This was inspired by a friend that posted her lemon chia seeds cupcakes. I wanted to make some treats for my toddlers, so I adapted from her recipe. But because we are pretty strict with their diet (esp junk, processed food, and sweets), I modified it to be a egg-free, sugar-free, butter-free, wholewheat recipe. The orange juice and honey gave the muffins its natural sugars, and the buttermilk keeps the muffin moist. We ate it for breakfast too! If you are new to Chia Seeds, click here to read about some of its benefits.
Ingredients (made about 12 mini muffins)
- 1 cup butter milk
- 1/4 cup honey
- 1/4 cup EVOO
- 1/2 tsp vanilla extract
- Zest of 1 large navel orange
- 1/2 cup of freshly squeezed orange juice
- 1 1/3 cups wholewheat flour ( I used 1 cups + 1/3 cup plain as I didn’t have enough)
- 2 tbsp Chia seeds
- 3/4 tsp baking powder
- 3/4 tsp baking soda
- 1/4 tsp salt
Add chia seeds to buttermilk.
Mix all the dry ingredients together (flour, salt, baking powder, baking soda)
In a large mixing bowl, add orange juice, zest, EVOO, vanilla extract, and honey.
Mix in 1/3 of flour mixture.
Then 1/3 of buttermilk mixture.
Alternate between flour and buttermilk.
Until all combined.
Fill mini cuppies to about 2/3 full with the batter.
Next step is totally optional! I wanted to make it a little more fun for my girls.
Scoop out about 1/4 cup of batter and add 3/4 tsp cocoa powder.
Place in piping bag.
I piped out smiley faces and spirals on top of the batter.
Baked them at 180C for about 15 mins or until a skewer comes out clean.
Let it cool completely before serving!