Chocolate Chip Chia Seed Muffins

Pile of Chocolate Chip Chia Seed Energy Muffins

5 from 4 votes

Muffins--the ultimate companion to your morning coffee, tea, or plant-based milk. Indulge in the goodness of my nutritious + easy Chocolate Chip Chia Seed Muffins recipe—a delightful treat for any hour. These muffins are like a warm hug, with sweet chocolate chips that melt in your mouth and tiny chia seeds that add a delightful crunch. You won't believe how quickly they disappear from your kitchen counter! Completely Vegan + Gluten-free option.

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Brunch, Dessert, Snack

Keyword: baked, breakfast, brunch, chia seeds, chocolate, chocolate chip, classic, dairy-free, dessert, digestion, easy, fluffy, gluten-free, healthy, healthy bowl, homemade, indulge, muffins, mufifns, plant-based, recipe, snack, soft, vegan

Servings: Muffins

Calories: 232kcal

Author: Shanika

Ingredients

2 cups organic all-purpose flour
2 tsps baking powder
½ teaspoon baking soda
¼ teaspoon ground cinnamon
¼ teaspoon finely-ground sea salt
1 tablespoon chia seeds
½ cup organic cane sugar (See Notes!)
1 teaspoon vanilla extract
1 cup Almond milk (You can use your fave plant-based milk!)
1 tablespoon apple cider vinegar
¼ cup coconut oil (See Notes!)
½ cup vegan chocolate bar, roughly chopped
½ cup vegan chocolate chips

US Customary - Metric

Instructions

Add the Almond milk and apple cider vinegar together in a small bowl, stirring together until combined and letting it sit for 5 minutes until it becomes "slightly thickened" and activated.
Preheat your oven to 400F. Lightly grease your muffin pan (for larger muffins) or for standard muffins, line the wells with liners.
In a large bowl, combine the flour, sugar, baking powder, baking soda, chia seeds, cinnamon, and sea salt. Whisk ingredients together until combined.
Add in the milk-cider mixture followed by the coconut oil and vanilla. Stir everything together using a rubber spatula (or wooden spoon) until combined and smooth.
Fold in the chocolate chips and chopped chocolate and spoon batter into the prepared muffin pan (about 2 Tbsps each), gently spreading it into each cavity evenly.
Bake muffins for 20 to 24 minutes or until the centers come out clean. Once fully baked through, remove from oven and let the muffins cool in the pan before removing.
To serve, enjoy muffins along with your favorite coffee, tea, or a glass of plant-based milk.
Bon Appetit!

Notes

STORAGE: Can be tightly sealed in the refrigerator for up to 5 days. Can be frozen for up to 2 months in a freezer safe bag.
SWEETENER: If you choose to opt out of cane sugar, you can always substitute with organic brown sugar, coconut sugar, additional pure maple syrup (which requires less milk), Agave, or Date syrup as well.
MUFFIN SIZE: This recipe can make 8 Jumbo muffins OR 12 standard muffins, if desired.
OIL: Instead of coconut oil, you can also use vegetable oil or vegan butter, if preferred.
GLUTEN-FREE VERSION: To make this bread GF, I recommend using a GF Flour Blend (Bob’s Red Mills has a great version!). **NOTE: If the bread mixture is too ‘thin + runny’, simply add additional GF flour, ¼ cup at a time.** As an alternative, simply substitute all-purpose flour with 1 cup Almond flour + ½ cup Oat flour. Just be sure to see whether more flour is needed due to the amount of liquids.

Nutrition