Easy Blackcurrant Chia Muffins (Vegan)

These dark purple, moist and delicious muffins are a snap to make. They have that unique blackcurrant zing and aren't too sweet. Loaded with fibre and fruity flavour, they make the perfect guilt-free dessert or coffee/tea snack!
Blackcurrant Chia Muffin on Plate

Ingredients (for 6 medium-sized muffins): 

  • Wet:
    • 3 Tbsp Coconut Oil
    • 2 Tbsp Chia Seeds
    • 1 Tbsp Broken Flaxseed/Linseed
    • 3 Tbsp Sweetener (such as organic raw sugar or maple syrup)
    • 2 Tbsp Very warm water
    • 1/2 Organic Lemon, zest and juice (organic an absolute must here)
    • either 150ml Plant-based Milk | or | 50ml Greek Yoghurt + 125ml cool or room temp water
  • Dry:

Directions: 

Mix together the warm water and coconut oil in a small jug or medium-sized bowl and make sure coconut oil is totally liquid. Add chia and flaxseeds, stir well and leave to sit for 15 minutes.

Pre-heat oven to 200 degrees C. Meanwhile, in a larger bowl, combine all dry ingredients thoroughly.

Returning to the wet ingredients, add in sweetener, lemon zest and juice and your choice of 'dairy.' Mix wet ingredients very well.

Line muffin tray(s) — did we mention you might want to double the recipe?? — with paper or gently grease non-stick surface.

Pour and scrape wet ingredients into the bowl of dry ingredients. Working quickly yet gently now, fold the rapidly colouring mixture until combined, then add to the muffin tray one spoon at a time.

Bake at 200 degrees celsius for 15-20 minutes. If your oven is quite hot, you may want to turn it down to 190 or 180 after 5 minutes. Test the largest muffin to see if it's done. It should be just starting to brown on top and a fork, knife or skewer inserted should come out clean.

Notes: 

The mixture should be puffy and barely spoonable, so feel free to mix in more plant milk or water if you find the muffin batter won't fall by itself. Don't fill muffin cups quite all the way to the surface — they need some support to rise.

Want muffins with a full domed rise? Add an egg to the cooled wet ingredients and another 25g of either kind of flour to the dry. It will be a richer, yet slightly less moist muffin — and no longer vegan!

Goes great on its own or with some kind of fresh fruit.

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