Lemon Chia Seed Muffins

Breakfast | April 29, 2014 | By


I have Spain on the brain so please excuse the brevity of this post.

The other day, Marta walked into our apartment with a huge bag of chia seeds and a request from her mom to make something with them. At first I thought I would experiment with a chia pudding, but was quickly reminded that the last time I tried to do that, I failed miserably. A few days later, I randomly stumbled across this recipe while perusing Pinterest. (It’s a guilty pleasure of mine to create boards of food I’d love to eat, places I only wish I could visit, clothes I can’t afford and apartments decorations that I’m not crafty enough to recreate).

I love this recipe for a few reasons. 1) I got to use the most beautiful Meyer lemons. 2) It reminds me of one of my faves: lemon poppy seed muffins. 3) It’s incredibly simple to make. 4) It was my first time venturing into the world of gluten-free.

This recipe calls for coconut flour, giving it the slightest hint of coconut to balance out the tart of the Meyer lemons and the sweetness of the honey. I hope you like this recipe as much as we do!


*This recipe is Marta-approved.


Meyer Lemon Chia Seed Muffins (slightly adapted from SlimPalate)

1/2 Cup of Coconut Flour

2 Tbsp of Chia Seeds

1/4 Tsp of Baking Soda

Zest from 3 Small Meyer Lemons

1 Pinch of Salt

2 Tbsp of Lemon Juice

1 Tsp of Apple Cider Vinegar

1/3 Cup of Organic Honey

4 Organic Eggs

1/4 Cup of Melted Coconut Oil


Preheat oven to 350 degrees and line a muffin tin with cupcake liners. Set aside. In a medium bowl, whisk together the coconut flour, chia seeds, baking soda, lemon zest and salt until thoroughly mixed. Set aside. In a clean bowl, whisk together wet ingredients until eggs are completely beaten. Add wet ingredients to the dry mixture and beat until there are no clumps. Using an ice cream scoop, fill each muffin liner 3/4 of the way full. Bake for 20 minutes, or until an inserted toothpick comes out clean. Let cool and enjoy!

Serves 10-12.






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