Who needs cupcakes when you can make healthy delicious muffins instead? These vegan chia seed muffins are not just plant-based, but they’re nutritious and contain less fat and sugar than most muffins. Whilst they’re not super sweet, they’re plenty sweet enough. Ideal as a breakfast muffin as well as a teatime one.
Healthy Eating
As some of my regular readers will know, I try to ensure that most of my baked goods contain mostly healthy ingredients. Indeed, they’re a good vehicle for nuts, fruit, seeds and various super foods. I generally use at least half wholemeal, spelt or other healthy flours in my baking. I use organic eggs where possible and properly free ranging hen and duck eggs when it’s not. Organic butter, where the cows have been grass fed, is also nutritious (in moderation). Chocolate, it goes without saying, is good for you 😉
My main stumbling block is sugar. I haven’t yet managed to convince myself on this one. I use unrefined sugars in the main as well as other sweeteners such as rapadura, coconut sugar and maple syrup. But these substitutes are expensive and I do have rather a sweet tooth. I just hope the other nutritious ingredients counteract the ill effects of the sugar.
For more information on rapadura and other healthy ingredients I use, see ingredients are the key. It ties in very nicely with this month’s healthy theme.
When Chele announced that the theme for this month’s We Should Cocoa was healthy eating, I thought I’d go the whole hog and produce something that was properly good for you.
Chia Seeds
One of my Christmas presents from CT was a packet of chia seeds. Chia seeds are said to be super healthy: they contain omega 3, vitamin B, complete protein, anti-oxidants and fibre. It’s also claimed they can replace half the conventional fat in any recipe with no discernible effects on taste and texture. This seemed like a good opportunity to put these claims to the test.
The secret is to soak the seeds in water for fifteen minutes before using. When they’ve soaked up all the water and go gelatinous. they’re ready for use. They don’t look terribly appealing, but don’t let that put you off.
Veganuary
Every year, I go vegan for the month of January. Although I eat a lot of plant based food, I rarely have an entire day where I don’t eat some sort of dairy or an egg. So it’s always a bit of a challenge to go for an entire month without any of these foods. But it’s a challenge I enjoy.
Each year I discover new foods and create interesting recipes that I’d probably never normally come up with. They then become so popular, they form a regular part of our diet. Vegan mayonnaise, I’m looking at you.
These chia seed muffins are another such recipe. They’re so delicious and so easy to make, that I’ve made them many times since writing this original recipe.
Chia Seed Muffins
Like most muffins, these chia seed ones are really simple to make. You need to soak the chia seeds first, but once that’s done, it’s just a simple process of stirring the dry ingredients into the wet, or vice versa.
Then all you need to do is divide the batter between twelve lined muffin holes. I use silicone moulds and line them with white muffin cases, but if you have a muffin tin, use that instead. Sprinkle with a few rolled oats, bake them for twenty minutes and they’re done.
In order to make these muffins super nutritious, I used 100% wholemeal spelt along with some rolled oats. Rapadura replaces normal sugar, there’s only a small amount of fat and of course, there are chia seeds.
Egg and Fat Replacers
I find vegan bakes don’t generally need an egg replacer, but I’ve used apple sauce in this recipe, both as an egg and fat replacer. As it happens, chia seeds themselves are often used in vegan bakes instead of eggs. One tablespoon of chia seeds mixed with three tablespoons of water equals one egg. So you’ve absolutely no need to worry about the muffin batter not binding properly here.
Instead of apple sauce, I have also used unsweetened pear sauce, which gives a lovely flavour to the muffins. I’ve also used my pumpkin butter on occasion. But as this has added sugar, it’s not really in the spirit of these healthy and nutritious chia seed muffins.
Optional Extras
I add ground cardamom seeds to the recipe. As long as you don’t use too much, they give subtle yet delightful citrus and spicy notes to sweet bakes. They are entirely optional though, so either leave them out or replace them with a little spice of your choosing.
The first time I made these chia seed muffins, I added a blob of raw chocolate and almond spread in the middle. But although they were nice, I’ve not done it since. I don’t think the muffins need it and it’s an extra bit of faff I could do without.
What Do Chia Seed Muffins Taste Like?
The muffins have a lovely flavour and the rapadura gives them a rich aroma of molasses and a slight hit of caramel. They’re light, but chewy and substantial in texture. Nice.
How Long Will Chia Seed Muffins Keep?
