.
Makes 12 muffins, 6 servings
Nutrition Facts (per serving)
Protein 20 g
Total fat 11 g
Saturated fat 2 g
Carbs 39 g
Fiber 2 g
Total sugars 12 g
Added sugars 8 g
Sodium 434 mg
This information is for educational purposes only and is not intended as a substitute for medical diagnosis or treatment. You should not use this information to diagnose or treat a health problem or condition. Always check with your doctor before changing your diet, altering your sleep habits, taking supplements, or starting a new fitness routine.
Becky Duffett is a contributing nutrition editor for Fitbit and a lifestyle writer with a passion for eating well. A former Williams-Sonoma cookbook editor and graduate of San Francisco Cooking School, she’s edited dozens of cookbooks and countless recipes. City living has turned her into a spin addict—but she’d still rather be riding a horse. She lives in the cutest neighborhood in San Francisco, spending weekends at the farmers’ market, trying to read at the bakery, and roasting big dinners for friends.
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Chia Seed Muffins (recipe)
Chia seeds are the Olympic gymnasts of the nutrition world. They are tiny, powerful, versatile. Perhaps the only exception is they don’t have to retire by age 18.
Chia seeds have twice the potassium of bananas and three times the antioxidants of blueberries. They contain similar nutrients to flax seeds but don’t have to be ground up to be absorbed by the body. Chia seeds also have a longer shelf life. They are an excellent source of protein (2 Tablespoons = 4 grams), fiber, and omega-3 fatty acids.
In recipes, Chia seeds act as a binder, thickening foods without adding a ton of calories. Sprinkle Chia on yogurt, stir it into smoothies, toss it in cookies, add it to pasta, make energy bites.
I make these Chia Seed Muffins when I just want a fast, basic muffin. They don’t call for any fancy ingredients or tricky steps. They bake up really similar to poppy seed muffins, slightly sweet and dense, with a little added crunch from those tiny Chia seeds. You could add citrus zest, ground cinnamon, or fruit if you want to punch these up a notch, but I kind of like that they are just good, honest no-frill muffins.
Good things come in tiny packages! If the balance beam isn’t your strong suit, just turn on your oven instead.
Chia Seed Muffins
1/2 c. (1 stick) unsalted butter, softened
2/3 c. sugar
3/4 c. plain yogurt or sour cream
2 t. vanilla extract
2 c. whole wheat pastry flour or unbleached all-purpose flour
1/3 c. chia seeds
1/2 t. salt
1/4 t. baking soda
- Preheat the oven to 375 degrees. Line muffin pans with paper liners or lightly grease.
- In the bowl of an electric mixer, cream the butter and sugar until light and fluffy. Blend in the eggs, yogurt and vanilla.
- In a separate bowl, combine the flour, chia seeds, salt and baking soda. Slowly add the dry ingredients to the creamed mixture and blend until just combined.
- Fill each muffin cup 2/3 full of batter. Sprinkle the tops with sugar (optional). Bake until golden brown, 15-20 minutes. Remove from oven and cool slightly before removing from the tin.
Winco or Costco have the best local prices on Chia seeds, but Amazon isn’t too far behind. These Viva Naturals Raw Organic Chia Seeds are just under $11 for a 2-pound bag or $5.50 per pound!
You have a bag of chia seeds, hooray! Now what?
Looking for more muffin recipes?
Follow Frugal Living NW on Pinterest!
Fantastic range of boards from best recipes and tips for frugal living to gardening and budgeting help.
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How To Serve and Store Banana and Chia Seed Muffins
Perfect for breakfast, in a packed lunch or for a snack, my Banana and Chia Seed Muffins will keep well covered at room temperature for about 3 days. If it is very hot where you are, you may prefer to keep them in the fridge. Just be sure to bring them back to room temperature or warm slightly before eating.
This recipe was originally published on AprilJHarris.com in 2015. Updated with some new photographs January 2021. The pin above is from the original post.
