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.
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.
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.
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
- 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
- 1/4 cup cocoa butter
- 2 tablespoons agave nectar
- 1/2 lemon, zest
- Preheat the oven to 350F.
- 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.
- 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