Chia Seed Muffins Recipe

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These chia seed muffins are an easy and delicious breakfast, snack, or nutritious treat recipe. They're sweet, moist, and flavorful.

Prep Time10

Cook Time22

Resting Time20

Total Time52

Course: Breakfast

Cuisine: American

Servings:

Calories: 173.3kcal

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)

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.

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.