These Healthy Lemon Chia Seed Muffins are the perfect breakfast! Low in sugar and vegan, they’re packed with zesty lemon flavor and nutritious chia seeds.
This post contains affiliate links. As an Amazon Associate I earn from qualifying purchases. Click here to read my policy and more about affiliate links.
These Healthy Lemon Chia Seed Muffins are basically like a ray of sunshine in muffin form. I swear I could eat them for breakfast every day!
They’ve got the perfect amount of zesty lemon, protein and omega 3’s from the chia seeds, and just taste SO yummy! I came up with this recipe years ago when we first moved into our apartment, and it’s been one of my favorites ever since.
On the first night we were in our new apartment together (and ate popcorn for dinner on top of a moving box) I promised Tyler I would make him whatever he wanted for breakfast to make up for our lack of exciting dinner.
He quickly replied – Lemon Poppyseed Muffins. Buuuut… when I went to look in the cabinet we didn’t have poppy seeds. (Because who thinks to buy poppy seeds for your new apartment when you’re hungry, tired and grocery shopping at 9’o clock on a Saturday night)
I didn’t want to crush his hopes and deny the request, so I just agreed and figured I’d come up with something in the morning.
When I was getting out the ingredients to bake the muffins, I noticed I had a big bag of chia seeds in our pantry that would be PERFECT as a replacement for the poppy seeds. I’m kinda in love with chia seeds.
Even though they’re little – they’re tiny powerhouses! Just one tablespoon of them has 4g of fiber, 3g of protein and more than a third of your daily recommended intake of omega 3 fatty acids!
What makes these muffins healthy?
Healthy whole grains – The base of these muffins is a combo of oat and whole wheat flour! Usually muffins are made with white flour, but the whole grains help make this a healthier muffin that will keep you fuller for longer!
Low sugar – Rather than loading these muffins up with sugar, I sweetened them with just maple syrup
Back to the muffins… So I subbed in chia seeds for the usual poppy seeds…. and Tyler gave them the stamp of approval. I think you’ll love them just as much!
Substitutions for these Healthy Lemon Chia Seed Muffins:
Eggs- I wouldn’t recommend using regular eggs in this recipe. You can try using 2 regular eggs, but depending on the size of the eggs, it may affect your batter.
Gluten Free – I haven’t tried making these muffins gluten free, but you may be able to substitute whole wheat flour with gluten free flour
How to store lemon chia muffins:
Storing: I store these muffins in the fridge for up to a week to maintain freshness. You can leave them out of the fridge on the counter, but they will not last as long.
Freezing: You can freeze these muffins. Put them in an airtight container or ziploc bag. To defrost, leave out the night before in the fridge and they will thaw out. Or – just pop in the microwave for 1-2 minutes!
Try these healthy muffin recipes!
- Healthy Apple Muffins
- Healthy Zucchini Bread Muffins
- Healthy Banana Protein Muffins
- Healthy Carrot Pineapple Muffins
- Healthy Pumpkin Muffins
- Healthy Cranberry Orange Muffins
Healthy Lemon Chia Seed Muffins
For flax egg:
- 3 tablespoons flax seed meal
- 7.5 tablespoons warm water
For the batter:
- 2 ½ tablespoons lemon zest
- 6 tablespoons lemon juice freshly squeezed
- 1 tablespoon coconut oil melted + cooled
- ½ cup applesauce
- 4 tablespoons maple syrup
- 1 cup almond milk
- 1.5 cup oat flour
- 1 cup whole wheat pastry flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 3 tablespoons chia seeds
- Preheat oven to 350 and prepare a greased or lined muffin tin.
- In a small bowl, mix together flax seed meal and warm water until combined. Allow them to sit for 5 minutes and solidify to make ‘flax eggs’.
- In a bowl combine flax eggs, lemon zest, lemon juice, oil, applesauce, maple syrup and almond milk
- Stir in flours, baking powder, baking soda, cinnamon + chia seeds.
- Pour batter in to greased muffin tins
- Bake for 20 minutes until edges are golden brown and toothpick comes out clean when inserted inside.
- If you don’t want to flax eggs you can use 2 regular
- If you don’t have flax seed meal, you can pulse flax seeds in a food processor or blender until they are fine.
- You can sub maple syrup with honey
- I haven’t tried making these muffins gluten free, but you may be able to substitute whole wheat flour with gluten free flour