How to Make Chia Seed Muffins

Make chia seed muffins for a healthy breakfast or snack.

Chia seeds may lead to substantial hair growth in Chia Pets, but these tiny morsels also contain high levels of nutrients. An ounce of chia seeds, approximately 2 1/2 tablespoons, has 42 percent of the daily value of dietary fiber, 18 percent of calcium, 9 percent of protein and 1 gram of saturated fats. Adding neutrally flavored chia seeds to breads increases bulk and nutritional density without adding any sugar. Foods prepared for gluten-free diets, such as muffins, include ground chia seeds and chia gel, which has properties similar to eggs.

Things You'll Need

• Chia seeds
• Blender or nut grinder
• Fine sifter
• Container with lid

Instructions

Chia Flour

1. Add 2 cups of chia seeds to a blender or nut grinder.

2. Grind the seeds for approximately one minute or until the seeds take on a coarse consistency. Do not overgrind, or the oils from the seeds will be released and turn the flour into a paste.

3. Sift the ground seeds through a fine sifter to remove any whole seeds from the flour.

4. Replace wheat flour in a muffin recipe with chia flour in the same proportions. For example, 1 cup of chia flour replaces 1 cup of wheat flour for gluten-free muffins.

5. Bake miniature, rather than regular or large, muffins to account for the density of the chia flour. Increase the cooking time by 1-2 minutes. Insert a toothpick into a muffin to test for doneness; the toothpick should come out clean.

Chia Gel

1. Grind 1/3 cup of chia seeds in a blender or nut grinder as if you were making chia flour. Add the ground chia seeds to a container with an airtight lid.

2. Pour 2 cups of warm water into the ground seeds. Place the lid securely on the container. Shake it vigorously for 15 seconds.

3. Allow the mixture to rest for 1 minute. Shake the container vigorously for another 15 seconds.

4. Add 1/4 cup of chia gel in place of 1 egg in muffin recipes for a low-fat and nutritious binding agent. Use immediately or store refrigerated for up to 2 weeks.

Whole Chia Seeds

1. Add up to 2 tablespoons of whole chia seeds to a muffin batter that will bake 24 regular-size muffins. Replace nuts or other seeds with chia seeds in a recipe calling for nuts or seeds so the muffins are not too dry; otherwise, add 1-2 tablespoons of water to the batter if it does become too dry.

2. Stir into the batter just before pouring into the muffin tins so the seeds will stay suspended rather than falling to the bottom.

3. Sprinkle 1/4 teaspoon of chia seeds on the top of each muffin before baking for a crunchy topping. Bake the muffins as called for in the recipe.

Tips & Warnings

• You should follow a ratio of 6:1 water-to-seeds for the chia gel if you want to increase or decrease the amount of gel you are making.

References

• Colorado State University Extension; Gluten-Free Baking; F. Watson, M. Stone and M. Bunning; Apr 09
• Self Nutrition Data: Nutrition Facts -- Seeds, Chia Seeds, Dried
• Bob's Red Mill: Chia Seed Muffins
• Chia Seeds Health Benefits: Blueberry Chia Muffins Recipe -- a Healthy After-School Snack
• Health Products Distributors: Basic Chia Gel

Resources

• Danica's Daily; Meyer Lemon Chia Seed Muffin Recipe; Mar 11