Here’s everything you need. Loved them and will make again! In a separate bowl, whisk together the oil, milk, cider vinegar and vanilla extract. I have left over lemon from another recipe I made off the book and this was the perfect way to use it. These vegan lemon muffins have a light lemon flavor and crunch from chia seeds. I’ve done that with pancakes and it became gummy like these muffins. 3.4.3177 Light and moist with some crunchy chia seeds inside. Drizzle icing over the muffins, followed by a sprinkle of chia seeds. I could not find Myer Lemons so used regular lemons & a orange for juice/zest. Mix all the wet ingredients until sugar is well combined. The muffins turned out gooey and deflated. Feb 14, 2018 - Easy and delicious Lemon Chia Seed Muffins! I know I seriously modified the recipe but just wanted your take on where I went wrong. Combine the wet ingredients with the dry ingredients and mix until just combined. My wife made a lemon cake or lemon loaf recipe last week and they were sooo good! Thank you so much! Hi Aimee, I don’t always have good luck replacing flour with GF flour even though they’re advertised to be a 1:1 replacement – the texture can really change, depending on the recipe. These Vegan Lemon Muffins are great to bake for a weekend breakfast. This version you see here is delicious, light and lemony with an occasional crunch from chia and a fruity pop of colour from blueberries. Do you think I could substitute gluten free flour for the flour in it??? They baked at 375 for 30 minutes. In a large bowl, combine flour, baking soda, salt, sugar, and lemon zest. Posted in 2 categories Sweets | Comments But these turned out too dense and didn’t rise and were sticky. Let's talk about Food, Health, Ethics and the Environment. In a large bowl, whisk together the flours, baking powder, baking soda, and salt. If you think you can do that, then let’s make some vegan muffins! … These delicious baked sweet potatoes with black bean salsa are... Eat less meat, be healthly & help the planet with The Flexitarian (aka The Flexible Vegetarian) Diet. I adore these muffins with added blueberries! *Make your own almond flour by blending slivered almonds in a blender until they become a fine meal. I don’t have coconut sugar on hand, would brown sugar sub in well? Prepare chia eggs by mixing 2 Tbsp of ground chia seeds with 6 Tbsp of water. Let cool for 10 minutes in the pan, then transfer to a wire rack to finish cooling. I doubled the recipe, and it doubled perfectly making 21 perfect-height muffins. This rose so well and it had such a crisp shell to the muffin. Find more of our delicious muffin recipes here! In medium bowl, melted butter, vanilla, lemon juice and zest, non-dairy milk, and sugar. Your email address will not be published. All Rights Reserved. Add wet ingredients to dry ingredients. Without the almond flour, they’re a bit more dry but we still liked them. Perfect as a quick breakfast when you're on the go, or a sweet lunchtime snack. They barely taste like lemon at all so I’m definitely disappointed. Do you believe they will be as moist using another type of plant based milk and an additional 1/2 cup of flour in place of the almond flour? I didn’t have Meyer lemons so I used the zest of one lime and one small tangerine, the juice of the lime and a couple of lemon esential oil drops. Add the thickened chia seed mixture to the creamed butter. Set aside to thicken. Can’t wait to try this recipe ♥. Thoughts? I hope you all had a fantastic celebration. … Hi Kristen, I’m so glad you loved them! Coconut sugar makes these refined sugar free. Happy New Year! The texture came out great but the flavor is super bland. Freeze extras for busy mornings or quick snacks! Any recommendations, Jeanine? Just the right amount of lemon and sweetness. Perfect for school lunches:). Dairy-Free, Egg-Free, Nut-Free, Soya-Free. Can I sub this instead of using all-purpose? Your recipes are just mouth watering. The BEST lemon muffin recipe of all time. In a separate bowl, combine chia seeds and water. Let me know what you settle on and how it goes! Healthier Lemon Chia Muffins . These banana lemon chia muffins will be your new favorite snack — they’re moist and fluffy with a lightly sweetened and bright flavor plus extra nutrition by way of chia seeds, banana, lemon … It wasn’t intentional – it just happened. Thanks for all you do! ), and even vegan cream cheese, which I used to make a simple frosting for my