These chia seed muffins are sweet, moist, and delicious. They’re perfect for a nutritious make-ahead breakfast or snack. Give them a try if you’re looking for nutrient-rich homemade baking ideas, like this chocolate chia seed cake, which is another one of my favorites.
Ingredients and Substitutions
You can use either black or white chia seeds in these muffins. If you have trouble finding them at your local stores, they’re widely available online. I love using them in all sorts of muffins, cakes, and other treats, like this chia chocolate mousse.
Almond butter adds richness and acts as a binder in these chia muffins. You can substitute any other nut butter or seed butter you like. Just make sure it’s a creamy variety as opposed to crunchy.
I sweetened these muffins with pure maple syrup. You can substitute agave nectar if you like.
I like to add fresh or frozen blueberries to the muffin batter. You can substitute any type of chopped fruit, raisins, or chocolate chips if you prefer.
How to Make Chia Seed Muffins
Add the unsweetened milk of choice, chia seeds, maple syrup, creamy almond butter, and vanilla extract to a mixing bowl, then use a whisk to mix well. Let that mixture rest for 20 minutes to soften the chia seeds.
When the mixture has finished resting, preheat the oven to 375 degrees Fahrenheit. Add the whole wheat flour (spooned into the measuring cup, then leveled—not scooped), baking powder, cinnamon, and salt to a separate bowl, then mix well.
Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine. Add the blueberries, then gently mix to combine.
Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean. Let the muffins cool to room temperature before removing from the pan and serving.
Chia Seed Muffins Recipe
Equipment
- Muffin Pan
- Paper baking cups
Ingredients
- 1 1/4 cups unsweetened milk of choice
- 1/2 cup chia seeds (either black or white)
- 1/3 cup maple syrup
- 1/2 cup creamy almond butter (or substitute any other nut butter or seed butter)
- 1 teaspoon vanilla extract
- 1 cup whole wheat flour (spooned into the measuring cup, then leveled—not scooped)
- 2 teaspoons baking powder
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 1 cup fresh or frozen blueberries (or substitute any other type of berry, chopped fruit, 1/2 cup raisins, or 1/2 cup chocolate chips)
Instructions
- Add 1 1/4 cups unsweetened milk of choice, 1/2 cup chia seeds, 1/3 cup maple syrup, 1/2 cup creamy almond butter, and 1 teaspoon vanilla extract to a mixing bowl, then use a whisk to mix well.
- Let that mixture rest for 20 minutes to soften the chia seeds.
- When the mixture has finished resting, preheat the oven to 375 degrees Fahrenheit.
- Add 1 cup whole wheat flour (spooned into the measuring cup, then leveled—not scooped), 2 teaspoons baking powder, 1/4 teaspoon ground cinnamon, and 1/4 teaspoon salt to a separate bowl, then mix well.
- Transfer the dry ingredients into the bowl with the wet ingredients, then whisk to combine.
- Add 1 cup fresh or frozen blueberries, then gently mix to combine.
- Divide the batter evenly into 12 portions in a muffin pan lined with paper baking cups.
- Bake for 22 minutes or until a toothpick inserted into the center of a muffin comes out looking clean.
- Let the muffins cool to room temperature before removing from the pan and serving.
Notes
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Store in an airtight container in the fridge for up to three days, or in the freezer for up to three months. Thaw in the fridge before serving.
Nutrition
Another Chia Seed Recipe to Try
These double chocolate chia seed cookies are an easy and delicious dessert recipe.
