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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.
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Prep Time 30 minutes
Cook Time 24 minutes
Passive Time 10 minutes
Total Time 1 hour 4 minutes
Course Breakfast, Dessert
Servings 6 muffins

Equipment

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

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

*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