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★★★★★ 5 from 1 Reviews

Lemon Chia Seed Muffins

35 mins
GF Gluten-Free DF Dairy-Free
Avatar by: Lindsay Grimes Freedman
February 3, 2015 (Updated: August 21, 2021)
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Lemon Chia Seed Muffins
Lemon Chia Seed Muffins are such a fun twist on the traditional lemon poppy seed. Super easy to make these muffins are naturally gluten free!

Lemon poppy seed muffins were always one of my favorite go to treats. I mean that tangy, sweet lemon, that crunchy poppy, that moist middle… it screams delicious! I’m kind of a lover of all things lemon lately.

Lemon in the morning, lemon in the evening, lemon at supper time… oh wait. No, that’s pizza bagels. Holds true for lemons, though.

In college, my go-to muffin was of the lemon poppy seed variety. Every morning I’d get a coffee (at that point I was flooding my coffee with cream AND sugar omg I can’t get over how gross that seems to me now) with a giant muffin for breakfast. In reliving these glory days of muffins every morning, it got me thinking. What if I revive my old favorite in a fun new way. Chia seemed to be a perfect twist on the traditional poppy.

  • Lemon Chia Seed Muffins

These are fluffy, yet hearty and kinda dense. They have a light, refreshing, tangy flavor. But, they’re also sweet and the glaze really puts it over the top.

Chia seeds have a massive amount of nutrients. They’re loaded with antioxidants, fiber, protein, and omega-3 fatty acids. They also can help reduce the risk of heart disease, support bone health, reduce blood sugar levels and reduce inflammation in the body.

They’re little powerhouses and kinda amazing when you think in the 90’s their sole use was to grow fur on little ceramic pets. Ch-ch-ch-chia!

I love to  make a batch of these muffins during the weekend with the kids and have them for easy grab and go breakfasts to eat during the week. I’m not one for a giant weekly meal prep, but there are a few things, if I remember to do them, that always make my weeks go smoother. Easy breakfasts… prepping breakfasts is one of them.

  • Lemon Chia Seed Muffins
  • Lemon Chia Seed Muffins
  • Lemon Chia Seed Muffins

How to make lemon chia seed muffins:

In a medium bowl, whisk together zest from 1 lemon, juice from two lemons (strained), eggs, and yogurt. Add the coconut sugar and whisk until combined.

Add in the almond flour, cashew flour, sea salt, baking powder, and chia seeds. Whisk until completely combined.

Scoop the batter into lined muffin tins and bake for 25 minutes. While the muffins are baking, whisk together the melted cocoa butter, agave nectar and zest from 1/2 a lemon. When the muffins are done baking, transfer to a cooling rack and drizzle with the glaze before eating.

Lemon Chia Seed Muffins

More lemon recipes:

  • Strawberry Lemon Cake
  • Gluten Free Lemon Poppy Seed Bread
  • Zucchini & Lemon Burrata Pasta
  • Lemon Blueberry Bundt Cake (gluten free)
  • Blueberry & Lemon Breakfast Bake

Did you make this? Leave a review below and tag me on Instagram, Facebook, or Pinterest!

Recipe
GF Gluten-Free DF Dairy-Free

Lemon Almond Chia Seed Muffins

Delicious low carb + gluten free Lemon Chia Seed Muffins are such a fun twist on the traditional lemon poppy seed. You’ll love this take on an old favorite!

AvatarRecipe by:Lindsay Grimes Freedman
★★★★★ 5 from 1 reviews
Prep: 10 minsCook: 25 minsTotal: 35 mins
Print recipe Rate recipe Pin Save recipe
Servings: 12 1x

Ingredients

  • Muffins:
  • 2 lemons
  • 3 eggs
  • 1/2 cup whole milk yogurt
  • 1/2 cup coconut sugar
  • 1 1/2 cup blanched almond flour
  • 1/2 cup cashew flour
  • 1/2 teaspoon sea salt
  • 2 teaspoons baking powder
  • 2 tablespoons chia seeds
  • Glaze:
  • 1/4 cup cocoa butter
  • 2 tablespoons agave nectar
  • 1/2 lemon, zest

Instructions

  1. Preheat the oven to 350F.
  2. In a medium bowl, whisk together zest from 1 lemon, juice from two lemons (strained), eggs, and yogurt.
  3. Add the coconut sugar and whisk until combined.
  4. Add in the almond flour, cashew flour, sea salt, baking powder, and chia seeds.
  5. Whisk until completely combined.
  6. Scoop the batter into lined muffin tins and bake for 25 minutes.
  7. While the muffins are baking, whisk together the melted cocoa butter, agave nectar and zest from 1/2 a lemon.
  8. When the muffins are done baking, transfer to a cooling rack and drizzle with the glaze before eating.

Nutrition Info:

  • Serving Size: 9
  • Calories: 173
  • Sugar: 2g
  • Sodium: 288mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Carbohydrates: 19g
  • Fiber: 1g
  • Protein: 4g
  • Cholesterol: 41mg
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  1. AvatarChristine says

    Posted on 4/8/20 at 10:58 am

    Do you think subbing coconut flour for cashew flour would still work?

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 8/6/20 at 9:10 pm

      No – coconut flour is super drying and would give them a different texture. I’d go for blanched almond flour if you have it!

      Reply
  2. AvatarAngela Bond says

    Posted on 1/4/21 at 5:31 pm

    This is a fantastic muffin recipe. I usually find almond flour muffins to be too moist or too dry or just haven’t been a huge fan but these are SO GOOD. I made them mini muffins and they are perfectly crispy on the outside and chewy on the inside. I just love that they have so many healthy ingredients because my toddler loves
    muffins and I feel good about her eating these since she is so picky! Thank you!

    ★★★★★

    Reply
    • AvatarLindsay Grimes Freedman says

      Posted on 1/4/21 at 7:44 pm

      Awesome!! I’m so happy you guys loved them!! xo

      Reply

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Lindsay

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I'm Lindsay I love sharing simple, better-for-you recipes. When I'm not in the kitchen, you can find me at the beach watching my kids boogie board and soaking in that warm Cali sun (with sunscreen, of course).

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