These moist chia seed muffins flavoured with vanilla and almond are easy to make and a delicious twist on poppy seed muffins. This recipe makes 24 muffins.
Delicious muffins! Since this is the 1st review I'm going to post my experience even though I used a couple different ingredients. To make them vegan I used EnerG eggs instead, used melted coconut oil instead of vegetable oil, and vanilla almond milk (reducing vanilla extract to 1 tsp and omitting the almond extract). These baked beautifully and they are moist and hearty. I suggest you use muffin liners, or grease and flour the nonstick pan, if you don't have cooking spray, since using olive oil made them stick badly in my first batch. The long bake time and 300F temperature worked perfectly. This made 16 normal size muffins for me. I will gladly make these again! - 30 Apr 2017 (Review from Allrecipes US | Canada)