Ordinarily, I’d say they keep well in a cool place and in an airtight container for up to a week. However, when I first made these chia seed muffins I found two hidden in one of my cake tins nearly a month after baking. Amazingly they were still not only edible, but really nice. I nearly named them indestructible muffins. How CT managed to miss them, I’ll never know.
Other Vegan Muffin Recipes You Might Like
Keep in Touch
Thanks for visiting Tin and Thyme. If you make these vegan chia seed muffins, I’d love to hear about it in the comments below. And do please rate the recipe. Have you any top tips? Do share photos on social media too and use the hashtag #tinandthyme, so I can spot them.
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If you’d like more vegan recipes, follow the link and you’ll find I have quite a lot of them. All delicious, of course.
Choclette x
Vegan Chia Seed Muffins. PIN IT.
Chia Seed Muffins – The Recipe
Vegan Chia Seed Muffins
Ingredients
- 1 ½ tbsp chia seeds
- 100 ml water
- 50 ml sunflower oil or melted coconut oil
- 100 ml plant milk of choice (I usually use cashew milk)
- 100 g unsweetened apple sauce (4 tbsp)
- 125 g rapadura or coconut sugar (can use light muscovado sugar instead)
- 8 cardamom pods (optional)
- 200 ml wholemeal spelt flour
- 2 tsp baking powder
- ¼ tsp bicarbonate of soda (baking soda) (baking soda)
- 50 g rolled oats (porridge oats) + 1 tbsp for sprinkling
Instructions
- Place the chia seeds into a jug or bowl and pour in the water. Give them a good stir and leave to soak for fifteen minutes. They should soak up the water and turn to gel.
- Meanwhile, turn the oven on to 190℃ (375℉, Gas 5).
- Line a twelve hole muffin tin or two six hole ones with cases.
- Split the cardamom pods, if using, so that you can extract the seeds. I do this in a pestle and porter. Remove the husks, then grind the seeds until they form a powder.
- In a bowl beat the rapadura, oil, cashew milk, apple sauce and ground cardamom seeds for a few minutes until well incorporated. Beat in the swollen chia seeds.
- Sift in the wholemeal spelt, baking powder and bicarbonate of soda.
- Fold into the chia seed mixture together with the rolled oats.
- Spoon the batter into the twelve muffin cases and scatter a few oats over the tops.
- Bake in the middle of the oven for twenty minutes or until the muffins are well risen and firm to the touch.
- Turn out of the tins and leave to cool on a wire rack.
Notes
Nutrition Estimate
Sharing
I’m sharing my super easy recipe for vegan chia seed muffins with Cooking With My Kids for #CookBlogShare.
Kathleen says
I added a few chopped unsulphured apricots and made this as a tray bake for speed- and it was very good. Thank you Nicette!
Choclette says
Ooh interesting. Never thought to try it as a traybake. Glad it worked. Apricots sound like a tasty addition.
Emily says
These healthy vegan chia seed muffins are so good and easy to make! I love that you used chia seeds – they work well in this recipe as an egg replacement. Thank you for sharing these wholesome muffins!
Choclette says
Yes chia seeds are good in so many ways and they do help to give a good texture to vegan bakes.
Choclette says
Thank you, you are very welcome 🙂
i- lostinausten says
This is really a great healthy recipe & looks tasty too. Thanks for sharing 🙂
cityhippyfarmgirl says
I think I had momentarily forgotten about chia seeds. They must have been cast aside in my fridge and forgotten about… an over sight! These look lovely Choclette. Healthy and tasty!
Choclette says
Ah, I should have know you’d know all about them Brydie. I’d be interested to know what you’ve used them for. Wonder what else is lying lost and forgotten in the back of your fridge!
Phil in the Kitchen says
That’s seriously going for the healthy chocolate recipe – I’m very impressed. A healthy muffin for breakfast would do me very well.
Choclette says
Muffins for breakfast make a nice change from toast and they seem to last quite well too.
Charlotte Pike says
Lovely recipe – you are always full of great ideas. I have used chia seeds in gluten free baking, but they seem to feature more in american freefrom cookery books in my experience. I think the spread in the middle would be fantastic next time.
I manage to find chia seeds in my local independent health food shop. They are also very good at ordering in for customers if you fancy trying something different, which I would hope other independents would do too.
Charlotte @gofreecakes
Choclette says
Thank you Charlotte. Interesting that you have used these before. Have you any tips? I would have thought any good health food shop would stock chai seeds or as you say be happy to order them.
MissCakeBaker says
They look lovely – I prefer muffins when they aren’t too sweet. I’d never heard of chia seeds before – I’m going to look out for them now.
