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.
Prep Time5 minutes mins
Cook Time20 minutes mins
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12 muffins
Calories: 217kcal
- 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
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.
- 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.
Calories: 217kcal | Carbohydrates: 29g | Protein: 3g | Fat: 11g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Sodium: 216mg | Potassium: 73mg | Fiber: 1g | Sugar: 11g | Vitamin A: 1IU | Vitamin C: 0.2mg | Calcium: 59mg | Iron: 2mg