7 ratings

Chia Cornbread Muffins


For the fall season, try these chia cornbread muffins. They can be used as snacks or a side dish. 

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  • 1 Cup whole-wheat flour
  • 3/4 Cups cornmeal
  • 1 Tablespoon pure cane sugar (optional)
  • 1 Teaspoon baking soda
  • 3 Tablespoons chia seeds
  • 1 Cup almond milk, unsweetened or organic milk
  • 1/4 Cup coconut oil, melted
  • 1 large egg


Preheat oven to 425 degrees. Prepare the muffin pan with paper liners. Combine the flour, cornmeal, sugar, bakng soda, and chia seeds in a medium bowl. 

Mix together the almond milk, coconut oil, and egg in a small bowl. Stir the wet and dry mixtures until everything is combined. Spoon the batter into the muffin cups, filing until 2/3 full.

Bake for about 20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the muffins from the pan. Serve warm or allow to cool.