These Chocolate Chia Seed Muffins are paleo, dairy free, grain free and provide the perfect pick-me-up for when you’re craving something sweet.
Hello again! Sarah’s busy writing up the recipe to a new grain-free cookie recipe that she has coming up (they’re insanely good) so you’re gonna have to listen to me wax lyrical about these chia seed muffins instead. Normally I find writing blog posts to be a daunting prospect but considering I’ve eaten about 10 of these in the last couple of weeks I feel like I’m qualified enough for this one!
The idea for these beauties came about during one of our trips to Meadowhall shopping centre. The real purpose of the trip was for me to buy some new walking shoes – or at least that was the plan until I noticed their price tags. 🙁 So we called an audible and wandered into Lakeland kitchenware. It feels like whenever we go in there we end up leaving with inspiration for a new recipe. The first time we went it inspired this ice cream recipe, as I insisted we buy their orange oil. This time around there was a very tempting box of chocolate chia seed muffin mix winking at me as we walked in. It was decided – we had to make our own version.
About This Recipe
So our (read: my) first attempt at this recipe was pretty good, but nothing spectacular. I’m not the greatest when it comes to eyeing my ingredients so they came out a little bit on the dry side. A valiant effort, but not quite what we were looking for. Sarah steps in for round two, and of course, she knocks it out of the park. It’d be annoying how good she is at figuring out recipes first try if it wasn’t for the fact that I get to eat the results. I suppose there’s no shame in being schooled by the professional!
Actually, you know what? I do have a serving suggestion that goes a little bit off the beaten track. Break off some of this halloween-inspired chocolate bark and stick it on top if you want to dial the decadence of this recipe up to 11. I’m not sure if Sarah tried it this way when she ate these but it gets the Mike seal of approval. Hope you enjoy!
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Chocolate Chia Seed Muffins
These Chocolate Chia Seed Muffins are paleo, dairy free, grain free and provide the perfect pick-me-up for when you're craving something sweet.
Ingredients
- 4 eggs, room temperature
- 1/2 cup | 105 gram melted & cooled coconut oil
- 1 teaspoon | 5ml vanilla extract
- 1/2 cup | 170 grams honey
- 3 tablespoons | 45 ml full fat coconut milk
- 1/2 cup | 66 grams coconut flour, sift if clumpy
- 1/3 cup | 40 grams unsweetened cocoa powder
- 3 tablespoons | 30 grams chia seeds
- 1 teaspoon baking powder
- 1/4 teaspoon sea salt
- 3 oz dairy free dark chocolate, chopped
Instructions
- Heat your oven to 350°F/180°C and grease or line a 12 cup muffin tin.
- In a large mixing bowl beat together the eggs, coconut oil, vanilla extract, honey and milk until well combined.
- Add the coconut flour, cocoa powder, chia seeds, baking powder and salt to the bowl and mix to combine until you have a smooth batter. Stir in the chopped chocolate pieces.
- Spoon the batter evenly into the muffins tins. Place in the oven and bake for 18-20 minutes, or until a knife going into the center comes out clean. Remove the muffins from the oven and let cool for about 10 minutes before flipping the tin over and removing the muffins.
Notes
I recommend using full fat coconut milk because it provides a little extra fat/moisture to the muffins but you can use another dairy free milk alternative if you prefer
Julia says
I can report that olive oil for coconut oil and coconut yoghurt for the milk were suitable substitutions. I also used less honey and popped in some banana, but still less than 170g total and it was plenty sweet enough for our taste. Yum, thank you. Just trying to find a spot safe from the toddler to store them!!
Sarah Nevins says
Ooh – thanks Julia! That’s really helpful to know! So glad you enjoyed them 🙂
Sandra says
Has anyone increased the amount of Chia in these Muffins? I’d like to increase the Chia x3, from 3 tablespoons to 9 tablespoons. Trying to figure out how to up the moisture ratio, so they don’t come out dry.
Edina says
These muffin’s are the tastiest muffin’s I ever made in my life. My house smells so good and “coocnuty” , also this is more healthier version which I’m always choosing for my toddler. Thank you so much!
Sarah Nevins says
Hi Edina! That truly makes me so happy to hear! Thank you so much for taking the time to come back and let me know what you thought of the muffins 🙂
Tammy says
I am not dairy free. Can I use butter and raw cow’s milk in place of the coconut oil and almond milk?
Sarah Nevins says
Hi Tammy! I know for sure that the cows milk will work perfectly but I’m not as sure about the butter. I do think the butter will work, but it might make the muffins a little dryer since butter has a lower fat content than oil.
Sharon A Blue says
These look delicious. I am confused, however, how many muffins to divide batter into. Info at top of recipe states “servings: 10 muffins”, but recipe states grease or line 12 muffin tin.
Thank you for your time!
Sarah says
Hi Sharon! Sorry about that confusion – that’s totally on me! This recipe only makes about 10 muffins but I mention using a 12 cup muffin tin just for size reference and so people know not to use a six cup muffin tray for this
Marj says
Hi there, these look delicious. Going to give these a try. The sugar content per muffin is quite high though and I was wondering if the honey can be halved or even quartered and how that would affect the batter? Thank you.
Sarah says
Hi Marj! You could try using a low sugar syrup substitute for the sub (something like Sweet Freedom maybe). I wouldn’t recommend using less though because the honey adds moisture to the batter to help balance out the coconut flour. Coconut flour can be very absorbent which makes subbing things out tricky. Hope that helps!