Lemon Chia Seed Muffins

I’m very excited about these muffins. Not only are they grain-free, they are oil free and dairy free! They have a nice lemony flavour, and by replacing the traditional poppy seeds with chia they’re high in anti-oxidants and minerals, and stabilize blood sugar. Maybe there’s not a ton of them in these muffins, but every bit counts, right?IMG_7161
I’ve been trying out a mostly grain-free diet lately, to see what it’s like. So far it’s been great, the only issue is that I’m going through a lot of almond flour, which definitely racks up the grocery bill. However, since baking with almond flour is so much more filling, a smaller portion is actually ok! This comes from someone who can never have enough dessert or baking, so you can trust me on this one.IMG_7154
I made these muffins into mini-muffins because I recently acquired a teeny Wilton  baking tray. It’s probably better for cupcakes, but I had to try it. I really recommend using muffin tin liners with these muffins, because they’re oil free and stuck to the tray when I only greased it. When the muffins are only an inch high to begin with, losing the bottom layer is a pretty big percentage to lose.  







Lemon Chia Seed Muffins
A rich, lemony muffin that's grain, dairy and oil free andpacked full of nutrients!
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  1. 1 cup almond flour
  2. 1/2 cup coconut flour
  3. 1 tsp salt
  4. 1 tsp ginger powder
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 3 eggs, separated
  8. 1/4 cup applesauce
  9. 1 tsp vanilla
  10. 1/2 cup coconut cream
  11. 1/4 cup honey
  12. 3/4 tsp stevia powder
  13. pulp from 1 lemon
  14. 1/4 cup + 1 tbsp lemon juice
  15. 3 tbsp chia seeds
  1. Preheat oven to 350 degrees.
  2. Mix all dry ingredients in a medium bowl until well combined.
  3. In a food processor or blender, blend the lemon pulp.
  4. Mix egg yolks and all wet ingredients in a small bowl until there are few clumps.
  5. In a separate bowl, beat the egg whites with an electric beater until they are fluffy.
  6. Add the wet ingredients to the dry and mix until well combined, then fold in egg whites.
  7. Line a muffin tin and fill muffin cups all the way.
  8. Bake medium sized muffins for 25 minutes, or mini-muffins for 15 minutes.
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