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
Tasty Tuesday: Chia Almond Muffins
Prep time: 
Cook time: 
Total time: 
Serves: 12
Chia Almond Muffins. Oh my, these muffins are delicious!
  • 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)
  1. Pre-heat the oven to 350 F.
  2. 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.
  3. 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.
  4. Pour into a greased or paper-lined muffin tray and bake for 45-50 minutes until the muffins become medium brown on the surface.
I usually use frozen raspberries, but fresh raspberries would work too. Also, you can replace raspberries with other berries as they all work in this recipe. As you can see in the photo, I used frozen blueberries the day I took photos of the muffins.

What is your child’s favourite muffin recipe?


Source of nutritional information: