Vegan Lemon Chia Muffins

This past week was full in every sense of the word.

My little family and I flew to Amarillo for a week long stay with my husband’s family. We had such a great time and are now trying to catch up on much needed sleep! Being in Amarillo also means I was detached from technology and social media, which was a very great thing. No laptop, no camera bag, no posts. Just a few books, a lot of time to spend with family, and much needed moments of self-reflection.

It’s amazing how rejuvenating it is to be away from your everyday routine for a time. As soon as we got back home, though, I could not think of anything more exciting to do than to bake. Which brings me to introduce a new favorite muffin recipe: Vegan Lemon Chia Muffins.

Vegan Lemon Chia Muffins

Vegan Lemon Chia Muffins

These muffins are little slices of heaven. They are super lemony, moist, sweet, and the chia seeds add a nice crunch reminiscent of poppy seeds. This recipe uses the juice of three lemons and the zest of two to get that burst of lemon flavor that is sometimes lacking considerably in lemon-flavored sweets. These lemon chia muffins, I can assure you, will not disappoint!

Also, no one would ever guess these muffins are dairy free AND egg free. The chia seeds act as a binder just like eggs and coconut milk has a high fat content just like cow’s milk, which results in a baked good product that is vegan but identical to a traditional muffin recipe. And they’re SOOO good! Like, addictive good!

I had the hardest time deciding whether to call them muffins or cupcakes. They are definitely as sweet and moist as cupcakes, but I did not want the frosting (I don’t think I can handle any more sugar right now!). So I settled on muffins, but by all means you can turn these into cupcakes by using cupcake liners and topping them with a delicious frosting.

Maybe I should invent a new category called muff-cakes instead? Or cup-ins? That should totally be a thing!

Vegan Lemon Chia Muffins

Vegan Lemon Chia Muffins

In addition to these lemon chia muffins, if you’re looking for more sweet treats to enjoy this summer you definitely want to make this strawberry cream pie and these chocolate orange date bites that will blow your mind!

If you decide to make these vegan lemon chia muffins, feel free to tag me @simplenaturalnutrition on instagram so I can see. Enjoy guys!

Vegan Lemon Chia Muffins
Vegan Lemon Chia Muffins
 
Author:
Serves: 12 muffins
Ingredients
  • 2 cups all-purpose flour
  • 1 cup sugar (I used cane sugar)
  • 1 tablespoon chia seeds
  • ¼ cup water
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ½ cup extra virgin olive oil
  • ½ cup coconut milk
  • Juice of 3 lemons
  • Zest of 2 lemons
  • 1 cup powdered sugar
  • Juice of 1 lemon
  • ½ teaspoon vanilla extract
Instructions
  1. Grease a 12-muffin pan and preheat oven to 350 degrees Fahrenheit (F).
  2. Add chia seeds to ¼ cup water, then set aside and let sit while preparing other ingredients.
  3. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  4. In a large bowl, whisk together sugar and olive oil until sugar dissolves. Next, add lemon juice and zest, chia seeds, and coconut milk. Whisk all wet ingredients until everything is incorporated.
  5. Add the dry ingredients to the wet ingredients a little at a time, stirring with a rubber spatula. Once all the dry ingredients have been added to the wet ingredients, stir batter until moistened using a rubber spatula.
  6. Pour the batter into 12 muffin tins, filling each tin up to ⅔ of the way.
  7. Bake muffins at 350 F for 25-30 minutes, or until inserted toothpick comes out clean.
  8. While muffins are baking, prepare icing by combining powdered sugar, lemon juice, and vanilla extract. Stir using a spoon until combined. Adjust the consistency as needed by adding more lemon juice or powdered sugar.
  9. Once the muffins are finished baking, take them out of the oven and let cool.
  10. Add icing before serving (if desired).
Notes
Nutrition facts per serving (1 muffin, not including icing): 248 cal., 12 g total fat, 3 g sat. fat, 0 mg cholesterol, 221 mg sodium, 35 g CHO, 1 g fiber, 17 g sugar, 3 g protein | Daily values: 0% vitamin A, 9% vitamin C, 8% calcium, 8% iron
Vegan Lemon Chia Muffins | Unrefined RD

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About Kim Suddeath

6 comments to " Vegan Lemon Chia Muffins "
  • i have to make these muffins! they are so pretty and i just love the chia addition – one of my new favourite things to eat.

    • Chia seeds are a new favorite for me, too! The secret to baking with chia seeds, I found, is soaking them in water before adding them to the batter to keep them from soaking up all the moisture. Thanks Thalia and I hope you love these muffins!

  • These muffins literally look like they belong in a bake shop! So perfect and so beautiful! I would love one with a cup of coffee!!

  • Jessica Mullins

    Kim, your photography on this one is incredible! I’m drooling just from the pictures! 😉 Cannot wait to try these. I’d love to know your professional opinion on sugar substitutes, when you have a chance….coconut sugar, xylitol, maple sugar, stevia, date sugar, etc. I love to experiment with all of them but I don’t really know which one, if any, are the more superior healthy choices. Thanks in advance! 🙂 Love this blog!

    • Aww, thank you SO much for your sweet words Jessica! That makes my day. Choosing a superior sugar substitute is a great question! My professional opinion on sugar substitutes is: as pure as possible and not too much. Too many added sugars, no matter where they come from, can lead to health complications such as diabetes, obesity, and heart disease. So, cutting back on all types of added sugars is a good idea. I personally like to use minimally processed sugars (such as cane, turbinado, coconut, maple, date). As far as sweeteners that are lower in calories than refined sugar (splenda (artifical sweeteners), xylitol (sugar alcohols), stevia (novel sweeteners), etc.), there are no safety issues at present to recommend avoiding their use and they can be helpful for weight control and diabetes. Thanks for asking and I hope this helps!

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