Orange Chia Seeds Mini Muffins – Delishar

This was inspired by a friend that posted her lemon chia seeds cupcakes. I wanted to make some treats for my toddlers, so I adapted from her recipe. But because we are pretty strict with their diet (esp junk, processed food, and sweets), I modified it to be a egg-free, sugar-free, butter-free, wholewheat recipe. The orange juice and honey gave the muffins its natural sugars, and the buttermilk keeps the muffin moist. We ate it for breakfast too! If you are new to Chia Seeds, click here to read about some of its benefits.

Ingredients (made about 12 mini muffins)

  • 1 cup butter milk
  • 1/4 cup honey
  • 1/4 cup EVOO
  • 1/2 tsp vanilla extract
  • Zest of 1 large navel orange
  • 1/2 cup of freshly squeezed orange juice
  • 1 1/3 cups wholewheat flour ( I used 1 cups + 1/3 cup plain as I didn’t have enough)
  • 2 tbsp Chia seeds
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/4 tsp salt

 Preheat oven to 180C

Add chia seeds to buttermilk.

Mix all the dry ingredients together (flour, salt, baking powder, baking soda)

In a large mixing bowl, add orange juice, zest, EVOO, vanilla extract, and honey.

Mix in 1/3 of flour mixture.

Then 1/3 of buttermilk mixture.
Alternate between flour and buttermilk.

Until all combined.

Fill mini cuppies to about 2/3 full with the batter.
Next step is totally optional! I wanted to make it a little more fun for my girls.

Scoop out about 1/4 cup of batter and add 3/4 tsp cocoa powder.
Place in piping bag.

I piped out smiley faces and spirals on top of the batter.
Baked them at 180C for about 15 mins or until a skewer comes out clean.

Let it cool completely before serving!

Bon appetit!!

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Banana Honey Chia Seeds Cake (Rice Cooker) – Delishar

My first rice cooker cake, and I’m really pleased with the result too! My rice cooker has a ‘Cake’ function that I’ve never used, never occurred to me to use it since I have an oven. However, I’ve always been curious about how it will turn out. So a FB group I am in started a contest for rice cooker dishes, I took the opportunity to try out the ‘Cake’ function on my rice cooker. The cake turned out moist, and the texture was similar to that of a steamed cake. 

I was contemplating on what cake I should make. One with my favourite Milo? Or one for the girls? Girls before Milo of course! It’s been about 2 weeks now since I last made them a treat. Especially since my cheeky toddlers have a pretty strict no junk/sugar diet, and they LOVE bananas (I have a bunch sitting on my counter top)! As usual, there is no sugar and no butter used in this recipe. I will include the substitute on the side if you prefer to use sugar and butter. 

If your rice cooker doesn’t have a cake function, just use the normal cook function. Check after 1 cycle, if it’s still not done, press again and let it cook another cycle. 


  • 1 1/4 cup all purpose flour
  • 3/4 tsp baking soda
  • 3/4 tsp baking powder
  • 1/4 cup honey
  • 1 tsp vanilla extract
  • 1/4 cup Extra virgin olive oil (or 1/2 cup butter, melted)
  • 2 tbsp Chia seeds
  • 3 eggs
  • 1/4 tsp salt
  • 2 bananas, mashed

Preheat rice cooker using the quick cook function for 5 mins.
Grease rice cooker pot. I actually forgotten this step but the cake came out fine, because it was a non-stick pot.
In a large mixing bowl, mix in mashed bananas, vanilla extract, honey, oil, and chia seeds.

Add 3 eggs and mix well.

Sieve in baking powder, baking soda, flour, and salt.

Mix with a whisk until well combined.

Pour in batter and cook for 40 mins, or till skewer comes out clean.

Leave on wire rack to cool.

Bon appetit!!

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Banana Chia Seeds Milo Muffins – Delishar

I had some bananas that was over ripe, and a big pack of chia seeds that I just bought. So I thought I’ll make some breakfast muffins, with Milo of course! For those of you who have never tried Milo, it is made out of malt and chocolate. The 2 best things in the world, beside love of course! It turned out very very moist and soft. Although after refrigerating, it muffins became dense. Yummy no less.

Ingredients (makes about 12 mini muffins or 8 regular muffins.)

  • 2 bananas
  • 1 tsp vanilla extract
  • 2 tsp baking powder
  • 1/2 cup sugar
  • 2 eggs
  • 150ml milk
  • 2 tbsp chia seeds
  • 1/2 cup Milo powder
  • 1 2/3 cup cake flour
  • pinch of salt
  • 100g unsalted butter, softened

Preheat oven to 180C.
Mash bananas.
Add chia seeds to milk.

Cream butter, and sugar.

Add vanilla extract and eggs.

Mix well.

In a large mixing bowl, sieve together the milo, cake flour, baking powder, and salt.
Add 1/2 of the dry ingredients into the wet ingredients and mix well.

Add 1/2 of the milk mixture and mix well.
Then continue with the other 1/2 of the flour mixture.
And the milk mixture.

Your batter should look like that.

Lastly add in the mashed bananas.

Scoop into muffin liners.
Bake for about 25 mins at 180C or until skewer comes out clean.

Let cool on wire rack before serving.

Bon appetit!!

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Chia Seeds Banana Bread – Delishar

Super simple one bowl bake that does not require a mixer at all! Well, ok maybe 2 if you consider the other bowl that you prepare the flour in. Quite honestly, you can just use your blender to mix the wet ingredients together and pour it into your wet, which saves you more time!

