Back when I lived in New York, I frequented the local Le Pain Quotidien when I wanted a sweet snack and a coffee. One of my favorite Friday morning treats was their chia muffin; their baked goods are delicious and definitely healthier than most other bakeries’ around the block. I was reminiscing that chia muffin when I wanted something lightly sweetened yet healthy to go with my morning coffee a couple of weeks ago. I came up with a recipe for oat apple chia muffins that felt too good to be true so I had to test it out again. These are not only packed with oats, whole wheat flour, carrots, apples, walnuts and chia seeds, but also have an eggless option!
These oat apple chia muffins couldn’t be easier to make – the ingredient list is easy to find and includes no special or weird ingredients that would be difficult to get your hands on. Apples, carrots and raisins lend their natural sweetness so the muffins don’t incorporate much additional sugar; I used brown sugar but if you prefer using coconut sugar, that would work just as well. Yogurt forms the base for these light, fluffy muffins with a crunchy chia seed and walnut topping. If you prefer to include eggs in baked goods, there’s an option to swap in eggs as well – everyone’s happy.
My favorite way to enjoy these oat apple chia muffins is right out of the oven with a iced cappuccino. I’ve also been known to replicate the “right out of the oven” feeling by popping them in the oven for a few minutes before I serve them. The recipe is easy enough to mix and match in the sense that you can use almonds in place of walnuts, dried blueberries in place of raisins, replace the orange zest with lemon zest or even skip it altogether, etc. If you give this recipe a shot, I’d love to know what you think – leave a comment below or get in touch with me on Instagram @theindiaedition.
- 1 cup oat flour (i.e. quick cooking oats such as Quaker, Bagrry's blended to a powder)
- ½ cup whole wheat flour
- ¾ tsp baking powder
- ¾ tsp cinnamon
- 70g or ⅓ cup yogurt
- 50g or ¼ cup yogurt OR 1 egg
- 65g or ¼ cup + 1 tbsp brown sugar or coconut sugar
- 60ml or ¼ cup olive oil
- 1 tsp vanilla
- 50g or ⅓ cup + 1 tbsp chopped apple (approximately half an apple)
- 90g or ⅔ cup grated carrots (you can also replace carrot with almost ⅔ cup of chopped apple instead)
- Zest of one orange
- 50g or ⅓ cup walnuts
- 10g or ¼ cup raisins or dried berries
- 3-4 tbsp chia seeds
- Mix the oat flour, whole wheat flour, baking powder and cinnamon. Set aside.
- In a large bowl, beat the yogurt, egg if using, olive oil, brown sugar and vanilla for 2-3 until fluffy and combined. Add in the apple, carrots, and orange zest, mixing gently just to combine.
- Spoon in the dry flour mixture until combined. Add the walnuts and raisins in, reserving a few walnuts to top the muffins with just prior to baking.
- In a cupcake pan greased with olive oil or lined with cupcake liners, spoon the muffin batter in. Top each muffin with chia seeds and walnuts if desired.
- Bake at 175C for 25-30 mins until a toothpick or knife comes out clean.
- This recipe makes six muffins. Store the muffins in the refrigerator. If you prefer eating the muffins warm, heat them for 5 minutes in an oven at 180C before serving. Consume within 2-3 days.