Chia Seed Muffins | Vegan Muffins

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.

Recipe card

Chia Seed Muffins | Vegan Muffins

Kushi

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.

5 from 10 votes

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Prep Time 5 minutes mins

Cook Time 20 minutes mins

Course Breakfast, Dessert, Snack

Cuisine American

Servings 12 muffins

Calories 217 kcal

Equipment

• ▢
  Baking pan

Ingredients

  

1x2x3x

• ▢ 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

Calories: 217kcalCarbohydrates: 29gProtein: 3gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gSodium: 216mgPotassium: 73mgFiber: 1gSugar: 11gVitamin A: 1IUVitamin C: 0.2mgCalcium: 59mgIron: 2mg

Tried this recipe?Let us know how it was!

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.

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

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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.