These Mini Chocolate Chip and Chia Seed Energy Muffins are the perfect grab-n-go breakfast or snack for the entire family. Packed with delicious traditional chocolate chip flavor, these muffins also offer bursts of chia seeds and offers a good dose of nutrients (great for energy), are naturally sweetened, and super easy to make.

Mini Chocolate Chip and Chia Seed Energy Muffins [Vegan]

Advertisement

Serves

24

Advertisement

Ingredients

  • 2 cups organic all-purpose baking flour
  • 2 teaspoons baking powder
  • 1/2 teaspoons baking soda
  • 1/4 teaspoon sea salt
  • 2 tablespoons chia seeds
  • 1 cup Almond milk + 1-2 tablespoons (you can use your favorite non-dairy milk)
  • 1 teaspoon apple cider vinegar
  • 1/4 cup coconut oil (See Notes!)
  • 1/2 cup Agave syrup (See Notes!)
  • 1 teaspoon vanilla extract
  • 3/4 cup mini chocolate chips, vegan-approved
Advertisement

Preparation

  1. Preheat your oven to 350°F and lightly spray a 24-cavity mini cupcake/muffin pan with coconut oil spray or a healthy cooking oil spray.
  2. In a small bowl or measuring cup, combine the milk and apple cider vinegar, stir and let is sit for 8-10 minutes. **NOTE: This acts like “buttermilk”.**
  3. In a large bowl, combine the flour, baking powder, chia seeds, sea salt, and baking soda. Whisk ingredients together until well combined.
  4. Add the milk-cider mixture to the dry ingredients followed by the coconut oil, Agave, and vanilla. Stir all ingredients together using a rubber spatula until everything is well incorporated.
  5. Gently fold in chocolate chips and using a tablespoon, spoon batter into the prepared mini cupcake/muffin pan (about 3/4-1 full tablespoon of each), spreading the batter evenly within each cavity.
  6. Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
  7. Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.
  8. To serve, enjoy a mini muffin with a glass of non-dairy milk, coffee, or tea, and enjoy.

Notes

To Store: Can be tightly sealed in the refrigerator for up to 5 days. When ready to serve, slightly warmed before eating. For Gluten-Free: To make these muffins GF, simply substitute all-purpose flour with 1 cup Almond flour + 1/2 cup Oat flour. Just be sure to see whether more flour is needed due to the amount of liquids. Sweetener Substitution: If you choose to opt out of Agave, you can always substitute w/ pure maple syrup, date syrup, coconut sugar or pure cane sugar instead. If using pure cane sugar, ensure that it is Vegan-approved. For Oil Substitution: Instead of coconut oil, you can also use vegetable oil or melted butter, if preferred.

Advertisement
Advertisement