Chia Seed Muffins are soft, moist, fluffy vegan muffins that are simple to make. Serve these for breakfast, after-school snacks, after-meal desserts, or mid-day coffee or tea.
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Recipe card
Chia Seed Muffins | Vegan Muffins
Equipment
- Baking pan
Ingredients
- 2 to 3 tablespoon Chia seeds
- 2 cups All purpose flour
- ½ teaspoon Baking soda
- 2 teaspoon Baking powder
- ½ teaspoon Salt
- ⅔ cup Sugar
- ⅓ cup Coconut oil or vegetable oil
- 1 teaspoon Vanilla extract
- 1 cup Coconut milk almond milk or any nondairy milk
Instructions
- Soak chia seeds in 1 cup of water and refrigerate for at least 1 hour or overnight. Chia seeds absorb water and form a thick gel. (check tips)2 to 3 tablespoon Chia seeds
- Preheat the oven to 350 degrees F. Line the muffin pan with muffin liners and keep it ready.
- Add flour, baking soda, baking powder, salt, and sugar and mix well in a bowl.2 cups All purpose flour, ½ teaspoon Baking soda, 2 teaspoon Baking powder, ½ teaspoon Salt, ⅔ cup Sugar
- Add chia seed gel, oil, vanilla extract, and coconut milk and mix until just combined. Do not overmix.⅓ cup Coconut oil or vegetable oil, 1 teaspoon Vanilla extract, 1 cup Coconut milk
- Pour the batter into a lined muffin pan.
- Bake for about 20-25 minutes or until a knife inserted into the center of a cupcake comes out clean. Remember to rotate the muffins halfway through the baking time (about 10 minutes) to ensure even baking.
- Allow the muffins to cool completely on a wire rack.
- I have glazed some muffins with apple butter, and it tastes amazingly delicious.
- Muffins can be kept at room temperature for two days and in the refrigerator for up to 1 week.
Notes
- Soaking chia seeds is optional, but they add great texture to baked goods. You can also add dry seeds directly to the batter.
- You can even use whole milk in the vegetarian, eggless version of the recipe.
- Feel free to add chopped nuts, dry fruits, seeds, and chocolate chips for additional flavor and texture.
Nutrition
Vegan Muffins
These muffins are a flavorful twist on classic vanilla or banana muffins. They are the best additions to your plant-based diet without any compromise in taste or texture. I have glazed some of them with homemade apple butter, which takes the muffin to the next level.
Ingredients
Chia seeds Add a great texture and are also used as an egg substitute.
Milk: Plant-based, dairy-free milk of your choice for a vegan version; feel free to use whole milk for an eggless version.
Baking powder and soda help the muffin rise and make it fluffy.
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Flour: Basic and plain all-purpose flour is used in the recipe.
Check out the recipe card for the full list of the ingredients.
Step-by-step instructions
- Soak chia seeds in 1 cup of water and refrigerate for at least 1 hour or overnight. Chia seeds absorb water and form a thick gel. (check tips)
- Preheat the oven to 350 degrees F. Line the muffin pan with muffin liners and keep it ready.
- Add flour, baking soda, baking powder, salt, and sugar and mix well in a bowl.
- Add chia seed gel, oil, vanilla extract, and coconut milk and mix until just combined. Do not overmix.
- Pour the batter into a lined muffin pan.
- Bake for about 20-25 minutes or until a knife inserted into the center of a cupcake comes out clean. Remember to rotate the muffins halfway through the baking time (about 10 minutes) to ensure even baking.
- Allow the muffins to cool completely on a wire rack.
- I have glazed some muffins with apple butter, and it tastes amazingly delicious.
- Muffins can be kept at room temperature for two days and in the refrigerator for up to 1 week.
Tips
- Soaking chia seeds is optional, but they add great texture to baked goods. You can also add dry seeds directly to the batter.
- You can even use whole milk in the vegetarian, eggless version of the recipe.
- Feel free to add chopped nuts, dry fruits, seeds, and chocolate chips for additional flavor and texture.
More breakfast and snack ideas
Did you like this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section. You can also stay in touch with us through social media by following us on Pinterest, Facebook, Instagram, and Twitter.
Note: We originally posted this vegan chia seed muffins recipe in Sept 2016. It has now been modified in March 2024 with Expert Chef Tips, FAQs, Storage Instructions, etc.
Angie@Angie's Recipes says
They sound and look healthy and delicious, Kushi.
Kushi says
Thank you Angie 🙂
Monica says
These cupcakes are such a lovely treat with your homemade apple butter! It's got me thinking of Fall, warm cups of tea, apple-picking, etc. Lovely thoughts. : )
Kushi says
Thank you Monica 🙂
John/Kitchen Riffs says
Wonderful looking cupcakes! I always like cupcakes -- so much fun to say you ate an entire cake. These, though, I'd probably need two. 🙂
Kushi says
Thank you John 🙂
cheri says
Love the crunch that chia seeds give baked goods, I bet these are delicious!
Kushi says
Thank you Cheri 🙂
Fabiola Rodriguez says
What a wonderful idea! I need to try this recipe. I wonder if I can substitute the sugar for banana or applesauce.
Kushi says
Thank you Fabiola. I think substituting banana or applesauce for sugar would be a wonderful idea too!