How are these gluten free oatmeal muffins healthy?
These muffins are exploding with nutritional value thanks to all the high-fiber ingredients.
- Flax Meal: Packed with fiber to aid in digestion and keep you full longer. Make sure to drink plenty of water!
- Coconut Oil: High in saturated fat, but a healthy fat that helps to pump up the metabolism.
- Gluten Free Flour: No gluten! If you have Celiac disease or other wheat allergies, gluten free flour is perfect and does not cause stomach bloating in most cases.
- Oats: Using gluten free oats (make sure they are certified gluten-free) in baked goods is a perfect way to get whole grains in your diet if you suffer from Celiac disease. Oats are fiber rich, aid in flushing cholesterol from the body and are high in iron.
- Spices: Cinnamon & ginger are anti inflammatory. Have properties that help decrease arthritis inflammation and swelling of the body.
- Chia Seeds: packed with heart healthy Omega fats and fiber which keeps you fuller longer.
All that being said, it is incredibly easy to make homemade muffins with far less calories and tons of nutritional value right in your own home! Can I please come over and play in your kitchen to bake these with you? If you have a food allergy these easy oatmeal muffins are gluten free, healthy, dairy-free, nut-free and cater to most of the allergies that linger into schools. I pack these in my 5-year old's back pack for snack time because his classmate can not have nuts or gluten. This way he feels confident to share with others.
What can I add to these healthy oatmeal muffins?
- Add nuts if you want more crunch
- Raisins or your favorite dried fruit chopped finely
- Chocolate chips
Use and add about ½ a cup of any of the above is a perfect ratio.
Right as I was shooting photos of these gloriously fluffy muffins, our sitter came to watch the boys so I could head out for a minute of sanity and tackle emails. She waked in and raved how delicious the house smelled. Reality is I have been baking these healthy oat muffins for days – this being my third or fourth batch. I did not even make them that day, just reheated them which takes them to a whole other level! You have gotta heat these baby's up before you eat them. So much better. SOOOOO very much better! She tried them and loved them. So go on… try them… I promise you will enjoy them, and we are almost at the recipe:-)
5. Apple Mug-Muffins with Chia Seeds
It is egg-free chia seed recipe uses coconut flour over processed flours, which makes this recipe both calories free and vegetarian/vegan-friendly.
Apples are a good addition to any muffin recipe, thanks to their high level of fiber and anti-inflammatory properties.
Apples contain a particular compound called pectin, which is great for the digestive tract.
Lemon Chia Seed Muffins Our May recipe of the month is Lemon Chia Seed Muffins. Since I knew this recipe was coming up, I made these for my family this weekend and they were a hit – I made them on Saturday and they were gone on Sunday. Lemon Chia Seed Muffins are a spin on a traditional lemon poppy seed muffin. The flavor is similar though, not as sweet because this recipe uses less sugar. The biggest difference you might notice is this recipe calls for chia seeds instead of poppy seeds. We went with chia seeds for several reasons: Cost: At my local grocery store a 32 ounce bag of chia seeds costs $7.96. This seems like a high price at first, but when you consider this is about 70 tablespoons of chia seeds, you are only spending .11 per tablespoon. Contrast that with poppy seeds which are about .86 per tablespoon. Versatility: Now that you have this bag of chia seeds what are you supposed to do with it? Chia seeds are versatile and can be added to many recipes – baked goods, smoothies, and oatmeal. Or you can sprinkle them on top of cereal or yogurt. Seal your bag of chia seeds and store it in the refrigerator after opening. Nutrition: Chia seeds are different from poppy seeds nutritionally. The biggest difference is chia seeds have about twice as much fiber as poppy seeds. This is a bonus because most of us can use more fiber.
Justine Hoover is a Registered Dietitian and mom who loves to cook for her family.