muffins. © 2021 https://theflexitarian.co.uk. Thanks for sharing! I replaced half the olive oil with sunflower seed oil, the almond flour with regular flour, vanilla extract with vanilla beans and reduced the baking soda mix (and it still rose a bit too much; damned basic oven). Chia seeds combined with non-dairy milk make a great egg substitute in these naturally sweetened vegan muffins—they also add a delicate crunch that’s reminiscent of poppy seeds. Perhaps you have a place to simply donate? Make a well in the center and add the maple syrup and vanilla. Super moist (even without a flax egg) and the chia seeds give a little crunch similar to poppy seeds. Although they don’t taste much like lemon without the glaze. Carefully spoon into each muffin paper baking case in muffin tin to 3/4 height. These Healthy Lemon Chia Seed Muffins are the perfect breakfast! from our home in Chicago, while our shiba pups eat the kale stems that fall on the kitchen floor. I especially love using olive oil in lemon recipes because lemon and olive oil are a great flavor pairing. I created this recipe for my son who absolutely loves lemon cakes and desserts  (especially lemon drizzle). Place in the oven for about 20-25 mins. Hi Anita, the almond flour would help all of those things since almond flour and AP flour aren’t a 1:1 exchange. Preheat the oven to 375°F and lightly oil a 12-cup non-stick muffin tin. Stir in chia mixture. 1 cup Friendly Farms AlmondMilk, Original, 1 teaspoon Simply Nature Organic Apple Cider Vinegar, 2½ teaspoons Baker’s Corner Baking Powder, ½ cup + 2 tablespoons Simply Nature Organic Coconut Sugar, ⅓ cup Specially Selected Premium Extra-Virgin Olive Oil, 1 teaspoon Stonemill Pure Vanilla Extract, 1 tablespoon Simply Nature Chia Seeds, more for garnish, 2 tablespoons Specially Selected Pure Maple Syrup, 1 teaspoon Meyer lemon zest, more for garnish. Preheat the oven to 200°C/400°F/Gas 6. Like all muffins, these are best on the day they’re made. Hello I just made these and they are amazing. Place 12 large paper baking cases in a muffin tin. I use “Cup4Cup” and usually add a teaspoon of Pamela’s gum substitute to ensure cohesion. Lemon Poppy Seed Cake: Preheat oven to 350°F (180 °C). I really like the flavor of whole wheat pastry flour. Hi Adriana, I’m so glad you loved the muffins! In medium bowl, stir together almond milk and chia seeds, then set aside for 10 minutes. Thanks. I actually tried this recipe and it is very good. I needn’t have worried: once I added the frosting to the muffins everything was perfect. To make things easier on the big day, these vegan Christmas muffins can be made a day ahead and will keep in an airtight container for up to three days. Bake for 18 minutes in a 400 degree oven, or until they are golden brown and a toothpick comes clean. Vegan Lemon chia Seed Muffins Change store and / or country Send to: Ireland Austria Belgium Croatia Denmark Finland France Greece Germany Italy Luxembourg Netherlands Portugal Romania Rep Czech United Kingdom Slovenia Spain Poland Mix together icing sugar and lemon juice. There’s no flavor whatsoever. Fold in the chia seeds and use a ⅓-cup measuring cup to scoop the batter into the muffin tins. In a small bowl, mix together flax seed meal and warm water until combined. Welcome!! I was unable to find the exact brand of vegan cream cheese listed and used another. Refrigerate for at least an hour to hydrate … 3. Instructions Preheat the oven to 375F. All rights reserved. Orange juice helps the muffins brown and caramelize on top. Could i use all whole wheat with almond flour instead? Your email address will not be published. For a stronger lemon flavor, you could also use a few drops of lemon oil (next to the vanilla extract in the baking aisle. I added a few blueberries and skipped the frosting. Beat in eggs one at a time, mixing well in between each one.Then sift in both flour and baking powder and fold … Chia seeds are high in calcium, protein and omega-3s. Hi Jennifer, I’m sorry you didn’t enjoy this one. Light and moist with some crunchy chia seeds inside, this recipe is low in fat and uses spelt flour which is a nutritious wholegrain high in fiber. Spoon the mixture between the muffin tins and add in the blueberries in the middle and leave some for on top - push them in slightly. I hope that helps! Bake for 16 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Besides being detoxifying and alkalizing, they simply make any dish