Wednesday, September 16, 2015

Chia Berry Mug Muffin

This incredible vegan and gluten mug muffin is made with chia seeds and is a variation of my 3 minute blueberry mug muffin that I originally made with a regular egg. My friend Vicki doesn't eat eggs, so I tried to make a fast 3 minute mug muffin that she ( and all my vegan readers)  could enjoy.

You know what? I like the vegan version just as much better. Chia seeds really do work as a replacement for eggs in this recipe, and I was really pleased with the results. Mug muffins taste much much better than they look.. don't let the looks fool you..

I make this muffin every day for breakfast. It's oozing warm strawberries and blueberries. I can't wait to eat it each day. The Chia seeds are a powerhouse of nutrients. They are a really good vegan source of Omega 3, calcium, protein and B vitamins. For additional nutritional information about chia seeds see : Chia seeds 

It is very quick and easy to make, tastes fabulous, and is only 3 Points Plus on Weight Watchers ( Yay!!) I don't like to use the microwave, but only 3 minutes??? I will experiment with baking it in the oven and let you know...

I usually make a green juice ( romaine lettuce, cucumber, celery, kale or collard , carrots)  when I first wake and then look forward to my tasty filling muffin about 1/2 hour later.  The muffin is quite filling because it is made with coconut flour which is very high in fiber. Trust me, this muffin will hold you.

Author: Judee Algazi at Gluten Free A-Z Blog
Prep Time: 2 minutes
Cook Time: 3.5 minutes
Serving size: 1 large individual muffin
Material Needed: a low round mug
Weight Watchers: 3 Points Plus

1 Tablespoon of chia seeds ( black or white)
3 Tablespoons of unsweetened almond or coconut milk
1/2 med sized banana, mashed well with fork
1 heaping Tablespoon of coconut flour
2 strawberries chopped in pieces
8 blueberries

Mix chia seeds and almond milk in the mug. Allow to sit for a few minutes or don't if you are in a hurry. Add mashed banana and mix and then add the coconut flour and mix well with a spoon. Add the berries and microwave for 3.5 minutes ( depending on your microwave- if yours is very powerful try 3 minutes) . Turn the mug over and it should slide right out. It will be very hot, so allow to cool a little before eating.

Mixture of chia, almond milk , and mashed banana
Mixture with coconut flour and added fruit
This is the bottom of the muffin; the fruit seems to go to the top
Tastes so much better than it looks!
Top  of mug muffin oozing blueberries and strawberries

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photo of womanFood is my passion. I am gluten intolerant, busy. and strive for a healthy balanced lifestyle. It has taken me many years to develop and discover easy healthy recipes that meet gluten free, vegetarian and real food standards. On my blog I share my journey, my struggles, my discoveries, and my new recipes. I hope you find ideas, resources, and recipes that will be helpful to you. Come Back soon.

Author: Judee Algazi

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  1. Hi! I found your site from the Plant-Based Potluck Party Link Up! I am obsessed lately with mug cakes and this one looks great. I'll have to try it soon!

    1. Mary Ellen,
      I know what you mean. I love mug cakes too. They are so fast, easy, and you can make them nutritiously. Thanks for stopping by

  2. visiting from the plant based potluck. this looks delicious and such a cool way of cooking my kids would love it It looks so very tasty
    come see us at

    1. Angie,
      I find a lot of great recipes on the plant based potluck too. If you are not vegan , check out my other blueberry mug muffin made with an egg.


  3. I am a big fan of homemade muffins so I am totally addicted to your Chia Berry Mug Muffins! I can eat them everyday! They look so good! I am so glad you shared this delectable recipe with us at the at the Plant-Based Potluck Party Link Up. I'm pinning and sharing.


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