Introduction
These muffins are a perfect balance of bright citrus and sweet berry flavor, packed with plant-based protein and fiber. You’ll love how the hempseed and chia seeds add a nutritional boost without compromising on taste. They make a satisfying breakfast or snack that fuels you through the day.
Prep & Cook Time
Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 6 muffins
Ingredients
- 2 tablespoons ground chia seeds or chia seeds ((divided))
- 5 tablespoons dairy-free butter
- ½ cup coconut sugar
- ½ cup plus 2 tablespoons dairy-free milk
- 1 tablespoon lemon juice
- 1½ cups whole wheat flour
- 1½ teaspoons baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ¼ cup raw shelled hempseed
- ½ cup strawberries ((chopped))
Instructions
- Preheat your oven to 375°F (190°C) and prepare a 6-cup muffin tin with liners or a light greasing.
- In a small bowl, mix 1 tablespoon of the ground chia seeds with 3 tablespoons of the dairy-free milk. Set aside for 5 minutes to form a thick “chia egg.”
- In a medium mixing bowl, cream together the dairy-free butter and coconut sugar until smooth.
- Add the chia egg mixture, the remaining dairy-free milk, and the lemon juice to the butter-sugar mixture. Stir until fully combined.
- In a separate large bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and the remaining 1 tablespoon of ground chia seeds.
- Fold in the raw shelled hempseed and chopped strawberries.
- Divide the batter evenly among the 6 muffin cups.
- Bake for 23-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the tin for 10 minutes before transferring them to a wire rack to cool completely.
Variations
- Make Mini Muffins: Bake as mini muffins for about 15-18 minutes for a perfect kid-friendly or party snack.
- Add a Crunchy Topping: Sprinkle the tops with a little extra coconut sugar or hempseed before baking for a delightful texture contrast.
- Create a Glaze: After cooling, drizzle the muffins with a simple glaze made from powdered sugar and lemon juice for a sweeter finish.
Tips for Success
- Ensure your dairy-free butter is softened to room temperature for easy creaming with the sugar.
- Gently fold in the strawberries at the end to avoid crushing them and turning the batter pink.
- Use an ice cream scoop for evenly portioning the batter into the muffin cups.
Storage & Reheating
Store cooled muffins in an airtight container at room temperature for up to 2 days, or in the refrigerator for up to 5 days. For longer storage, freeze for up to 3 months. Reheat in a toaster oven or microwave for 10-20 seconds until warm.
FAQ
Can I use regular butter and milk?
Yes, you can substitute equal amounts of regular butter and cow’s milk if you don’t require a dairy-free recipe.
Can I use another type of flour?
The recipe is developed for whole wheat flour. You can try a 1:1 gluten-free all-purpose blend, but results may vary slightly.
My chia egg seems too thin. What should I do?
Allow it to sit a few minutes longer. It should thicken to a gel-like consistency. If it’s still runny, you can add a tiny bit more ground chia.
Can I use frozen strawberries?
Yes, but use them frozen and chop them while still firm. Toss them in a tablespoon of the measured flour to help prevent sinking and excess moisture.
Why are my muffins dense?
This is likely due to overmixing the batter or measuring the flour incorrectly. Spoon the flour into the measuring cup and level it off for an accurate measure.
Can I make this recipe into a loaf?
Yes, you can bake it in a greased loaf pan. The baking time will be longer, likely 45-55 minutes. Check for doneness with a toothpick.