Tag Archives: vegan muffin

A Better Muffin: Almond Chia Seed

Always on the quest for great (and healthy!) desserts, I created this muffin recipe.  No added sugar, no added oils/fats, no salt, no junk. Just pure food, as it should be. This recipe passes the toddler test as my little guy devoured 3 of these within an hour of them coming out of the oven.

The chocolate is completely optional and very untraditional.  I really like chocolate, though, so I could not resist!  Note that I used unsweetened chocolate—it’s not sweet and will make the muffin a bit less sweet—so keep that in mind if you use it!  It is delicious, though!

Below is a picture prior to baking.  As you can see, I formed these with the back of a spoon because they will come out the same shape that you put them in the oven.  These bake very differently than traditional muffins.

Ingredients2013-04-17T20-00-42_0

16 Medjool dates, pitted

2 ripe bananas

1/2 c water

1 T vanilla

1 1/2 tsp almond extract

1/2 c chia seeds

1/2 c oat flour

1 c almond flour

1/2 tsp baking powder

1/2 c sliced almonds

2 oz finely chopped unsweetened baking chocolate (optional)

 

Place dates through chia seeds in high powered blender/vita mix or in food processor and process until smooth.

Mix the rest of the ingredients in a large bowl and pour wet ingredients in Mix to combine.  Spoon into 8 silicone muffin cups and smooth tops (these look the same when they come out as they go in, very different from traditional muffins).

Bake at 325*F for about 35 minutes.  If your muffins seem too wet on the inside, bake longer for next time and make sure you write down your time as every oven is different!  Mine take exactly 35 minutes to be the perfect muffin. 

Store leftovers (yeah, right!) in the fridge.