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Lemon Chia Seed Muffins

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These lemon chia seed muffins are full of citrus flavor and PACKED full of healthy chia seeds. So easy to make and even easier to eat!

These lemon chia seed muffins are full of citrus flavor and PACKED full of healthy chia seeds. So easy to make and even easier to eat!

Over the summer I had the opportunity to test out some Bob’s Red Mill products and made these muffins.  They were amazing and everyone loved them! Kids included! They appear to be dense but have a very moist crumb and are perfect when paired with a hot cup of coffee.

I decided to change things around by using chia seeds instead of poppy seeds. Since I had never used chia seeds, except for chia pets, (yes they are the same thing) I was anxious to see how they would turn out.  They had a delicious nutty flavor and (added bonus!) they’re packed full of healthy antioxidants, fiber, and omega-3 fatty acids.These lemon chia seed muffins are full of citrus flavor and PACKED full of healthy chia seeds. So easy to make and even easier to eat!

I also swapped out some of the all purpose flour for some coconut flour. I have never worked with coconut flour before so this was a bit of a challenge as well. I had heard that when using coconut flour you should add more moisture.  Since I swapped out 1/2 cup coconut flour I made sure to add another 1/2 cup liquid (in this case buttermilk) to the batter.

These lemon chia seed muffins are full of citrus flavor and PACKED full of healthy chia seeds. So easy to make and even easier to eat!

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Lemon Chia Seed Muffins

These lemon chia seed muffins are full of citrus flavor and PACKED full of healthy chia seeds. So easy to make and even easier to eat!

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 20 minutes

Total Time: 35 minutes

Ingredients:

For Muffins:

  • 1-1/2 cup all purpose flour
  • 1/2 cup coconut flour
  • 3 tablespoons chia seeds
  • 1-1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 tablespoons unsalted butter, room temperature
  • 1 cup sugar
  • 2 large eggs
  • 1 lemon, fully zested
  • 1 teaspoon vanilla extract
  • 1 cup vanilla Greek yogurt
  • 1/2 cup buttermilk

For Lemon Glaze:

  • 1/2 cup confectioners sugar
  • 1-2 tablespoons lemon juice

Source: Adapted from Annie’s Eats

Directions:

Preheat the over to 350 degrees.

Line muffin tin with paper liners.

Mix together yogurt and buttermilk. Set aside.

Combine flours, chia seeds, baking powder, baking soda and salt in a medium bowl. Using a whisk, stir together dry ingredients.

In an electric mixing bowl, beat together butter and sugar on medium speed until light and fluffy - about 2 minutes. Add eggs, one at a time, mixing in fully between additions.

Mix in lemon zest and vanilla extract.

With mixer on low speed, add in dry ingredients in two additions alternating with the yogurt/buttermilk mixture, beating each addition just until incorporated.

Divide the batter between prepared liners, filling each about two-thirds full. Sprinkle the tops with addition chia seeds if desired. (If I'm not using the glaze I will add addition seeds now. If using the glaze I wait until after I have glazed the muffins)

Bake for 18-20 minutes until a toothpick inserted in the center comes out clean. Let cool in the pan for 5 minutes, then transfer to a wire rack.
While the muffins are still warm, whisk together the confectioners' sugar and lemon juice in a small bowl to make the glaze. Drizzle a small amount of the glaze over each muffin, sprinkle with chia seeds. Let the glaze set before serving.

Disclosure: These Bob’s Red Mill products were supplied to me for no charge but as always all opinion are 100% my own.

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