Lemon Chia Seed Muffins

Thanks to Mothering member teenagreena for contributing this recipe.

This is a grain-free, dairy-free all around healthier version of the traditional lemon poppy seed muffins. The addition of coconut oil, almond flour and chia seeds make it a healthy treat rich in protein, healthy fat and omega-3 fatty acids. Kids love these muffins for their flavor. Mom's love them because they are healthy and they keep the kids going for a while!

Ingredients:
  • 3 eggs (preferably organic and pasture-raised)
  • 1/3 cup melted extra virgin coconut oil
  • 1/4 cup honey
  • 1 tablespoon lemon zest (2 small or 1 large lemon)
  • 2 tablespoons lemon juice (2 small or 1 large lemon)
  • 2 1/2 cups almond meal or flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 tablespoon chia seeds

Directions:
  • Preheat oven to 325 degrees
  • Line muffin pans with muffin/cupcake papers or squares of parchment paper..
  • In a large mixing bowl, beat the eggs
  • Add coconut oil, honey, lemon zest, lemon juice and beat until well combined.
  • In a separate bowl, combine the flour, salt, baking soda and chia seeds.
  • Add the dry ingredients to the wet ingredients and mix well.
  • Spoon the batter into the muffin cups, filling them to the top.
  • Bake at 325 degrees for 20-3- minutes until golden brown.

Yield: 9 muffins

Options:

Double the recipe and freeze the muffins for future use.

This recipe can be used to make a loaf or coffee cake by doubling the recipe and using a loaf
pan or square baking pan and increasing the baking time to 1 hour until toothpick inserted comes out clean.

Coconut flour can be substituted for part of the almond flour. About 1 Tablespoon of coconut flour per ¼ cup of almond flour.

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Source: Tina Green, Natural Chef

Cost Per Serving: $.78/muffin