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The Flexitarian » Recipe » Lemon & Chia Seed Muffins [vegan]

Lemon & Chia Seed Muffins [vegan]

5 from 3 votes

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Bursting with citrus flavours, these lemon & chia seed muffins are delicious for breakfast or snack.

lemon & chia seed muffins

Bursting with citrus flavours, these lemon & chia seed muffins are delicious for breakfast or snack and an alternative to lemon poppy muffins. The drizzle is optional but adds a nice touch.

I created this recipe for my son who absolutely loves lemon cakes and desserts  (especially lemon drizzle). Every time I make a batch they disappear in no time. I even sneak one muffin in his lunchbox as a special treat.

Light and moist with some crunchy chia seeds inside, this recipe is low in fat and uses spelt flour which is a nutritious whole grain high in fiber. Chia seeds are high in calcium, protein and omega-3s.

I hope you enjoy this lemon & chia seed muffin recipe as much as I do. If you do make it, don’t forget to tag me on Instagram!

Lemon & Chia Seed Muffins

Lemon & Chia Seed Muffins [vegan]

Bursting with citrus flavours, these Lemon & Chia Seed Muffins are delicious for breakfast or snack.
5 from 3 votes
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Print Recipe Add to Shopping ListAdd to Shopping List
Prep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Course Breakfast, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 240 kcal

Equipment

12-hole muffin tin
mixing bowl

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
 
 

  • 250 g spelt flour
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 Tbsp chia seeds
  • 175 g caster sugar
  • zest of 2 lemons
  • 100 ml lemon juice
  • 75 ml melted coconut oil
  • 75 ml non dairy milk
  • 2 chia eggs [2 Tbsp of ground chia seeds + 6 Tbsp water]

FOR THE ICING:

  • 50 g icing sugar
  • 3 tsp lemon juice
  • extra chia seeds
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Instructions
 

  • Preheat the oven to 200°C/400°F/Gas 6.
  • Place 12 large paper baking cases in a muffin tin.
  • Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Set aside for 10 mins.
  • In a bowl mix together spelt flour, sugar, baking powder, baking soda, lemon zests, salt and chia seeds.
  • Mix wet ingredients in another bowl: chia eggs, melted coconut oil, non dairy milk and lemon juice.
  • Add wet ingredients to dry ingredients. Mix well until well combined.
  • Carefully spoon into each muffin paper baking case in muffin tin to 3/4 height.
  • Place in the oven for about 20-25 mins. Insert a skewer to check they are cooked. Skewer should come out clean.
  • Make the icing while the muffins are cooling down.
  • Mix together icing sugar and lemon juice. Drizzle icing over the muffins, followed by a sprinkle of chia seeds.

Nutrition

Serving: 1muffinCalories: 240kcalCarbohydrates: 37gProtein: 4gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 267mgPotassium: 40mgFiber: 5gSugar: 19gVitamin A: 28IUVitamin C: 4mgCalcium: 81mgIron: 2mg

Find this recipe online:

Lemon & Chia Seed Muffins [vegan]

https://theflexitarian.co.uk/recipe-items/lemon-chia-seed-muffins-vegan/

DID YOU MAKE THIS RECIPE? Leave a review in the comments below! or share it on Instagram tagging @theflexitarianuk.

I cannot wait to see your posts!

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Other recipes you might enjoy trying

  • Ginger & Chocolate Beetroot Muffins [vegan]
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  • Christmas Muffins [vegan]
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Recipe February 24, 2017 · Created by: The Flexitarian 2 Comments

Previous Post: « Multivitamin Juice [vegan] [gluten free]
Next Post: Make Your Own Pizza With Pizza Scuola At Ponti’s Italian Kitchen »

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5 from 3 votes (3 ratings without comment)

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Comments

  1. rebecca says

    March 10, 2017 at 5:35 am

    These were amazing, and super easy to make! I don’t have much of a sweet tooth, but the drizzle should be mandatory – it is insanely delicious for something that only has two ingredients. Thanks for sharing!

    Reply
    • theflexitarian says

      March 10, 2017 at 8:20 am

      Thanks Rebecca. So glad you enjoyed them !

      Reply

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