RECIPES

Organic Chia Seed Lemon Muffins

Organic Chia Seed Lemon Muffins

INGREDIENTS
For the Muffins
2 large organic lemons (yielding ¼ cup zest and ⅓ cup juice)
½ cup organic coconut sugar
1½ cups organic almond flour (or other gluten free flour)
1½ teaspoons organic baking soda
½ teaspoon pink Himalayan salt
2 teaspoons organic vanilla
3 tablespoons organic coconut oil
½ cup thick plain organic coconut or Greek yogurt (I did not use low fat)
¼ cup organic coconut, cashew or almond milk
3 tablespoons organic chia seeds
2 tablespoons raw honey
For the glaze
1 cup organic coconut sugar
1 tablespoon organic raw honey
2 tablespoons organic coconut, cashew or almond milk
1 tablespoon organic coconut oil

INSTRUCTIONS
1. Preheat the oven to 375 degrees. Combine the lemon zest and the sugar in a medium mixing bowl. Rub together with your fingers for a few minutes to release the lemon flavor from the zest. Add the flour, baking soda, and salt; stir until all mixed thoroughly
2.Separately whisk the lemon juice, vanilla, oil, yogurt, milk, chia seeds, and honey. Add the wet ingredients to the dry ingredients; stir until thoroughly combined but don't over mix. (No hand mixer necessary)
Pour batter into coconut oil greased muffin tins or use tin liners for easier removal. You should be able to get 8 large muffins. Bake for 12-14 minutes or until the tops spring back when touched.
3. For the glaze, whisk the sugar, honey, and milk together until smooth. Heat the oil over medium heat until melted; add the glaze mixture and stir until bubbling and warm, 1-2 minutes. Remove from heat and glaze muffins immediately by dipping muffins upside down into the glaze saucepan. Sprinkle with lemon zest or shredded coconut to top them off!

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