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+ servings

Lemon & Chia Seed Muffins [vegan]

Bursting with citrus flavours, these Lemon & Chia Seed Muffins are delicious for breakfast or snack.
5 from 1 vote
DieTARY CHOICEDairy-Free Recipes, Egg-Free Recipes, Soya-Free Recipes, Vegan Recipes
Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Breakfast, Vegan Desserts
Cuisine American
Servings 12 muffins
Calories 240 kcal

Equipment

  • 12-hole muffin tin
  • mixing bowl

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
Keyword chia seed, lemon, muffin
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