Lemon Chia Seed Blueberry Superhero Muffins
For quarantine baking you can feel good about
- 2 cups almond flour
- 1 1/2 cups old-fashioned rolled oats (gluten-free if sensitive)
- 3 tablespoons chia seeds
- 1 teaspoon baking soda
- 1⁄2 teaspoon fine sea salt
- 3 eggs
- 1 cup grated yellow or white carrots (about 2 carrots), peeled
- 1⁄2 cup honey
- zest of 1 lemon
- 1/4 cup lemon juice (about 2 lemons)
- 1/4 cup virgin coconut oil, melted
- 1 cup blueberries (fresh or frozen)
Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups.
In a large bowl, combine the almond flour, oats, chia seeds, baking soda, and salt.
In a separate bowl, whisk together the eggs, carrot, honey, lemon zest, lemon juice, and melted coconut oil. Add to the dry ingredients, mixing until just combined. Stir in the blueberries.
Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife inserted in the center of a muffin comes out clean, 25 to 30 minutes.
GLUTEN-FREE: Use certified gluten-free oats. DAIRY-FREE. VEGETARIAN.
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Honey Lemon Chia Seed Muffins
NEW VIDEO! Be sure to watch me how to make these honey lemon chia seed muffins in the video below!
The muffins are the ultimate springtime treat. They&rsquore so full of lemon flavor that it seems like you&rsquore smelling a lemon.
Lots of lemon juice and lemon zest is used in this recipe to give it the ultimate lemon bomb.
The muffin is so wonderfully scented when you take a bite. It&rsquos also the lightest and fluffiest muffin I&rsquove ever made.
The secret ingredient to make it so light and fluffy? Ricotta cheese! Yes! I couldn&rsquot believe it.
I&rsquove also recently become obsessed with chia seeds (pretty much like every other blogger) so I&rsquove been trying to incorporate them in my daily breakfast and some baked goods.
Instead of poppy seeds, substitute them for chia seeds!
Sure, you could make these into lemon poppy seed muffins but why not give into the latest superfood trend and give chia seeds a try? They&rsquove got a ton of health benefits!
Triple Berry Chia Seed Muffins
In case you haven’t noticed, it’s been full-blown back-to-school mania on the interwebs over the past two weeks, and it’s getting to me. I’ve been out of the classroom for five a few years, yet advertisers have successfully managed to make me feel like I need all manner of fancy school supplies and a new lunchbox or my life is going to end.
Kudos to the Staples marketing team.
Truth be told, I really miss school, and I wouldn’t mind going back for a bit. The real world is scary always sometimes, and school sounds like a nice vacation. Doesn’t it?
To be clear, when I say “school,” I’m not talking about college. I definitely couldn’t do kollege again. When my roommate asked me last night, “How sweet would it be if we were going back to college this week. ” I got a little itchy/anxious. My old woman liver (and soul) felt actual pain just thinking about it.
(FYI: Logan, who is almost four years my senior, believes he would “absolutely CRUSH” a second round of college. Terrifying.)
I’d be pretty psyched to relive my elementary school days though—preferably kindergarten through second or third grade. God knows I love me some chapter books, freeze tag, and art class, and I would “absolutely CRUSH” juice boxes and naptime. Ahhhh to rock shortalls and butterfly clipped cornrows again…
For better or worse, reminiscing about my grade school glory years inevitably leads to an intense craving for a muffin. I know that may sound random, but it actually makes total sense because I ate a truly ridiculous amount of muffins as a child.
In fact, some of my fondest childhood memories involve trips to a bakery in our LA ’hood where my sister and I inhaled warm Cherry Streusel muffins and kiddie hot chocolates before school. I can’t remember the name of the bakery (which will annoy me all day), but those muffins were epic. Fluffy, studded with perfectly tart-sweet cherries, and topped with a crunchy, brown sugar-y crumble, they were all kinds of love and happiness on my young taste buds.
