Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

A week into 2020…how’s your new year’s resolutions/intentions going? I’m excited to share these healthy lemon chia seed muffins that are vegan, paleo, gluten-free, and won’t kill your new year’s resolution of eating healthy. It’s nourishing, high in protein, fiber, and healthy fats. It’s a muffin that will make you feel good, won’t spike your blood sugar, lower in carbs, and it tastes delicious, especially with the hint of lemon. I love how almond flour gives a natural sweetness and nuttiness to these muffins. These muffins can be made in ONE bowl, which is always a game changer to me because I hate having to do a ton of dishes after baking. They are perfect as a snack, a quick breakfast, post workout fuel, and even dessert (just add a little lemon glaze for a more decadent dessert).

Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free) Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free) Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free) Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

Aweek into 2020…how’s your new year’s resolutions/intentions going? I’m excited to share these healthy lemon chia seed muffins that are vegan, paleo, gluten-free, and won’t kill your new year’s resolution of eating healthy.
Print Recipe
Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

Ingredients

  • 1 1/4 cup almond flour
  • 1/4 cup tapioca starch or arrowroot starch
  • 1/3 cup coconut sugar (or brown sugar, you can add an extra tablespoon of sugar if you want them a little sweeter)
  • 1 tsp baking powder (if paleo, make sure it’s paleo friendly)
  • 1 1/2 tbsp chia seeds
  • pinch of salt
  • 2 tbsp olive oil (avocado or melted coconut oil works too)
  • 1/4 cup unsweetened almond milk (or any non-dairy milk)
  • 2 tbsp fresh lemon juice (about half a lemon)
  • zest of one lemon

Instructions

  • Preheat the oven to 375 degrees F. Line a muffin pan with 5 liners.
  • In a large bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, chia seeds, and pinch of salt until well combined.
  • Add the olive oil, almond milk, lemon juice, and lemon zest and stir with a spatula until well combined and there are no lumps. The batter will be thick.
  • Divide the batter into the 5 lined muffin cups. To make it easier and less messy, I used a cookie scoop to scoop the batter into the tins. I filled them pretty full. Bake for 22-25 minutes, or until toothpick comes out mostly clean. Let it cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely. Enjoy!
  • Store in an airtight container on the counter for 3 days. It tastes even better the next day!
Servings: 5
Author: valeria.chao