Name: Lemon & Chia Seed Muffins [vegan]
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
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]; 50 g icing sugar; 3 tsp lemon juice; extra chia seeds

5 from 3 votes

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

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 [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

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Prep Time 15

Cook Time 20

Total Time 35

Course Breakfast, Vegan Desserts

Cuisine American

Servings 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

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.

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Comments

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!

- theflexitarian says
  
  March 10, 2017 at 8:20 am
  
  Thanks Rebecca. So glad you enjoyed them !

Lemon & Chia Seed Muffins [vegan]