Chia Muffins

  May 8, 2012  |    Blog

Who doesn’t love a tasty muffin? But let’s face it, if all of that sugar doesn’t zap your energy and cause a crash, all of the oil and fat will weigh you down and make you feel sluggish. Well not true for these muffins, folks!

This delicious Chia Muffins recipe will fill you with energy…And the incredible flavor is anything but just a bonus! Chia seeds are loaded with omega-3 fatty acids that decrease inflammation (and the damage that comes along with it) and help rejuvenate our bodies and give us that little extra energy that we all long for.

Chia Muffin Recipe


  • 1 Tbsp chia seeds, ground
  • 1 ½ cups whole-wheat or whole-grain flour
  • 2 tsp cinnamon
½ tsp nutmeg
  • 2 tsp baking soda
  • ½ tsp salt (or salt and pepper to taste)
  • 16-oz. can organic pumpkin (make sure there’s only pumpkin listed in the ingredients)
  • 2 egg whites
  • ¼ cup high-quality canola oil
  • ½ cup agave nectar
  • 1 tsp vanilla
  • ½ cup chopped walnuts

Preheat oven to 350 degrees. Mix dry ingredients together in a bowl. In another bowl, mix all wet ingredients. Fold wet ingredients and nuts into dry ingredients, stirring only until dry ingredients are moistened (don’t over-mix!) Spoon into paper-lined or greased (with canola oil) muffin tins. Bake for 25 to 30 minutes (or until a toothpick comes out clean from the middle of the muffin). Store completely cooled muffins in a sealable plastic bag in the freezer.

This recipe makes about a dozen muffins, at 150 calories each. There are 9 grams of fat (but the good kind), and only 1 gram of saturated fat.

Recipe adapted from

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