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Chia Seeds Muffins | Easy plant-based eggless and vegan muffins for breakfast, snack, dessert.
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5 from 10 votes

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
Cook Time20 minutes
Course: Breakfast, Dessert, Snack
Cuisine: American
Diet: Vegan
Servings: 12 muffins
Calories: 217kcal
Author: Kushi

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

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