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.
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!
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!
- 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
- Grease a 12-muffin pan and preheat oven to 350 degrees Fahrenheit (F).
- Add chia seeds to ¼ cup water, then set aside and let sit while preparing other ingredients.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- 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.
- 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.
- Pour the batter into 12 muffin tins, filling each tin up to ⅔ of the way.
- Bake muffins at 350 F for 25-30 minutes, or until inserted toothpick comes out clean.
- 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.
- Once the muffins are finished baking, take them out of the oven and let cool.
- Add icing before serving (if desired).