Lemon Chia Seed Muffins

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!


  • 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



  • 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




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.


Source:  Tina Green, Natural Chef


Cost Per Serving:  $.78/muffin

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