These were quick and easy to make, with a nutty layer of maple, tahini and almond butter in the centre of the muffin, topped with chia seeds. Chia seeds look a little like the humble little poppy seeds and are also mild in flavour. What makes chia seeds special is they pack such a punch of vitamins and minerals that they qualify as one of nature's famed superfoods. These black (or white variation) seeds are the highest known plant source of omega-3, containing eight times more omega-3 than salmon.
Chia seed and Tahini Muffins
- 1 packet of gluten-free sugar-free vanilla muffin mix
- 2 tablespoonds of tahini
- 2 tablespoons of almond butter (brazil nut or cashew butter works well too)
- 1 tablespoon of plain gluten-free flour
- 200 ml of almond milk
- 2 organic eggs
- 3 tablespoons of vegetable oil
- 4 tablespoons of authentic maple syrup
- 3 tablespoons of chia seeds
- Preheat the oven to 180 degrees and line a 12 hole muffin tin with brown paper cases or coat well with rice bran oil spray.
- Using an electric mixer, mix together the muffin mix, almond milk, eggs and vegetable oil for 3 minutes (or as instructed on your specific brand mix).
- In a separate small bowl, combine the tahini, almond butter, tablespoon of flour and maple syrup until combined.
- Fill each muffin hole with the muffin mixture until half full. Divide the tahini mixture to fill each muffin with the nutty filling. Top each muffin case up with the remaining mixture to cover the nut filling.
- Sprinkle with chia seeds and bake in the oven for 25 - 30 minutes, until risen and brown.
- Transfer to a wire rack to cool.
- Store in an airtight container for up to 4 days.