Vegan Lemon Chia Muffins
I love lemons. In pretty much everything. I love them so much I incorporated them into my blog name and literally have dreams about owning a lemon tree. Besides being detoxifying and alkalizing, they simply make any dish better, wake up the senses, and are the perfect centerpiece to a dish. I wanted to make a breakfast-y muffin that didn’t have chocolate (trying to cut back on my sugar) and came across this recipe from Love and Lemons that I adapted along with this recipe to fit the ingredients in my kitchen.
My ultimate, is-this-gluten-free-dairy-free-low-sugar-shit-actually-good taste tester Nick was in love with these muffins. He said they tasted exactly like lemon poppy seed muffins, moist and fluffy with the perfect balance of sweetness and zest. They’re also filling with chia providing much more fiber than the typical poppy seed ingredient. These are perfect for breakfast, a snack, or a citrus-y dessert and are a recipe you can feel good about eating.
Here’s what makes them so great:
Lemons: High in Vitamin C for immunity strength, help the body maintain alkalinity for cell repair, assist in maintaining blood pressure
Chia Seeds: High fiber and fat (omega-3s) source, two elements for staying full and ensuring stable blood sugar (no energy dips!)
Coconut Oil/Butter: Provides long-lasting energy via MCTs, antibacterial for an immune boost, potentially raises HDL, the good kind of cholesterol
Almond Flour: High source of protein and antioxidants which prevent oxidative stress on the body as well as potential blood sugar control
Oat Flour: Great source of carbohydrates (yes your body does need these) and fiber as well as magnesium and vitamin b which the body needs to regulate stress hormones.
Try them out and let me know if you have any amazing lemon recipes you’d recommend!
Vegan Lemon Chia Muffins
Total Recipe: 25 Minutes
3/4 cup maple syrup
3/4 cup oat flour (I used gf oats)
3 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon Pink Himalayan Salt
Zest of 1 lemon
1/2 cup coconut oil
1/4 cup coconut butter
1/8 cup chia seeds
1 teaspoon vanilla extract
For the glaze: 2 tablespoons coconut butter, 2 tablespoons lemon juice, 2 tablespoons maple syrup
Preheat oven to 350 and spray a muffin pan (or a bread pan) with olive oil or coconut oil
Mix together dry ingredients in large bowl: flours, chia seeds, lemon zest, salt, baking soda, and baking powder
In another bowl, combine eggs, vanilla extract, maple syrup, coconut oil, and coconut butter (pro tip: melt the coconut oil and coconut butter before measuring it out as it’s meant to be measurements in liquid form)
Add wet ingredients into dry ingredients and combine well otherwise there can be an intense flavor
Fill muffin tin with mixture about halfway and bake for 12 minutes or until you can take a fork cleanly out of the muffin
Set to cool on an aerated surface and melt the glaze ingredients together in a bowl (about 1 minute in microwave or 3 minutes over the stove on medium heat)
Using a teaspoon, scoop the glaze onto the center of each muffin and let the glaze drip down the sides (put paper towels beneath the muffins for a clean surface!)