I like a little hand work out before enjoying my bake products. 🙂 This recipe is so easy, you can get the kids to help you out as well! Let them have some fun in mashing the bananas, crack some eggs, and whisk the wet ingredients together.

Added some chia seeds for a little boost in health benefits. Yes, we all have heard a lot about that tiny little seed that brings about so much goodness. But that exactly is it and what are the benefits and side effects of consuming them? If you are interested in finding out more, Health Ambition has a comprehensive article that explains everything you need to know about Chia Seeds.

chia banana cake 3


The banana bread makes really good to-go breakfast. Opt to use maple syrup or honey instead of sugar. Simply substitute sugar to about 1/3 cup of honey/maple syrup. 

Moist and totally delish! I love how the aroma of banana fills the house while it was baking in the oven! Here’s how to make the easy peasy banana chia cake.

First preheat your oven to 165C.
Grease your loaf pan.
Then whisk together the flour, baking soda, salt, and chia seeds.

Then you mash the bananas, mix in the vanilla extract/paste, sugar, buttermilk, and oil.
Mix till combined.

Pour the wet ingredients into the dry ingredients.

Mix until just combined.

Pour batter into your loaf pan.
Use a knife to draw/ make a slit in the middle of your batter.
This will allow your bread to rise nicely and produce that pretty and uniform cracked top.
Then bake until a skewer inserted comes out clean.

chia banana cake 2

Chia Seeds Banana Bread


Makes a 9×5 loaf

  • 1 cup all purpose flour
  • 3/4 cup fine wholewheat flour or substitute all purpose flour
  • 1 tsp baking soda
  • 2-3 tbsp chia seeds
  • 1/4 tsp salt
  • 3/4 cup sugar
  • 3 over ripe bananas mashed
  • 1/2 cup veg oil
  • 1 tsp vanilla extract/paste
  • 1/3 cup buttermilk 1/3 cup milk + 1 tsp vinegar
  • 2 eggs
  • Preheat your oven to 165C.

  • Grease your loaf pan.

  • Mix mashed bananas, vanilla essence, sugar, buttermilk, and oil until combined

  • In a large mixing bowl whisk together the flour, baking soda, salt, and chia seeds.

  • Add wet ingredients into the dry ingredients.

  • Mix until just combined.

  • Pour batter into prepared loaf pan.

  • Bake for 1 hour 20 mins or until skewer inserted comes out clean.

chia banana cake 1


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Jam Filled Chia Seeds Muffins – Delishar

I have been down with a bacteria infection a week ago, that left me pretty weak. It was not a good feeling being sick. Fatigue, bodyache, coughing my lungs out, runny nose, and a fever that spiked to 41*C. Luckily there were some pockets of time where I felt a little better, with the help of fever reducer and pain killers.

Perhaps it was because I was ill that I was craving for something sweet but not junk. I’ve had plans to bake the kids a treat before I fell sick. So I took the opportunity when I felt a little more energetic to whip up a simple one bowl bake to satisfy my craving, and made breakfast for the kids at the same time.

Alce Nero

It was also this period that Alce Nero, in partnership with Singapore Home Cooks Facebook Group, sent me a bag full of healthy organic goodness! Do visit Singapore Home Cooks Facebook Group and be inspired to make your own healthy 30 minutes organic meals!

Honestly, I’m impressed by the range of organic products they carry! They have pasta, sauces, jams, honey, condiments, and more. I feel good to be feeding my kids healthful products like these. When I saw the bottle of Mixed Berries Jam, I knew instantly that I want to bake with it. Alce Nero Organic Mixed Berries Jam contains high fruit content and has No Added Sugar or Pectin. This healthy product has no preservatives, no added sugar or pectin, and no artificial substances! I’m sold! 

The muffins are made with wholewheat flour, low sugar, low fat butter milk, and chia seeds that are good for you! The husband ate 2 at a go, and the soft fluffy muffins were gone way too quickly. Even the kids who don’t normally like Jam were in love with these muffins!

Jam Filled Chia Seed Muffins Process

Jam Filled Chia Seeds Muffins


  • 1 1/3 cup 171g plain flour
  • 1 cup 128g whole-wheat flour
  • 1/2 cup 125ml vegetable oil
  • 1 1/4 cups 312ml buttermilk
  • 2/3 cup 134g castor sugar
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1 1/2 tbsp chia seeds
  • 1 large egg
  • 1 tsp vanilla extract
  • 12 tbsp mixed berries jam Alce Nero Organic Mixed Berries Jam
  • Preheat oven to 190C.

  • Line muffin tins with liner.

  • Whisk flour, sugar, baking powder, baking soda, and salt in a large mixing bowl.

  • Add in egg, oil, buttermilk, and vanilla extract.

  • Mix until just combined.

  • Fold in chia seeds, making sure not to over-mix the batter.

  • Fill liner half way full, then drop 1 tbsp of jam in the middle of each liner.

  • Continue filling liner with batter until 3/4 full.

  • Bake for 20 minutes or until skewer comes out clean.

Jam Filled Chia Seed Muffins 9


Disclaimer: The products were sponsored by Alce Nero. Although this post is in partnership with Alce Nero and Singapore Home Cooks Facebook Group, all opinions expressed in this post are solely my own. 

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