Mini Whole Wheat Chia Seed Chocolate Chip Muffins


We were invited to a play date with a lovely family from my twin’s kindergarten class. I was trying to figure out what we could bring along for it, and mini muffins popped in my head. We have not been doing a lot of muffins around here lately – they seem to have lost favor amongst the little people in the house. But I assumed if I jammed them with chocolate – and some healthy ingredients – make cute little mini ones, I could win the hearts and minds of the kids. Total win! They were devoured by kids and adults alike and were a big hit at the play date (from what I was told- I made my sweet husband go so I could have a mommy play date with girlfriends in the city).

mini chocolate chip muffins

One bowl, super fast and can of course be made with a standard muffin pan, just bake 5-10 minutes longer.

Mini Whole Wheat Chia Seed Chocolate Chip Muffins


  • 1 cup whole wheat pastry flour
  • 1 cup sprouted wheat flour (you can use 2 cups of whatever flour you have! This is what I used and it turned out great, but regular whole wheat flour is perfect here also - 2 cups of all whole wheat would make them too dense so if you don't have whole wheat pastry, use 1 cup all purpose, 1 cup whole wheat)
  • 2 1/2 teaspoons baking powder
  • 2/3 cup sugar (white or brown - I used brown)
  • 1/4 chia seeds
  • 1/4 teaspoon salt
  • 1 egg
  • 1 cup unsweetened almond milk (or regular milk)
  • 5 Tablespoons grapeseed oil (or canola or vegetable)
  • 1 teaspoon vanilla extract
  • 2/3 cup chocolate chips or chunks (plus few extra for the top)


  1. Oven to 350.
  2. Whisk together flour, baking powder, sugar, chia seeds and salt. Make a well in the middle and add egg, milk, oil, and vanilla. Stir until just combined - don't want to over mix.
  3. Spoon into lined or sprayed with Pam mini muffin pan about 3/4 way up. Place one chocolate chunk/chip on the top of each muffin. Bake 15 minutes. If using standard muffin pan check them at 20 minutes and every few minutes after.

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