These Lemon Chia Seed Muffins are perfect for a sweet breakfast or tea time. They 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 multiple treat healthier suitable for any diet. This recipe uses a mixture of almond flour and rice flour as a substitute for plain wheat flour, perfect for those with gluten intolerance or celiac disease.
While classic muffins contain butter and eggs, we made ours with vegetable oil and mashed bananas instead. Add ripe bananas too natural sweetness to the muffin batter without the need to add refined sugar.
If you are a lemon lover like Marta, you will immediately fall for her wonderful floral and lemony taste. how did we do it With the perfect combination of lemon extract and freshly grated lemon. Grate only the yellow rind of the fruit, leaving the bitter white pith underneath – you get all the savory flavor without the bitterness.
We often use chia seeds in our vegan casseroles as an egg substitute. When soaked in water, these tiny seeds form a gel-like mixture that binds the ingredients like eggs. For this recipe, however, we decided to add the chia seeds to the batter just before filling the muffin cases. This way they retain more of their crunchy texture and feel like poppy seeds.
Compared to the classics, our healthy lemon muffins have four times more fibers, ten times less sugarAnd five times less saturated fat. So, put on your apron and bake a ton of these delicious treats all week long!