Nourishing Spelt Muffins Naturally Sweetened with Dates

Rich, moist and deeply chocolatey, these Chocolate Chia & Hazelnut Muffins prove that wholesome baking can still feel indulgent.

Naturally sweetened with Medjool dates and coconut sugar, they’re packed with fibre, healthy fats and plant-based goodness.

Black chia seeds create a wonderfully tender crumb while hazelnuts add protein, healthy monounsaturated fats and a delicious nutty flavour that pairs beautifully with cacao. Made with spelt flour, these muffins are lighter than traditional wholemeal bakes and perfect for breakfast, lunchboxes or an afternoon snack.

Why You’ll Love This Recipe

• Perfect for healthy snacking
• Naturally sweetened with Medjool dates
• Rich in fibre
• Made with whole food ingredients
• Refined sugar-free
• Dairy free
• Freezable

Frequently Asked Questions

Can I substitute the spelt flour?

Yes. Use a quality gluten-free flour blend if you require a gluten-free version.

Can I use cacao powder instead of ground cacao nibs?

Absolutely. Raw cacao powder produces a slightly smoother texture.

Can I replace the hazelnuts?

Walnuts or almonds work well, although the flavour will change slightly.

Are these suitable for meal prep?

Yes. They freeze beautifully and thaw within an hour at room temperature.

Choc chip chia muffins

Recipe by Samantha Gowing

Rich, moist and deeply chocolatey, these Chocolate Chia & Hazelnut Muffins prove that wholesome baking can still feel indulgent. Naturally sweetened with Medjool dates and coconut sugar, they’re packed with fibre, healthy fats and plant-based goodness.

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Print Recipe

Ingredients

Units USM Scale 1/2x1x2x3x

1/4 cup black chia seeds soaked in 1/2 cup plant milk for 10 minutes 1/2 cup plant milk 1 1/2 cup spelt flour 1 1/2 teaspoons aluminium-free baking powder 1 cup hazelnuts, finely processed or 1 1/2 cups hazelnut meal 1 1/2 teaspoon vanilla powder 1/2 teaspoon cinnamon 1/2 cup coconut sugar 1/2 cup ground cacao nibs 1 1/2 cup Medjool dates, pitted and finely processed 1/2 cup coconut oil, melted, extra for greasing 1 cup plant milk 1–2 teaspoons coconut oil, melted for greasing

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Instructions

1. Preheat oven to 170 C.
2. Brush a 12 cup muffin tin with melted coconut oil.
3. Combine spelt flour, baking powder, vanilla powder, cinnamon, coconut sugar.
4. Then add cacao nibs in food processor and blitz for a few seconds.
5. Then add soaked chia seeds, dates, melted coconut oil and almond milk gradually until well combined.
6. Spoon mixture equally into a greased muffin tray or spoon into 12 individual paper patty pans.
7. Bake for approximately 30-40 minutes – until a skewer comes out clean after insertion.

Notes

Chef’s Tips

• Add a handful of dark chocolate chips for extra indulgence.
• Sprinkle chopped hazelnuts over the tops before baking.
• These muffins become even more moist the following day.
• Freeze individually for healthy snacks on demand.

Storage

Store in an airtight container for up to five days or freeze for up to three months.

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