Muffins made with Navitas Organics Chia Seeds, dried fruit and chopped nuts on a cooling rack

Chia Morning Glory Muffins Recipe

These hearty muffins are packed with grated carrots, chopped pecans and dried cranberries, making them full of texture while still being light and fluffy. Plus, thanks to the fiber-rich chia seeds, these muffins make the perfect healthy grab-and-go breakfast!

INGREDIENTS

2 cups white whole wheat flour

2 tsp. cinnamon

1½ tsp. ground ginger

2 tsp. baking powder

1 tsp. sea salt

1 egg

1 cup plant-based milk of choice

½ cup pure maple syrup

½ cup melted coconut oil

1 large orange, zested

1 tsp. vanilla extract

1 cup grated carrot

½ cup dried cranberries

½ cup pecans, chopped

¼ cup Navitas Organics Chia Seeds

DIRECTIONS

Preheat oven to 350°F. Line or grease a muffin tin and set aside.

In a medium bowl, stir together flour, cinnamon, ginger, baking powder and salt. In a large bowl, whisk together the egg, milk, maple syrup, coconut oil, orange zest and vanilla extract.

Pour the dry ingredients into the wet and stir to combine. Add grated carrot, cranberries, chopped pecans and chia seeds, and stir until fully incorporated.

Bake until set and slightly browned on top, 20-25 minutes.

Let cool and enjoy!

Makes 12 muffins

 

Submitted by Team Navitas

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Image of Chia Morning Glory Muffins Recipe

Servings

12 muffins

These hearty muffins are packed with grated carrots, chopped pecans and dried cranberries, making them full of texture while still being light and fluffy. Plus, thanks to the fiber-rich chia seeds, these muffins make the perfect healthy grab-and-go breakfast!

Ingredients

  • 2 cups white whole wheat flour
  • 2 tsp. cinnamon
  • 1½ tsp. ground ginger
  • 2 tsp. baking powder
  • 1 tsp. sea salt
  • 1 egg
  • 1 cup plant-based milk of choice
  • ½ cup pure maple syrup
  • ½ cup melted coconut oil
  • 1 large orange, zested
  • 1 tsp. vanilla extract
  • 1 cup grated carrot
  • ½ cup dried cranberries
  • ½ cup pecans, chopped

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Directions

  1. Preheat oven to 350°F. Line or grease a muffin tin and set aside.
  2. In a medium bowl, stir together flour, cinnamon, ginger, baking powder and salt. In a large bowl, whisk together the egg, milk, maple syrup, coconut oil, orange zest and vanilla extract.
  3. Pour the dry ingredients into the wet and stir to combine. Add grated carrot, cranberries, chopped pecans and chia seeds, and stir until fully incorporated.
  4. Bake until set and slightly browned on top, 20-25 minutes.
  5. Let cool and enjoy!