muffin

Vegan Apple Cinnamon Muffins

1 T chia seeds
3 T water
2 cups whole wheat flour
1/2 cup brown sugar
2 teaspoons baking powder
1 teaspoon cinnamon
1/4 teaspoon salt
1 cup cinnamon applesauce
1/2 cup olive oil

Heat oven to 375 degrees.
Mix chia seeds and water and set aside.
Spray muffin tins with nonstick spray.
Mix flour, sugar, baking powder, cinnamon, and salt in a bowl.
Mix in chia mixture, applesauce and olive oil.
Evenly scoop mixture into muffin pans.
Bake for 18 to 20 minutes. Test to see if toothpick comes out clean.

Whole Wheat Apple Chia Muffins

3/4 cup packed brown sugar
1 T teaspoon ground cinnamon
2 cups whole wheat flour
1 teaspoon baking soda
1/2 teaspoon salt
1/4 cup olive oil
2 T chia seeds
6 T water
2 shredded apples, skin on
¾ c almond milk

Preheat the oven to 400 degrees F.

In a small bowl, mix together chia seeds and water. Let set to gel (about 5 minutes).

Shred the apples into a bowl.

In a medium bowl, whisk together the flour, baking soda and salt.

In a large bowl, whisk the sugar and the oil until combined. Stir in the chia gel and shredded apples.

Whisk in the flour mixture in two batches, alternating with the almond. Whisk just until combined.

Pour the batter into the prepared muffin pan. Bake until a wooden pick inserted in center of one of the muffins comes out clean, 20 to 25 minutes.

Whole Wheat Lemon Chia Seed Breakfast Muffins

Ingredients:

2 T chia seeds
6 T water
2 cups whole wheat flour
1 tsp baking powder
½ tsp salt
¼ tsp baking soda
½ cup nonfat plain Greek yogurt
½ cup almond milk
¼ cup lemon juice
½ cup honey
½ cup olive oil

Directions:

– Preheat oven to 350

– In a small bowl, mix chia seeds and water. Let stand while you prepare the rest of the batter.

– In a large bowl, whisk together flour, baking powder, salt, and baking soda.

– In a medium bowl, mix together yogurt, milk, lemon juice, and honey.

– Once chia seeds are slightly congealed (this takes about 5 minutes) whisk in to the wet ingredients.

– Make a well in the dry ingredients and pour in the wet. Whisk together just until combined.

– Scoop into greased muffin tins with a ¼ cup measure. Makes 18 muffins.

– Bake at 350 for 20 minutes, or until toothpick in center comes out clear.

Nutrition Information for 1 muffin:
Screen Shot 2015-06-28 at 4.14.59 PM

Vegan Blueberry Breakfast Muffins

Screen Shot 2015-02-02 at 12.39.29 PMHigh fiber, high protein blueberry muffins.

Ingredients:

2 T chia seeds
6 T water
1 cup All-Purpose Flour
1 Cup spelt flour
1/2 cup agave syrup (or honey for non-vegan)
3 teaspoons baking powder
1/2 teaspoon salt
1 C cashew or almond milk
6 tablespoons olive oil
1 teaspoon vanilla extract
3/4 cup blueberries

Directions:

Mix chia seeds and water and let stand for 10 minutes.
Preheat oven to 400.
Mix all other ingredients, minus blueberries.
Spray 12 muffin tins and fill 2/3 full with batter.
Top each with 1 T of blueberries.
Top off with remaining batter.

Bake at 400 for 19 mins.

High Protein Vegan Pumpkin Muffins

The protein in these muffins is more than doubled by using spelt flour instead of all-purpose flour. Replacing the eggs with chia seeds also makes these a great source of fiber. The recipe I modeled this from called for 3 cups of white sugar! I swapped that for 1/2 cup of dark brown sugar and 1/2 cup of honey.

Ingredients:Screen Shot 2014-11-09 at 4.04.52 PM

  • ¼ cup Chia seeds
  • ½ cup water
  • 2 cups spelt flour
  • 1 cup all-purpose flour
  • 1 tablespoon cinnamon
  • 2 teaspoons baking soda
  • 1 1/2 teaspoons salt
  • ½ C dark brown sugar
  • ½ C agave syrup (or clover honey for non-vegan)
  • 1 can (15 ounces) pumpkin puree
  • 1/2 cup olive oil
  • 1/2 cup orange juice

Directions:

In a small bowl, mix the chia seeds with the water as let sit for 10 minutes.

Place the rest of the ingredients in the bowl of a stand mixer. Add the soaked chia seeds.

Mix briefly until combined.

Fill each muffin tin about 2/3 full.

Bake at 350 for 25 minutes.