Chia Chai Muffins (V, RSF)

This recipe is a result of one of my completely random ideas. I was thinking of how to incorporate more chia seeds into my diet because of the Omega-3s they contain. I already sometimes add them on top of my oatmeal but I was wanting something new to add them to. Somehow the idea for muffins stuck and then I had to figure out what other flavor I wanted to add to the muffins… blueberry?… Chocolate Chip?…. Banana?… What about Chai tea?!

I have always been a tea fan rather than a coffee drinker and lately you can say I’ve become a little obsessed with herbal teas, my cupboard is currently stocked with Chai tea, spearmint tea, Rooibos tea, black tea, green tea, detox tea, earl grey, and other random ones stuffed in the back.

Chai tea is most definitely one of my favorites. I love the robust spicy flavor, it’s perfect for dipping cookies, scones and other baked goods in, OR using as a flavor inspiration.

These Chia Chai muffins are;


Refined Sugar free



Perfectly sweetened


Taste like a sip of Chai Tea

I’m excited to hear what you think about this recipe!

If you try this recipe, don’t forget to let me know what you think! Leave a comment below,  on Facebook, or snap a pic of your results and tag #healthconsciouskitchen on Instagram.

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2 1/2 Cups Unbleached all purpose flour

1 Teaspoon Baking soda

1 Tablespoon Baking Powder

1/2 Teaspoon Pink Himalayan salt (or sub Sea salt)

1 Teaspoon ground Cinnamon

1/4 Teaspoon ground Cloves

3/4 Cup Coconut Palm Sugar

2 Tablespoons Chia seeds

1/4 Cup Coconut oil, melted

1/4 Cup Unsweetened Applesauce

8 oz Chai Tea (1 chai tea bag brewed in 8oz water)

1/2 Cup Coconut milk (unsweetened & unflavored)


Preheat oven to 400°F

Lightly grease a large 12-cup muffin pan or use parchment muffin liners, set aside.

In a large mixing bowl, combine flour, baking soda, baking powder, salt, cinnamon, cloves, coconut sugar, and chia seeds.

Pour remaining ingredients (coconut oil, applesauce, Chai tea, and coconut milk) into flour mixture. Gently fold wet ingredients into flour mixture until JUST combined, being careful not to over mix.

Divide batter between prepared 12-cup large muffin pan.

Bake at 400°F for 5 minutes

Reduce heat to 350°F and cook an additional 8-12 minutes or until toothpick comes out clean when poked into center of muffin.

After removing from oven, let cool on a wire cooling rack 5 minutes before removing muffins from pan.

Yield: 12 Large muffins

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2 Comments Add yours

  1. Brittany says:

    I want ALLLL the muffins!

    Liked by 1 person

  2. Love this muffin recipe!!

    Liked by 1 person

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