Perfect for a sweet breakfast or tea-time treat, these lemon chia seed muffins are so spongy, moist, and incredibly good. We made them vegan, gluten-free, and sugar-free for everyone to enjoy without compromise.
Baking muffins is surprisingly easy, and with just a few tweaks, you can turn the classic recipe into a much healthier treat suitable for any diet. This recipe uses a mix of almond flour and rice flour as a substitute for plain wheat flour, perfect for those with gluten-sensitivity or celiacs.
While classic muffins include butter and eggs, we made ours with vegetable oil and mashed bananas instead. Ripe bananas also add natural sweetness to the muffin batter without the need for added refined sugars.
If you're a lemon-lover, like Marta, you'll immediately fall for their wonderful floral and lemony taste. How did we do it? With the perfect combo of lemon extract and freshly zested lemon. Grate only the yellow peel of the fruit leaving behind the bitter white pith underneath — you'll have all the zesty flavour with none of the bitterness.
We often use chia seeds in our vegan bakes as an egg replacement. When soaked in water, these tiny seeds form a gel-like mixture that binds the ingredients as eggs would do. In this recipe, however, we decided to add the chia seeds to the batter just before filling the muffin cases. This way, they will retain more of their crunchy texture, and they will feel just like poppy seeds.
Compared to the classic ones, our healthy lemon muffins have four times more fibres, ten times fewer sugars, and five times fewer saturated fats. So, put your kitchen apron on and get ready to bake a big batch of these delightful treats for the whole week!