2 Reviews

I had read a recipe online for Pumpkin-Chia Seed Muffins, but didn't save it. When I went to find it again, I wasn't able to, but I found this recipe instead. I made these incorporating the few changes that I remembered from the original recipe: two tablespoons of chia seeds, all whole wheat flour, agave nectar, walnuts and a Granny Smith apple, cored, peeled and grated. They're good; I've made them twice now. The second time I used canola oil since I was low on olive oil. I thought it had a cleaner taste, but perhaps it is not as healthy as the olive oil. My muffins were done around 17 - 20 minutes.

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Phat & Sassy June 14, 2010

I had been wanting to try a chia seed muffin recipe so I'm glad I found this one. I made some modifications: I added 4 tbsp. of soaked chia seeds, used 3/4 cup of brown sugar instead of the maple syrup, and 3/4 cup applesauce for the oil. This made 6 muffins in my Texas-sized cups and took about 30 minutes. They came out nice and moist. Will certainly make this again--thanks for posting!

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Noor.Khalid June 24, 2013
Pumpkin-Chia Seed Muffins  adapted from Mom-A-Licious by Do