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  • Writer's pictureLaverne Banderk

Whole Wheat Chocolate Chia Seed Muffins

If you love all things chocolatey, but not too sweet and a bit healthy, then these Whole Wheat Chocolate Chia Seed Muffins are for you! They are a perfect addition to breakfast or a healthy mid-day snack topped with a dollop of peanut butter (for my fellow chocolate and peanut butter lovers!). They taste like a chocolate cupcake, but without the refined sugars and unhealthy oils, and are much healthier made with cacao powder for added fibre, protein, magnesium, potassium, and iron, and chia seeds loaded with even more fibre and protein, as well as omega-3 fatty acids, calcium, manganese, magnesium, phosphorous, and smaller amounts of zinc, potassium, and some B vitamins.

Ready in less than 30 minutes, you can be enjoying these muffins in no time when a chocolate craving hits. Or better yet, to be prepared, make them before your craving hits (they store well in the fridge and freezer!). Enjoy, let me know how they turn out if you make them, and remember to tag me on instagram @lavernebanderk_nutrition .


1 3/4 cups whole wheat flour

1/4 tsp baking soda

2 tsp baking powder

1/2 cup coconut sugar

1/2 cup cacao powder

2 tbsp chia seeds

1 cup milk of choice

1/2 cup liquid coconut oil

2 eggs

1/2 tsp vanilla extract

1/4 cup dark chocolate chips


Preheat oven to 350F, and lightly grease a muffin pan.

Mix all of the dry ingredients together in a large bowl until well blended.

Add all of the wet ingredients to another bowl and whisk well.

Stir the wet ingredients into the dry ingredients until well combined, but try not to overmix, a few lumps are okay. Stir in the chocolate chips.

Divide the batter among 12 muffin cups. Bake for about 18 to 20 minutes, or until a toothpick inserted into the middle comes out clean.

Let cool, remove from the pan, and enjoy! Muffins can be stored at room temperature for a few days, in the fridge for up to one week, and in the freezer for 2 months.

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