Seems too good to be true right? Healthy blueberry oat chia MUFFINS that are vegan, gluten-free, no sugar added and still taste good?? Also, they are easy to make them with organic ingredients!

I didn’t think it would be more possible to become more hungry but breastfeeding has taken my appetite over the edge, so I’m trying to feed myself with the most nourishing food possible. I have been majorly craving a healthy blueberry muffin (I’m obsessed with blueberries and oatmeal), similar to the muffins in the relaxation room at the Rancho Valencia Spa in Rancho Sante Fe. We didn’t get our act together (both time and financials) to take a real babymoon but we did manage to escape for a little afternoon retreat at our favorite local spa some weeks ago.

Picture of the beautiful Rancho Valencia Spa in Rancho Sante Fe near San Diego. We had a mini “babymoon” afternoon here getting massages and I loved their blueberry muffin and snacks in the relaxation room

I loved their blueberry chia muffins and have been researching how to make them on my own. I believe Rancho Valencia Spa’s muffins at coconut in them – but my husband isn’t a fan of too much coconut, so I planned to cut that out. I’m also very new to baking: I don’t know the basics so I’ve been trying to find recipes with appropriate proportions of ingredients to use as my base. I knew I needed a recipe with chias (I love chia seeds!) and preferrably I wanted a base recipe that sweetens like I prefer to do with either dates, maple syrup or banana. After much research I came across this yummy looking banana walnut chia muffin recipe from Heather at YumUniverse.com to serve as my proportional inspiration. All of Heather Crosby’s recipes look so yummy – I can’t wait to try them! Check them out!

First try and my muffin bites tasted awesome! They are even husband approved! Keep in mind I really don’t like things to taste too sweet, so you may want to increase your usage of dates and bananas. I love this recipe and make these once a week – so easy because I already always have these ingredients on hand.

I try to multi-task and squeeze in a bit of me time where I can, so I loved to wear First Aid Beauty’s nourishing oatmeal mask while I bake these. (See more on First Aid Beauty reviews)

Delicious Gluten Free, No Sugar Added and Vegan Chia Oatmeal Blueberry Muffin Bites Recipe

Organic Chia Oat Blueberry Muffin Ingredients

• 1/4 cup organic chia seeds (soak for 10 min+ in the water)
• 7 large pitted organic medjool dates, chopped
• 1/2 of organic banana (not too ripe), chopped or mashed
• organic wild blueberries (I use Whole Foods organic wild frozen blueberries, I let them thaw a bit and drain them before use)
• Zest of 1/2 of an organic lemon
• Squeeze of organic lemon juice
• 1 1/2 cup of filtered water (for chia soaking)
• 1/4 cup melted organic coconut oil
• 1 tsp+ organic vanilla extract
• 1 cup organic almond meal
• 1/3 cup organic gluten free oat flour (or you can make your own from organic gluten free oats)
• 1/3 cup organic gluten free rolled oats
• Dash of salt (I use about 1/2 tsp of Himalayan salt)
• 1 tsp baking soda
• 1 tsp baking powder

How the delicious batter looks for my organic (gluten-free, no sugar added and vegan) chia oat blueberry muffin bites.

Chia Oat Blueberry Muffin Steps

• Set your oven to Bake at 350 degrees ferenheight
• Combine the soaked chia/water with the lemon zest, lemon juice, melted coconut oil, banana, vanilla and dates into a mini food processor and pulse to form a paste. It’s totally fine if your date pieces don’t become too tiny – I like to get a good bite of date!
• If you have a sifter or fine mesh colander on hand, sift the almond meal, oat flour, salt, baking soda and powder into a mixing bowl. Add in the oats
• Stir your chia date paste into your flour mixture then add in your organic blueberries.
• Taste your delicious batter! The lemon zest really does wonders to make it seem more sweet. I love cooking and baking with lemon zest.
• Line a mini muffin pan with with mini baking cups (we like things in mini sizes here).
• Bake for about 25 minutes (your oven may be better than mine – consider checking at the 20 minute mark to see if they are baked enough for you). Enjoy! This recipe makes about 38 mini muffins (depending on how much of the batter you eat 🙂 )