Between the aforementioned Cherry Streusel bad boys, Mrs. Beasley’s lemon mini muffins (if you live in LA and have never tried those, get on it), and the Costco blueberry muffins that my mom always stocked in our pantry (don’t judge, you know they’re dank), I probably consumed at least one muffin a day for like five years.
Confessions of a childhood muffin addict.
So yesterday morning, when yet another “back-to-school” ad popped up on my computer screen, I figured it was as good a time as any to make muffins. However, because traditional muffins are essentially giant cupcakes and less than thong bikini-friendly, I decided to give mine a more nutritious spin. Enter: Triple Berry Chia Seed Mini Muffins.
I made several batches to get these muffins just right, and sweet baby Jesus, they are glorious. The batter is thick enough to keep all the luscious berries from sinking to the bottom (the worst!), and each bite is light, fluffy and perfectly sweet.
Most baked goods involving flour, sugar, and fruit are pretty good, but it’s the little things that make these muffins so addictive. A pinch of cinnamon, a sprinkling of lemon zest, a splash of vanilla, a drizzle of honey, three different types of berries—All these tiny things combine to give the muffins some serious depth in the flavor department. It’s magical.
Plus, they’re surprisingly healthy! Instead of butter, I used a combination of heart-healthy coconut oil and non-fat Greek yogurt, which keeps the muffins incredibly moist (sorry). You’ve also got plenty of antioxidant-rich berries in there, and superfood chia seeds provide an added boost of protein, fiber and omega-3s. (For more information/fangirling on chia seeds, see here.) Joy of JOYS.
As always, feel free to adapt these muffins to suit your tastes. I originally wanted to make them with cherries, but they didn’t have any at my market, so I went the berry route. I think fresh cherry muffins would be just as delightful (let me know if you try them), as would peach, nectarine, fig (?!), or straight up blueberry. Add some nuts if you like. You do you.
If you want to get really wild, you could even try topping your muffins with the walnut crumble from this banana bread. That would be awesome.
These easy Triple Berry Chia Seed Mini Muffins are the perfect on-the-go breakfast or smart snack, friends. I imagine that they would also be very popular with small children, so if you happen to have one or more (yikes) of those running around, do them a solid and pack a couple in their lunchbox. You should also take these muffins to sports games when it’s your snack day because everyone loves the parent with the good snacks (aka not orange slices).
Triple Berry Chia Seed Mini Muffins: (Makes about 20 mini muffins)
1 large egg
½ cup granulated sugar
¾ cup non-fat Greek yogurt
¼ cup liquid coconut oil
2 tablespoons honey
¼ teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
¾ teaspoon grated lemon zest
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon baking soda
¼ teaspoon salt
1 1/3 cups fresh or frozen berries (I used equal parts blueberries, raspberries, and diced strawberries)
2 tablespoons chia seeds
Preparing your Triple Berry Chia Seed Mini Muffins:
-Pre-heat your oven to 375 degrees. Spray a mini muffin tin with cooking spray and set aside.
-In a medium bowl whisk the egg and sugar for about a minute.
-Add the yogurt, coconut oil, honey, vanilla extract, cinnamon, and lemon zest and whisk to combine.
-In a separate mixing bowl, sift together the flour, baking powder, baking soda and salt.
-Pour the wet ingredients over the dry ingredients.
-Mix until just combined. Be careful not to over-mix, people. (Over-mixed batter=dense muffins) The batter will be pretty thick, almost like cookie dough. It’s a good thing.
-Gently fold in the berries and chia seeds.
-Spoon heaping tablespoons of batter into the prepared muffin tin. You should have enough batter for about 20 mini muffins. (Obviously, double or triple that amount if you’re using a standard or large muffin tin.)
-Bake for 15-17 minutes until the tops are golden and a tester inserted into the center of the muffins comes out clean.
-Let the muffins cool in the tin for about 10 minutes, and then transfer to a rack to cool completely. Or just eat them warm. They’re really, really good warm…