better, wake up the senses, and … They’re fluffy and delicious and I’m so glad I found your recipe. I would absolutely recommend this lemony recipe! I do think Meyer lemons are sweeter and more fragrant than regular lemons. I am a new follower and this is the first recipe of yours I have made. In love with them. Hi Lauren, yes, I think whole wheat pastry flour would be great. Mix wet ingredients in another bowl: chia eggs, melted coconut oil, non dairy milk and lemon juice. Do not mix. Stir in the almond milk mixture. Add chia seeds and let ithem sit for a few minutes. I loved how Chia seeds were used instead of regular poppy seeds – still crunchy! Using a hand mixer or a food processor, mix the cream cheese, lemon juice, maple syrup, and lemon zest until smooth. Beautiful, fluffy, zesty, seedy muffins. Did I mention that these lemon muffins are vegan? Pro tip: you don’t have to buy almond flour, you can just blend slivered almonds in blender until they become a fine meal. I used regular lemons instead of Meyers and it turned out great. I have been the “star baker” in my house ever since. I just made this recipe and adapted it a bit with eggs because I’m not vegan. This post is in partnership with ALDI, because I wanted to tell you about some new exciting healthy/veggie-forward products that they have like Meyer lemons(! Zucchini Lemon and Chia Seed Muffins Recipe - April J Harris Fill a muffin tin with liners or grease with oil. Thanks Rebecca. No Oil Needed! You could probably try upping the almond flour ratio – they won’t rise quite as much and I’m not sure of the ratio with the gluten free flour (since I haven’t tested it). Set aside. The frosting here is light and lemony – it’s made with vegan cream cheese, maple syrup, Meyer lemon juice, and lemon zest. Transfer the batter to the prepared pan. I’m gonna make this again without substituting as well. If you prefer a non-vegan option, simply mix two beaten organic eggs instead of the chia eggs with the wet ingredients. So here are some yummy lemon muffins that I’ve been baking lately! In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. (I’d buy your book but am under threat of having ALL my books donated if I bring one more cookbook into the house. Preheat oven to 375 degrees F (190 C) and line a standard muffin tin with 12 paper liners, or lightly … Once the chia seed mixture has thickened, stir in the chia seeds. Thank you for this recipe, my husband love lemon pie, cake, muffin, etc. Like most of the vegan muffin recipeson this blog, these lemon poppy seed muffins are super simple to make! Add the lemon mixture to the medium bowl and stir well. I thought for sure with all that zest and juice that they would taste amazing. Regardless, love your recipes and they usually turn out delicious even when I substitute. Us? Required fields are marked *, Notify me of follow-up comments via e-mail. Let set for approximately 5 minutes. To me, they were sweet and lemony enough without it. Soooooo good! Spoon the muffin batter evenly into the prepared muffin tin. I will make it again. Add wet ingredients to dry ingredients and mix thoroughly. Mix well until well combined. They freeze well, and the frosting can be stored in the fridge for a few days (it’s best to freeze them un-frosted). Hi, I was wondering if you knew the nutrition value of these muffins? Dollop onto the cooled muffins and garnish with chia seeds and lemon zest. I’m not familiar with the different varieties of lemons. Liked this recipe? These were amazing, and super easy to make! In pretty much everything. Ha, I’m glad the flavors balanced out in the end. Add the Silk® Almond Yogurt Alternative, Silk® A lmondmilk, lemon zest, lemon juice, and vanilla. We create & photograph vegetarian recipes Vegan and gluten free Lemon Chia Seed Muffins took over my morning… my whole morning. Hi Stephanie, I’m so glad you loved them! 2. Oh man! Awesome!! HI Meghan, I’m so glad the recipes have been working well with Cup4Cup! The muffins themselves have a lighter lemon flavor, but the frosting and the zest on top make them bright and tangy. They might come out more dense, I’d probably try half white and half whole wheat (and the written amount of almond flour). Cream together coconut oil and sugar. In a small dish, combine the chia seeds and water and set aside. Line muffin tin with paper liners. Inspired by lemon poppy seed but made healthy with chia, blueberries, almonds and zero oil! Subscribe to our e-mail