These gluten-free Vegan Almond Flour Chia Seed Muffins are light and fluffy and tender, with the delicious crunch of chia seeds. Perfect food for breakfast or a snack. A soy-free recipe.
There are some breakfast food trends I simply cannot wrap my head around. Granola popsicles, anybody? Smoothie bowl?
I would rather put that granola back in a bowl and the smoothie in a popsicle — or a glass.
But baking with nut flours? Now that’s a trend I can run with, because it gives me such great things to eat as these vegan Almond Flour Chia Seed Muffins.
I honestly can’t think of a better way to start the day, but these muffins would also work as an anytime treat. They are moist, full of nutty flavor, and have the divine and healthful crunch of chia seeds.
Cracking the recipe for the perfect Almond Flour Chia Seed Muffins took a little work, but these delicious little nuggets were well worth the trouble.
I’ve baked on and off with almond flour, but of late I’ve been trying to incorporate this healthy and delicious ingredient in more of my baked recipes, like the Best Vegan Chocolate Chip Cookies I posted not long ago. I love the taste of almond flour — it’s almost buttery without the butter, and it really is quite perfect in baked goods.
I wanted to make this muffin almost entirely with almond flour, but cooking with any gluten-free flour presents a basic conundrum, because without gluten, it’s almost impossible to get the baked good to hold a shape. I didn’t want to use a gum, but after a couple of trial runs during which the muffins caved in after baking, I got over that hurdle by using a small amount of starch in combination with oat flour (use oat flour labeled gluten-free if you have Celiac Disease or are trying to avoid all gluten), and then using chia seeds, which absorb liquid and help build and maintain structure.
I really love the chia seeds in here– besides adding a welcome crunch, they are nutritious as anything and a perfect food to start the day. There’s very little sugar in here, and the muffins are lightly sweet without the almost cupcake-y, gummy sweetness you sometimes find in store-bought vegan muffins.
I’ll leave you with the recipe now. Hope you guys have a fabulous weekend.
Whisk together all the dry ingredients in a bowl.
In a larger bowl, mix the wet ingredients using a whisk, and then add the dry ingredients in two batches, incorporating thoroughly each time. The batter will be a little more liquid than a typical muffin batter, but that's okay.
Let the batter stand 15 minutes while you preheat the oven to 350 degrees.
Line a 12-cup muffin pan with cupcake liners. Divide the batter equally among all cups.
Bake in the preheated oven for 35 minutes or until a toothpick in the center of a muffin comes out clean.
Unmold the muffins after they cool. These muffins are tender, so handle them carefully.