Oh great, another muffin recipe! I know I know… but stay with me on this one!

This gluten free, dairy free, crap free recipe is not like those other muffins you usually make in an attempt to build healthier snacks into your diet! Jam packed with Omega 3 fats, protein, antioxidants, and fiber, these muffins are the ultimate solution to your healthy snacking dilemma!

Extremely delicious and easy to make, I just love this recipe! Don’t take my word for it, try them yourself!

Using oat flour is a great alternative to regular, highly processed wheat flour, especially if you are sensitive. If you buy gluten free oats then you are guaranteeing your muffins to be just that- gluten free. Oats are a great source of protein and fiber which will help you feel full longer! Simply place the required amount of oats in a blender and blend into a fine flour like consistency. Voila you have oat flour!

Chia seeds.

Where to start!? These amazing little powerhouses are full of all kinds of amazing healthy vitamins and minerals. Chia is high in the much-needed Omega 3 fatty acids that we so rarely get in our daily diets. They are also rich in Phosphorus, Calcium, Magnesium, and Vitamins A, B, & E just to name a few. These seeds are loaded with nutrition and are a must add to your pantry! It’s no wonder the Aztecs of ancient Mexico used to use these seeds as currency!


I love making a batch before heading on a trip or out to a soccer game. They are a great quick to eat snack when you need some good nutrition on the run and don’t want to cave in to that coffee shop carrot cake!

This recipe makes 12 muffins that can be easily frozen to enjoy later.


1 1/2 cups gluten-free oat flour (make your own by blending the oats)
1 cup chia seeds
3 tsp baking powder
½  tsp sea salt
1 tsp cinnamon
¼ cup honey or maple syrup
1  cup non-dairy milk (coconut and almond work great)
2 tsp vanilla extract
2 ripe bananas, mashed
1 cup frozen berries (raspberries, strawberries, blueberries)

What to do:

  1. Preheat oven to 300 ° F. Lightly grease a muffin pan with coconut oil.
  2. In a large bowl, combine the oat flour, chia seeds, baking powder, salt and cinnamon. Stir well to combine.
  3. In a medium bowl, combine the honey, milk, vanilla, and mashed banana. Stir to combine.
  4. Mix the wet ingredients into the dry and fold in the frozen berries until well combined. It will be runny but that’s OK.
  5. Let sit for 5 minutes at room temperature to thicken.
  6. Spoon evenly into the prepared pan.
  7. Bake for 23-25 minutes, until a toothpick comes out clean.
  8. Cool in pan for 10 minutes then invert onto a cooling rack. Cool completely before transferring to an airtight container.



Love & Chia Power,


P.S. In any baking recipe you can substitute chia seeds for eggs! 1 Tbsp of chia seeds or ground flax seeds mixed with 3 Tbsp of water is equal to one egg. Let the mixture sit for 5 minutes to thicken and add it to your recipe. A great trick if you are going vegan or forgot to buy eggs this week:)

P.S.S. I would love to hear your thoughts and comments on this topic. Come on over and join my amazing community of like-minded, health-conscious women on Facebook by clicking here: