Lemon Chia Seed Muffins
MOVE OVER POPPYSEED! WE’RE HERE FOR THE OMEGA-3S!
I love spring baking — the flavors are bright, the treats are lighter & nothing screams spring flavor like lemon! These Lemon Chia Seed muffins are the perfect twist on the classic Lemon Poppyseed!
I love mixing up my breakfast options & muffins are an easy go-to in my world! whether you eat them plain, added into a yogurt bowl, or as an afternoon snack — these nutritious little lemony bites are the perfect grab when looking for a filling “something sweet” that won’t spike your blood sugars! I used almond and coconut flour which have healthy fats (the chia seeds are here for that too!) as well as a protein powder to help balance blood sugars & I only used maple syrup as a sweetener to balance out the tart lemon!
Insider tip… Don’t skip out on the lemon zest! It packs a huge punch of flavor & smells absolutely delicious!
Lemon Chia Seed Muffins
Prep Time: 10 minutes
Bake Time: 15-17 minutes
Servings: 12
INGREDIENTS
1 1/2 c almond flour
1/2 c coconut flour
2 Tbsp. chia seeds
1/3 c maple syrup
1/4 c coconut oil
2 large eggs
2 Tbsp lemon juice, or juice from 1 lemon
Zest from one lemon
2 scoops vanilla protein powder (or sub in 1/2 c more almond flour)
INSTRUCTIONS
Preheat the oven to 350 deg. F.
In a medium mixing bowl, combine all ingredients.
Stir until one cohesive mixture.
Using extra coconut oil or an oil spray, coat the muffin tin wells to avoid sticking. *You can also use liners here if you would like.
Scoop 1/4 cup batter into each muffin tin well.
Bake for 15 minutes or until tops start to brown. Add an additional 2 minutes of cooking time if needed.
Allow to cool completely before removing from the muffin tin.
Store in an airtight container for 7-10 days.
Enjoy!
NUTRITION INFO (1 MUFFIN)
Calories: 205, Fat: 14.5g, Carbohydrates: 14g, Fiber: 5.3g, Sugar: 6g, Added Sugar: 6g, Protein: 9g
xx,
mallory