Tangy Lemon Chia Muffins
These muffins are a delightful balance of zesty lemon and nutty chia seeds, making for a refreshing snack or breakfast treat. I love how they’re quick to whi...
Hey friends!
I’m so excited to share my Tangy Lemon Chia Muffins with you.
There's something about the bright flavor of lemon that just lifts my spirits, and paired with chia seeds, they’re not just tasty but also packed with goodness.
I often make these on a Sunday morning, and they fill my home with warmth and zest—perfect for sharing with loved ones over a cup of tea or coffee.
What Makes This Recipe Special
- ✓Made with simple, plant-based ingredients that are easy to find
- ✓No animal products - completely vegan and cruelty-free
- ✓Perfect for beginners and experienced cooks alike
- ✓Delicious results that everyone will love, vegan or not
Ingredients & Substitutions
I always keep some chia seeds on hand for baking and smoothies—they're such a powerhouse! If you don’t have almond almond milk, any unsweetened plant almond milk works beautifully. I also love using fresh lemon juice and zest; they really elevate the muffin's flavor.
Tips & Notes
- •I like to store my muffins in an airtight container with a slice of bread to keep them moist.
- •You can freeze these muffins for up to three months—just pop them in the microwave for a quick snack!
Recipe Variations
- •Sometimes, I’ll add a handful of blueberries or poppy seeds for a fun twist.
- •If you want a little extra sweetness, try adding some chopped dates or raisins.
Storage & Freezing
Store these muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. You can also freeze them for later enjoyment!
Frequently Asked Questions
Can I substitute the flour?
Absolutely! If you want a gluten-free option, use a 1:1 gluten-free baking flour.
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These muffins are a delightful balance of zesty lemon and nutty chia seeds, making for a refreshing snack or breakfast treat. I love how they’re quick to whi...
Ingredients
Instructions
- 1
Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or lightly grease it.
- 2
In a large mixing bowl, combine the whole wheat flour, baking powder, baking soda, salt, and chia seeds. Whisk them together until well mixed.
- 3
In another bowl, mix the almond almond milk, maple syrup, melted coconut oil, fresh lemon juice, lemon zest, and vanilla extract. Whisk until combined.
- 4
Pour the wet ingredients into the dry ingredients, and gently mix until just combined. Don’t over-mix; a few lumps are totally fine.
- 5
Spoon the batter evenly into the muffin tin, filling each cup about 2/3 full.
- 6
Bake for 18-20 minutes or until a toothpick inserted into the center comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
- 7
Enjoy them warm or at room temperature, and feel free to slather with a bit of your favorite nut vegan butter!
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