Lemon Chia Muffins
I love lemon baked goods, especially in the spring when I’m ready to brighten my palette (or in the winter when longingly trying to manifest summer vibes.) I wanted to create a muffin that was allergy-friendly for my son, and something that I could feel decent about snacking on (there’s only about 8 grams of sugar per muffin, but lots of fiber & healthy fat to go along with that). The ingredients list on this is sort of a long one, but I’ve found the combo of flours as well as liquids give these a really nice muffin texture. They’re dense, but still somehow fluffy which is tricky when using gluten free flours and vegan ingredients. And as mentioned before, loaded with healthy protein, fat, & fiber! Summer on, my friend!
Makes 12 muffins
Ingredients:
Dry:
1/2 cup coconut flour
1/2 cup almond flour
1/2 cup gluten free all-purpose flour, such as King Arthur
1/2 cup coconut sugar
1 tsp baking powder
1/2 tsp baking soda
Zest of 2 lemons
Wet:
2 chia eggs (or 2 tbsp chia mixed with 6 tbsp water, let sit for 5 minutes to gel)
1/4 cup lemon juice, freshly squeezed
1/4 cup coconut oil, melted
3/4 cup almond milk, or other plant milk
1 tsp vanilla
Directions:
Preheat oven to 350 degrees. Grease or line a muffin tin and set aside. Whisk all dry ingredients in a large bowl. Add the wet ingredients and mix just until combined. The batter will be on the thicker side, but will bake up nicely. If batter is dry, add a little more almond milk. Use a 1/4 cup scoop to divide the batter into the muffin tin. Leave the top nice and rounded for a perfect rounded top when baked. Bake for 25-30 minutes, or when tops begin to slightly turn golden. Cool completely, and enjoy.
*Can be stored at room temperature for 2-3 days, or in the refrigerator for up to 1 week.