Chia seed chocolate muffins (gluten-free)

These soft gluten-free chia seed chocolate muffins have a delecteable cripsy top. I made these chocolate muffins with oat flour and chia seeds. These make a healthy breakfast which are even more healthy than my bran buttermilk muffins. Oat flour is a gluten-free, whole-grain option for those who have gluten-intolerance. You can now find oat flour more frequently in grocery stores than back in the day. You can also make oat flour from scratch, so you can also check out this tutorial from Masterclass. Other options include rice flour, coconut flour, millet flour, and almond flour.

These chia seed chocolate muffins are not very rich but still moist, dense and tasty. As previously mentioned, they have cripsy edges and a slightly grainy texture due to the chia seeds and oat flour. I highly recommend this breakfast for those who are looking for healthier breakfast options. This would go great with my peppermint hot cocoa. I mixed the chia seeds with oat flour and the remaining baking ingredients. Chia seeds are a really popular ingredient going on right now becuase it is packed with tons of nutrients and is low in fat. I love using chia seeds to make chia puddings. If you want another chia seed-based recipe, have a look at my newest book, Cozy Delights and look out for my blackberry chia pudding.

Chia seed chocolate muffins (gluten-free)

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Servings: 12 Prep Time: 10 Minutes Cooking Time: 30 Minutes 30 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

2 cups oat flour

2 teaspoons baking powder

1 teaspoon ground nutmeg

1/2 cup unsweetened cocoa powder

Pinch of table salt

1 cup granulated sugar

1/4 cup chia seeds

1/2 cup almond milk, at room temperature

2 large eggs, at room temperature

1/2 cup melted unsalted butter, cooled

Instructions

1. Preheat your oven to 350°F/175°C.
2. Whisk the dry ingredients: the oat flour, baking powder, nutmeg, cocoa powder, salt, sugar and chia seeds.
3. In another mixing bowl, combine the eggs, milk and melted butter.
4. Combine the two mixing bowl ingredients with a large spoon or ladle.
5. Pour this batter 2/3 way into a greased 12-hole muffin baking tray or line it with cupcake liners.
6.  Bake in the preheated oven for 30  minutes and  let it cool for about 15 minutes before serving.
7. You can use a toothpick to check if it is ready: if the toothpick comes out with dry crumbs, the muffins are ready. If it is wet and streaky, put it back in for another 5 minutes.

Notes

Store leftovers in an airtight container for up to 4 days.