newsletter to receive updates. In a small bowl, combine the almond milk and apple cider vinegar. Thank you for such a yummy recipe! The thing is – I’ve become a morning person. Combine the melted coconut oil and sugar until combined. Fold in the blueberries and 1/2 tablespoon of chia seeds. Low in sugar and vegan, they’re packed with zesty lemon flavor and nutritious chia seeds. Frozen or canned fruit quarters will also work in this recipe in place of the fresh stone fruit. Instead of making lemon poppy seed muffins, I used chia seeds. I’m rather fussy when it comes to muffins but these are perfect. Also, switching from dry sugar to liquid sugar would definitely affect the rise. Using a hand mixer or a food processor, mix the cream cheese, lemon juice, maple syrup, and lemon zest until smooth. Serves: 10; Prep: 5 minutes; Cook: 10 minutes I think another plant based milk will be just fine. Thanks for posting. Insert a skewer to check they are cooked. I really liked the chia seeds in there! Dollop onto the cooled muffins and garnish with chia seeds and lemon zest. And if you’re as much of a muffin fan as I am, I heartily recommend you try my Banana Muffins, Blueberry Muffins, and or Coconut Mango Muffins next. Fold the wet ingredients into the dry ingredients until just combined followed by lemon zest, chia seeds and blueberries. I used gluten free all purpose and substituted maple syrup for the sugar and used a 6 muffin pan. I tried these with just all purpose flour. This was amazing!! On weekdays, I find that I get my best work done first thing in the morning. I made these with my meyer lemons that just ripened and the recipe was perfect even though I didn’t use any of the brands mentioned and I didn’t make the glaze. I’d like to try a nut-free version for my boyfriend who has allergies. You can also swap the cranberries for raisins. I love them so much I incorporated them into my blog name and literally have dreams about owning a lemon tree. Earlier I mentioned that we are making these muffins light and fluffy by using both Baking Powder and Baking Soda.Also, I mentioned that we are making these muffins both more affordable and healthier by using Chia seeds rather than the usual poppy seeds.. Also, I mentioned that these muffins can be made vegan … The drizzle is optional but adds a nice touch. But this darling little muffin wasn’t my first batch! So glad you enjoyed them ! These were goood! Preheat the oven to 200°C. Pour in the center of the flour mixture and mix well. Do Meyer lemons have a stronger flavor? These beautiful Lemon, Chia, and Coconut Muffins are perfect as a morning treat or a snack when you get home! Gluten Free Vegan Lemon Chia Seed Muffins. SAVE it to your collection. Plus, chia seeds are a more common pantry staple for me; I always have them on hand. Whenever I substitute, I try to keep the same liquid/dry ratio. Hi Diana, you can just sub in regular sugar! These are awesome! In a separate medium-sized bowl, stir together the oat flour, protein powder, apple sauce, soy yoghurt, syrup, chia seeds and desiccated coconut. Tips to use every part of the vegetable -. Stir in … ), organic coconut sugar(! I know she’ll love these muffins too, thank you! Bursting with citrus flavours, these Lemon & Chia Seed Muffins are delicious for breakfast or snack and an alternative to lemon poppy muffins. I also loved that I did not have to make a “flax egg” like most vegan websites tell you to do. I love lemons. Recipe by The Flexitarian. Find these ingredients and more fresh and affordable healthy finds at ALDI. Make the icing while the muffins are cooling down. We love to eat, travel, cook, and eat some more! Set aside for 10 mins. I even sneak one muffin in his lunchbox as a special treat. These lemon muffins are made with some almond flour, which gives them a nutty texture and flavor. I wasn’t blown away by the frosting on its own and ended up adding a little more maple syrup to balance out the tartness. May 11, 2017 - These vegan Lemon & Chia Seed Muffins are bursting with citrus flavour. I’m not sure what went wrong. Every time I make a batch they disappear in no time. Let sit for 5 minutes to thicken. These will be baked at home regularly . I have been making almost every recipe that comes to me from you via newsletter. This lemon chia seed muffin recipe makes exactly 12 delightful muffins in a standard sized muffin pan. Hi Michelle, I’m so glad you loved the muffins! They just require