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)
Recipe details
- 12 Muffins
- Prep time: 15 Minutes Cook time: 30 Minutes Total time: 45 min
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