Choclette says
In that case, you’d probably like these. I’m suddenly hearing lots about chai seeds, so you should be able to find them.
missflash says
Looks lovely, is chia seeds readily available? This recipe is pretty much guilt free, looks great x
Choclette says
I’m not sure how readily available they are. CT bought them for me in a health food shop in Lymington, New Forest. But I would imagine they would be available in any good health food shop.
Choclette says
Thanks Anna – they were new to me too. Am going to have to experiment some more.
At Anna's kitchen table says
Can’t imagine a nicer ‘healthy ‘ breakfast!
I’ve never tried chia seeds, never seen them before either I don’t think.
The chocolate spread sounds good.
Kate@whatkatebaked says
Yum! I don’t think I’ve heard of Chai seeds before Choclette, thank you for enlightening us! As they are super-healthy does that mean we can have two??
Choclette says
Kate of course you can have two – two = twice as much health benefits 😉
laura@howtocookgoodfood says
I think these look great and are probably far better for you than many other muffins. Great for a mid week snack but I agree with you, I would need the full fat alternative if I was making muffins for a tea party. Love the sound of the raw chocolate & almond spread though, must look out for it!
I have made my entry too so will aim to post soon I hope xx
Choclette says
Oh so glad it’s not just me Laura 🙂
The Caked Crusader says
I have never heard of chia seeds – I am now educated!
Choclette says
Glad to have been of service 😉
Choclette says
If truth be told Kath – I think we both would 😉
Have only just discovered new comment form and am really pleased with it.
Kath says
Ha ha I love CT’s comment. Can I take it from that that he would prefer something a little less healthy. The new comment form is good!
Baking Addict says
This looks very healthy indeed. I’ve been seeing quite a few recipes with chia seeds recently having never heard of them before. I *try* (occasionally) to make my bakes healthier but they just don’t taste the same.
Choclette says
I know Roz, it’s very depressing. Cakes without plenty of butter and a fair bit of sugar, just aren’t the same 🙁
Baking Addict says
Just re-testing the reply within a reply on your blog 🙂 It’s depressing indeed thst butter and sugar makes it taste SO much better but doesnt help your hips or waistline!
Choclette says
Thanks for doing this Roz – I’m really pleased there is now the ability to have a proper conversation. 🙂
A Trifle Rushed says
They look delicious, and sound soooo healthy, I am very impressed 🙂
Choclette says
Thank you Jude. Not sure I’d go so far as to say delicious. They were good, but ………
Jacqueline says
Good tip with the seeds. Haven’t heard of that before. Chocolate spread in the middle, well that sounds perfect 🙂
Choclette says
Chocolate spread – mmmm. Have been meaning to try nuttella in the middle of cupcakes, but haven’t managed it yet. Sadly not quite as healthy as these muffins !
Chele says
You win!!! I made muffins for this month’s challenge too (post is still in the process of being written!!) but your muffins are way healthier than my offering. They look wonderful too, who knew healthy eating could be so much fun ;0)
Choclette says
He he, great minds and all that. Look forward to seeing your healthy muffins.
Karen S Booth says
How interesting……I have seen Chia Seeds and have never thought how to use them, they obviously worked well in this recipe. Yes, I am with you in chocolate inside too….but they do look extremely tasty.
Choclette says
Yes, they are new to me too Karen. I shall try them in something more conventional next and see how much it effect the taste / texture.
Johanna GGG says
Love chia seeds – they sell them in the supermarket here so I usually have them – never heard about them as substitute for fats but I have read about the nutrients and enjoy them in baked goods
Johanna GGG says
Sounds great! I love chia seeds – well I love the slight crunch they give to baked goods – have never heard that they are good for replacing fats – I have used the for added nutrients and to replace eggs. So I am interesting to see how you used them. I think using the spread in the muffins is genius – I see such spreads and wonder what I would do with them.
Choclette says
That’s interesting Johanna, that was the main use I found for them when hunting for info on the net. I’m looking forward to experimenting more with them. Will have to come visit you for more ideas.
Helen @ Fuss Free Flavours says
Delicious & healthy.
I have found it really had to buy chai seeds in the UK are they are classified as an additive (I think) rather than a food.
The wonderful and sadly now vanished Green & Crunchy blog used them all the time.
Choclette says
Helen, CT bought them in the health food shop in Lymington, New Forest. Haven’t tried looking for them around here, but I will now. Green & Crunchy is a great blog name.