Chia Seed Muffins

Rating: 4.83 stars
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

A delicious and healthy twist on the classic poppy seed muffin.

By TBrownCVT

Gallery

Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
24
Yield:
24 muffins
Nutrition Info
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Ingredients

24
Original recipe yields 24 servings
The ingredient list now reflects the servings specified

Directions

  • Preheat oven to 300 degrees F (150 degrees C). Grease 2 muffin tins lightly with cooking spray.

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  • Mix flour, sugar, almond milk, 1 cup plus 2 tablespoons vegetable oil, eggs, chia seeds, almond extract, vanilla extract, baking powder, and salt together in a large bowl. Scoop batter into the prepared muffin tins.

  • Bake in the preheated oven until a toothpick inserted into the center comes out clean and tops are light golden in color, about 40 minutes.

Cook's Note:

Dairy milk can be used in place of the almond milk, but the muffins may lose some of their flavor and texture.

Nutrition Facts

Per Serving:
242 calories; protein 2.6g; carbohydrates 32.5g; fat 11.5g; cholesterol 23.3mg; sodium 195.1mg. Full Nutrition
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Reviews (3)

Read More Reviews

Most helpful positive review

ironland
Rating: 5 stars
11/05/2018
Exactly! My hubby is not big fan of sweet but he loves this recipe. Read More
6 Ratings
  • 5 star values: 5
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
ironland
Rating: 5 stars
11/05/2018
Exactly! My hubby is not big fan of sweet but he loves this recipe. Read More
Sheila Hawes
Rating: 5 stars
03/26/2018
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! Read More
Jindy
Rating: 4 stars
05/01/2017
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! Read More
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