For the longest time I hated lemon flavored sweets. I couldn’t understand why anyone would want to eat lemon candies or lemon desserts or lemon ice cream. I mean, what kind of psycho would choose lemon cake over chocolate cake? It just isn’t right. But slowly, my love for lemons began to shine through my chocolate exterior. Finally, I could admit to myself that lemon squares are delicious. Lemon sorbet? Don’t mind if I do. Raw lemon cheesecake? Even better!
So I decided to make lemon muffins for the first ever last week, and I also added chia seeds because one can never have too many chia seeds. The result? A hearty, flavorful muffin that tastes super amazing with homemade strawberry jam and a cup of coffee ☕️🍓
These Chia Lemon Muffins are egg free, dairy free, gluten free, and don’t contain white or overly processed sugars. Think healthy thoughts like “brown rice flour, fresh lemons, chia seeds, coconut sugar.” This recipe has room for improvement if you’re one of those people that likes to get creative in the kitchen. For instance, I think walnut pieces would fit right into this recipe. Or freshly chopped rosemary. Or you could substitute the chia seeds for flax seeds. And instead of topping it off with a fruity jam, a lemon glaze would be delish. Or my favorite go-to 👉 coconut whipped cream!
Sit down and enjoy a Chia Lemon Muffin for breakfast or a snack, or grab one to-go on your way out the door. It will keep you filled up much longer than the wheaty, sugar filled version! My recipe is up now at VegNews Magazine, so click on the link below to get it!