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
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