a little bit of whisking, folding, and baking. Combine the flour, baking powder, baking soda, salt, poppy seeds, and lemon zest. Happy New Year. Pour into lined muffin tins and bake for about 15-20 minutes or until lightly browned on top. On weekends and holidays, I like to get up, pour coffee, and bake something for breakfast. You get that same look and a tiny bit of crunch, but chia seeds also add some extra nutritional value, so I love using them here. They’re sometimes hard to find but, conveniently, they’re at ALDI. Place 12 large paper baking cases in a muffin tin. Thank you for this delicious recipe! Preheat oven to 350 degrees F. Line muffin pan with paper liners. *Make your own almond flour by blending slivered almonds in a blender until they become a fine meal. Thanks for the quick reply! Well, we had a nice dinner and then slept through the new year for (I think) the second year in a row. Place 1/3 cup melted coconut oil into a 1 cup measuring cup– add the chia egg and then enough almond milk to fill the cup. Copyright © 2020 Love and Lemons, LLC. Vegan Chia Banana Muffins 1 cup whole wheat pastry Flour 3/4 cup unbleached white flour 3/4 cup organic granulated sugar 1 teaspoon baking powder 1/2 teaspoon baking soda 1/4 teaspoon sea salt 1/2 teaspoon cinnamon 1/4 teaspoon nutmeg 1/4 teaspoon ground ginger 2 … Skewer should come out clean. So good! It took two batches to get these gluten free and vegan Lemon Chia Seed Muffins right! Whisk together the apple puree, lemon zest and juice, egg and oil and pour into the dry ingredients. In a medium bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, and vanilla. Baked Sweet Potatoes with Black Bean Salsa [vegan] [gluten free], 75ml melted coconut oil [2.5 fl oz / US 1/3 cup], 75ml non dairy milk [2.5 fl oz / US 1/3 cup], 2 chia eggs (2 Tbsp of ground chia seeds + 6 Tbsp water). I love Meyer lemons because they’re juicier and sweeter than other lemons. I used almond milk, apple cider vinegar, and olive oil in lieu of any dairy. Just like my Lemon Coconut Chia Muffins, these are citrusy fluffy muffins have chia seeds for a bit of texture. Used another Comments Instructions Preheat oven to 350 degrees F. line muffin pan with liners... Spoon into each muffin paper baking cases in a muffin tin with liners or with. Added the frosting and the zest on top - Easy and delicious i. And moist and i ’ m not familiar with the cream cheese listed and used a 6 muffin pan of! Spoon into each muffin paper baking cases in a bowl mix together spelt flour, they were sooo good lightly... Because i ’ m sorry you didn ’ t a 1:1 exchange measuring to... Thank you for this recipe for my muffins apple cider vinegar Jennifer, ’. Flavors balanced out in the pan, bake and done delightful muffins in a muffin tin aren ’ vegan lemon chia seed muffins. But the flavor is super bland or lined muffin tin with muffin a... Vegan muffin recipeson this blog, these lemon muffins are great to bake for 16 to 17,. 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Milk and lemon zest together flax Seed meal and warm water until combined your wonderful contribution to the of! Is well combined non-stick muffin tin 12 large paper baking cases in a tin! Thing is – i ’ m so glad i found your recipe just require a crunch! The cream cheese frosting for an extra-zesty, lemony pop more sugar-free recipes like this one still!. And chia seeds and vanilla hi Anita, the almond milk and lemon zest non-dairy! 1:1 brand, but you ’ re made free and vegan, they ’ re made without. Cooking and baking degree oven, or a snack when you get home super bland without a egg... And sweeter than other lemons pan, bake and done stir well are good... By mixing 2 Tbsp of water even without a flax egg ” like vegan! And it doubled perfectly making 21 perfect-height muffins of texture then let ’ s make some vegan muffins would affect... Sub in regular sugar they look so delicious and i ’ m so glad the recipes been. And didn ’ t rise and were sticky into lined muffin tins and bake for 18 minutes in dry! Soy milk, and olive oil in lieu of any dairy batch they disappear in no time butter vanilla! Vegan lemon muffins are delicious for breakfast or snack and an Alternative to lemon poppy Seed:. Alternative to lemon poppy muffins mix until just combined of whole wheat pastry flour you re... A teaspoon of Pamela ’ s make some vegan muffins not familiar with the different varieties of lemons in vegan lemon chia seed muffins...