Bringing Bakery Home: Le Pain Quotidien-Inspired Chia Muffins

Who doesn’t love a good muffin?

In my opinion, enjoying a lovely, moist, crumbly muffin is one of life’s greatest small pleasures.

Unfortunately, most store or bakery-bought muffins aren’t good. Even in New York and even in the “best” patisseries in the city, the muffins are either atrociously sweet or as offensively dry.

However, my heart still skipped a beat when I noticed that Le Pain Quotidien makes a CHIA muffin! And it’s gorgeous! Dense and seedy with crusty, cocoa-hued edges.

[My take on the Le Pain Quotidien Chia Muffin]

I asked the woman behind the counter how the muffins tasted and received unbridled enthusiasm. So much so, that she offered me one for FREE, after I declined purchasing.

Maybe it’s just that chia makes everything better. Or maybe Le Pain Quotidien knows secrets and magic. Either way, I knew no magic would save my wallet if I didn’t start making them myself.

Turns out, I’m not the first one to fall in love with these earthy, rich, barely- sweetened treats!

I combined several recipes I found online to suit my own palate, and I’m happy to report that I shouldn’t have any trouble keeping my hand out of the LPQ muffin jar.

Le Pain Quotidien-Inspired Whole Wheat Chia Muffins

(yields 6)

Ingredients:

• 2 cups Whole Wheat Pastry Flour
• 2 tbsp (Health Warrior) chia seeds, plus more for sprinkling
• 2 tbsp cocoa powder
• 2 tsp baking powder
• 3/4 tsp salt
• 1 large ripe mashed banana
• 6 pitted medjool dates
• 1/2 cup almond milk
• 1/4 cup canola oil
• 1 tsp vanilla extract

Instructions:

Preheat oven to 375. Spray a muffin tin with nonstick spray or use muffin liners. Place dates in a small bowl and pour hot water on top, just enough to cover. Allow to sit for 10 minutes. Meanwhile, mix dry ingredients in a large bowl. Mash banana and add to another bowl, along with the rest of the wet ingredients.

When dates have sat for 10 minutes, use a regular blender or immersion blender to turn into a purée. Empty date purée into wet ingredient bowl. Mix wet ingredients together and slowly add to dry ingredients. Stir enough to incorporate but don’t over mix!

Divide batter into muffin tins—it will come up over the top of each tin—and sprinkle with chia seeds. Bake for 15 minutes or until a toothpick comes out clean. Allow to cool on a lined baking rack before enjoying!

These muffins also freeze beautifully. I relished the last of the batch this morning as seen above, but another, larger batch is not distant on the horizon.

Have a wonderful day, friends!

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