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Mini Chocolate Chip and Chia Seed Energy Muffins
[Vegan]

SG By: Shanika Graham-White

Author Bio

Food Blogger and Recipe Developer, Shanika is a self‑taught cook and baker who has partnered... Read More

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Mini Chocolate Chip + Chia Seed Energy Muffins

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Chocolate Chip

Mini Chocolate Chip and Chia Seed Energy Muffins [Vegan]

Dairy Free

Vegan

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 offer a good dose of nutrients (great for energy), are naturally sweetened, and super... Read More

Ingredients You Need for Mini Chocolate Chip and Chia Seed Energy Muffins [Vegan]

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

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How to Prepare Mini Chocolate Chip and Chia Seed Energy Muffins [Vegan]

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.
In a small bowl or measuring cup, combine the milk and apple cider vinegar, stir and let it sit for 8-10 minutes. **NOTE: This acts like “buttermilk”.**
In a large bowl, combine the flour, baking powder, chia seeds, sea salt, and baking soda. Whisk ingredients together until well combined.
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.
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.
Bake for 20-25 minutes, or until a toothpick or knife that is inserted in the middles comes out clean.
Once done, remove muffins from oven and let them cool for a bit (about 10 minutes) before removing them from the cupcake/muffin pan.
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.