We love eating muffins around here. And what is there not to like? They are a portable snack that tastes great. So I try to come up with various muffins recipes. Here are two other muffin recipes from the blog: zucchini muffins and almond corn meal muffins.
These chia almond muffins turned out very well. My husband had a hard time restraining himself from eating them all. My daughter eats any muffins I make (including these ones), but in very small amounts. My son usually does not like raspberries by themselves, but he loved these muffins. In conclusion, these muffins made us happy. I tried many versions of these chia almond muffins using different fruits (blueberries, strawberries, or mixture of berries) and they tasted great each time.
Edited to add: I make this muffins often as they are some of our favourites. One day I doubled the recipe and made a big cake (in a 8X11 inch greased oven-proof glass dish) and 6 muffins. I baked the cake and the muffins at 350 F until they become moderately brown on the surface and a toothpick came out clean. Please remember that he muffins bake quicker than the cake, so you have to check them after 20-30 minutes. If they are done, take them out and leave the cake in the oven until it’s ready.
This muffins are rich in:
- Biotin, vitamin E, manganese, and copper from almond flour
- Healthy fats, proteins, fiber, manganese, phosphorus, and calcium from chia seeds
- Trace minerals from sea salt
- Manganese, fiber, and calcium from cinnamon
- Proteins and healthy fats from the egg
- Manganese and zinc from maple syrup
- Vitamin C, manganese, fiber, and copper from raspberries
- 2 cups almond flour
- ¼ cup chia seeds
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 1 egg
- ⅔ cup maple syrup
- 1 tablespoon vanilla
- 25 ml mineral water
- 1 tablespoon baking powder
- 1 cup raspberries (* see note)
- Pre-heat the oven to 350 F.
- Beat the egg. Add maple syrup and vanilla. Add ¼ cup (not ½ cup) chia seeds and let them soak for 15 minutes in the egg, maple syrup, and vanilla mixture, stirring once in a while.
- In another bowl mix almond flour, ¼ cup (not ½ cup) chia seeds, salt, cinnamon, baking powder. Pour the egg mixture into this bowl and mix well. Add mineral water. Then fold in the raspberries gently.
- Pour into a greased or paper-lined muffin tray and bake for 45-50 minutes until the muffins become medium brown on the surface.
What is your child’s favourite muffin recipe?
Source of nutritional information: