Healthy Chia Seed Cupcakes: A Guilt-Free Indulgence
45 minutes
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About Healthy Chia Seed Cupcakes: A Guilt-Free Indulgence
Craving a cupcake that's both decadent and healthy? These Healthy Chia Seed Cupcakes deliver a delightful balance of wholesome ingredients and irresistible flavor, perfect for satisfying your sweet tooth guilt-free.Nutrient-rich chia seeds lend a subtle earthiness and satisfying texture, complemented by the perfect crumb from a blend of whole wheat and all-purpose flour. Moist and heart-healthy thanks to olive oil, these cupcakes are subtly sweetened with coconut sugar and a warm touch of cinnamon.Enjoy these wholesome treats as a nutritious snack or a delightful dessert—they're the perfect anytime indulgence!
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Dry Ingredients
- 1/2 cup All-Purpose Flour
- 1/2 cup Whole Wheat Flour whole
- 1 tbsp Cocoa Powder
- 1 tsp Baking Powder
- 1 tsp Baking Soda
- 1 tsp Salt
- 1 tsp Cinnamon ground
Wet Ingredients
- 1/3 cup Olive Oil
- 1/2 cup Coconut Sugar
- 1/4 cup Milk condensed
- 1/2 cup Milk
- 1 tbsp Vinegar
- 1 tsp Vanilla Extract
Mix-Ins
- 1/3 cup Chia Seeds
- 1/2 cup Chocolate Chips
Instructions
- Preheat oven to 350°F (175°C). Line a muffin tin with paper liners.
- In a large bowl, whisk together the all-purpose flour, whole wheat flour, cocoa powder, baking powder, baking soda, salt, and cinnamon.
- In a separate bowl, combine the olive oil, coconut sugar, condensed milk, milk, vinegar, and vanilla extract.
- Pour the wet ingredients into the dry ingredients and gently fold until just combined. Be careful not to overmix.
- Fold in the chia seeds and chocolate chips.
- Divide the batter evenly among the prepared muffin liners, filling each about two-thirds full.
- Bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean.
- Let the cupcakes cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.
Recipe Notes
Good To Know
- For extra crunch and visual appeal, sprinkle additional chia seeds or a mix of pumpkin and sunflower seeds on top of the cupcakes just before baking.
- If you prefer a dairy-free version, swap the condensed milk with a plant-based alternative like coconut condensed milk, and check that your coconut sugar is fully vegan.
- Enhance the earthy flavor by folding finely grated orange or lemon zest into the batter—this pairs especially well with the nuttiness of chia and the caramel notes of coconut sugar.
Expert Tips
- Don’t overmix the batter. Overmixing can lead to tough cupcakes. Mix until just combined.
- Fill cupcake liners only two-thirds full to allow for rising.
- Test for doneness by inserting a toothpick into the center of a cupcake. If it comes out clean, they are ready.
Storage Instructions
- Store cooled cupcakes in an airtight container at room temperature for up to 2 days, or freeze individually wrapped cupcakes for a quick, grab-and-go snack that thaws beautifully.
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Recipe Nutrition
Calories: 105kcalCarbohydrates: 20gProtein: 2gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gCholesterol: 1mgSodium: 228mgSugar: 11g
Ananya Khera
Articles: 12
3 Comments
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This looks fantastic! Appreciate the share.
This is so tempting! Can’t wait to cook it.
This is delightful! Thanks for the recipe.