Lemon Chia Seed Muffins {Grain-Free, Vegan}

By Sara McGlothlin

There is a running dialogue in my household that I am not a citrus person. I occasionally incorporate a lime squeeze into a tequila cocktail, but that is about as far as it goes. When it comes to dessert or baked goods, I am definitely not a citrus person. Citrus doesn’t pair well with chocolate. Or peanut butter. Give me all of the chocolate and peanut butter to satisfy my sweet tooth. But citrus? No thank you. That is something you consume at high tea.

I preface all of this to say that I really loved these muffins. Can you tell I was (pleasantly) surprised? I was. Whether you are a citrus person or not, I hope you love them too.

I used chia seeds instead of poppy seeds because (a) they contain more nutrition, and (b) I honestly couldn’t find poppy seeds at my local market, but please feel free to use the latter. Enjoy them plain or with melted coconut butter on top, either way you can’t go wrong!

Lemon Chia Seed Muffins {Grain-Free, Vegan}

Grain-free and vegan, these lemon chia seed muffins are sure to brighten your day. Chia seeds contain protein, fiber, omega-3 fatty acids and many vitamins and minerals to give these healthified muffins even more of a nutritional punch. You can also use poppy seeds if wanting the traditional duo. Eat plain or with melted coconut butter.
Prep Time 30 minutes
Cook Time 24 minutes
Passive Time 10 minutes
Total Time 1 hour 4 minutes
Course Breakfast, Dessert
Servings 6 muffins


  • muffin tin
  • hand mixer or stand mixer
  • medium bowl
  • large bowl
  • whisk


  • 2 flax eggs 2 tablespoons ground flax + 4 tablespoons of water
  • 1 1/2 – 2 tablespoons lemon zest* from approx. 2 lemons
  • 1/3 cup lemon juice from approx. 1 large or 2 medium lemons
  • 1 1/2 cups almond flour
  • 1/3 cup coconut sugar
  • 1/4 cup coconut flour
  • 2 tablespoons tapioca starch
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon sea salt
  • 3/4 cup unsweetened applesauce
  • 1/4 cup almond milk
  • 1/4 cup maple syrup or coconut nectar
  • 1 teaspoon vanilla extract


  • Preheat the oven 350 degrees. Line a muffin tin with liners.
  • Make the flax eggs. In a medium bowl, combine the ground flax seeds with the water and stir until well combined. Sit aside for at least 10 minutes.
  • In a large bowl or stand mixer, combine the almond flour, coconut sugar, coconut flour, tapioca starch, chia seeds, baking powder, baking soda, and sea salt. Stir until blended.
  • To the bowl with the flax eggs, add the applesauce, almond milk, maple syrup or coconut nectar, vanilla extract, and lemon juice. Whisk until creamy.
  • Pour the wet ingredients into the bowl with the flour mixture. Beat until a batter is formed. Allow the batter to rest for 10 minutes in the bowl.
  • Spoon the batter into the muffin tin, filling each liner to the top. Bake for 22 to 24 minutes, or until a toothpick comes out clean. Allow the muffins to completely cool if icing with coconut butter.


*Remember to zest the lemons before juicing
Storage: keep in an airtight container at room temperature for up to 4 days, or in the fridge for up to 1 week. 
Keyword Dairy-free, Egg-free, Gluten-free, Grain-free, Paleo, Soy-free

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