You may be sarcastically thinking, ‘Yay great, another cupcake recipe…hashtag genius! ‘ and I’ll admit, I wasn’t planning to post it because I really didn’t think the world needed another cupcake recipe. But then my friend dropped by and a freshly baked batch of vanilla & chia cupcakes was all I had on offer for snacks – she took one bite with a serious ‘YUM’, also noting how much her kids enjoyed them, and without a second breath asked me for the recipe.
Same situation happened with my mum. And more friends. And clients. And our new neighbour. So here it is. Perhaps the world does need another cupcake recipe – especially one that completely rocks.
They’re incredibly easy to make, full of flavour and high in nutrients such as protein, Omega 3’s and essential fats. It’s a 1 bowl recipe whipped in under 25 mins.
Makes 8 medium or 15 mini cupcakes
5 mins prep : 18 – 22 mins bake
- 1/2 Cup Plain Flour or Coconut Flour
- 2 Eggs
- 1 Tbs Chia seeds
- 1/2 Cup Water
- 1/3 Cup Honey or Rice Malt Syrup
- 1/2 Cup Coconut Oil (melted)
- 2 Tbs Pure Vanilla Extract
- 2 Tbs Milk (your choice)
- 1/2 tsp Baking Powder
- 1/4 tsp Sea Salt
Preheat your oven to 180C and line your muffin trays. I found using silicon muffin cases worked best.
Add your chia seeds to water and place them aside to mix and form a gel.
In a large bowl, add your flour, baking powder & salt and blend together.
Using the same bowl, make a well in the centre and add your eggs, sweetener, oil, milk, vanilla and chia seed gel. Mix well until all ingredients are combined.
Pour mixture into muffin cups leaving a little room for growth. Bake in the oven for approx. 18 – 22 mins or until golden brown. Allow to cool for 10 mins before serving.
Can be stored in an airtight container in the refrigerator for up to 1 week, or in the freezer for 1 month.
Hope you enjoy them as much as the rest of us do!!
Cheers to your good health! Tracie x