Description
Light and zesty lemon chia seed muffins made with coconut flour and naturally sweetened with maple syrup. These moist muffins are gluten-free, dairy-free, and perfect for a bright breakfast or snack.
Ingredients
- 1/3 cup (33g) coconut flour
- 1/4 cup (29g) tapioca flour
- 1 tablespoon (10g) chia seeds
- 1/4 teaspoon fine Himalayan salt
- 1/8 teaspoon baking soda
- 1 tablespoon lemon juice
- 2 teaspoons lemon zest
- 2 tablespoons (25g) coconut oil, melted
- 1/2 cup (123g) full fat coconut milk
- 3 tablespoons (52g) maple syrup
- 1 teaspoon vanilla extract
- 3 eggs, room temperature
Instructions
- Preheat the oven to 350°F and line a muffin pan with nonstick paper baking cups.
- In a large bowl, whisk together the lemon zest, lemon juice, coconut oil, coconut milk, maple syrup, eggs, and vanilla extract.
- In a separate bowl, mix together the tapioca flour, coconut flour, chia seeds, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and whisk until a smooth batter forms.
- Pour the batter evenly into the prepared muffin pan.
- Bake for about 30 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan on a wire rack for 5 minutes before serving.
Notes
- Store muffins in an airtight container in the refrigerator for best freshness.
- Allow muffins to cool completely before storing to prevent excess moisture.
- These muffins can be reheated briefly or enjoyed chilled.
- Extra lemon zest can be added for a stronger citrus flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Breakfast
- Method: Bake
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 180 kcal
- Sugar: 7 g
- Sodium: 180 mg
- Fat: 11 g
- Saturated Fat: 8 g
- Unsaturated Fat: 2 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 95 mg
