Food & Drink Magazine

Cheeky Chia Dark Chocolate Muffins

By Clevermuffin @Clevermuffin

28 September 2014 by [email protected]

Cheeky chia dark chocolate muffins

I'm all about the hippy hipster healthy food at the moment. Here are three important things to know about chia seeds:

1. They're oh-so-healthy
They're made up of protein, fat and dietary fibre. Plus there's a heap of minerals including calcium, magnesium, iron, and phosphorous.

2. They're grown in Australia.
Aussie Aussie Aussie! Oi oi oi!

3. They can be used as an egg replacer.
I have not tried this. To be honest it kinda blows my mind. But Sarah Wilson suggests combining 1 tablespoon ground chia seeds with 3 tablespoons water for each egg you're replacing.

And, if you put them in this muffin with the dark chocolate and olive oil then technically* every single thing you're eating here is a health food. BUT it still tastes like a chocolate muffin! What? I'm a wizard? Oh, stop. Or you can refer to me as Aimee the Wizard moving forward. No biggie.

Cheeky chia dark chocolate muffins

*Disclaimer: I am technically not an expert in any way on what is actually a health food. I run a blog about muffins. Why are you taking advice from me? No, no, I lie, take advice from me. I have a spreadsheet and everything to work these things out. It's uber geeky but it works.

Promise x

Cheeky chia dark chocolate muffins


1 cup wholemeal flour
1 cup whole oats
1 teaspoon baking powder
1/2 teaspoon baking soda
2/3 cup 70% dark chocolate chips
1/2 cup chia seeds
1 large egg
1/3 cup brown sugar / coconut sugar
1/4 cup olive oil
1/2 cup low fat milk
1/2 cup natural fat-free yoghurt
1 ½ teaspoons vanilla extract


  1. Preheat oven to 180C. Use spray oil to prepare patty pans in a muffin tin.
  2. In a large bowl combine flour, baking powder, baking soda, chocolate chips and chia seeds, whisk well to combine.
  3. In a smaller bowl whisk together egg, brown sugar, olive oil, milk, yoghurt and vanilla extract until combined.
  4. Add wet ingredients to dry and fold in until just combined, don't over mix.
  5. Spoon the mixture into the prepared pan, filling each hole 3/4 full
  6. Bake for 15-20 minutes or until the tops are slightly browned and a knife or skewer comes out clean when you test it. Let cool for a couple minutes then turn out onto a cooling rack.

Makes: 12 muffins
Healthy: 232 calories per muffin. They're low in saturated fats and should have a low GI.
Storage: They freeze well, otherwise keep in an airtight container
Source: Herald Sun Newspaper

Back to Featured Articles on Logo Paperblog