Lemon Chia Seed Muffins

Healthy Lemon Chia Seed Muffin topped with a glaze with more muffins and lemon slices in the background.

Lemon Chia Seed Muffins are fluffy and bright, sweetened with honey and made with oat flour. You'll love this easy gluten free lemon muffin recipe!

Prep Time10

Cook Time15

Chill Time30

Total Time55

Servings: muffins

Calories: 172kcal

Ingredients

½ cup honey 160 g, 118 mL
½ cup plain Greek yogurt 125 g
2 large eggs room temp
¼ cup avocado oil
3 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon lemon extract
1 teaspoon almond extract optional - can sub more lemon or vanilla
1 ½ cups oat flour 160 g
1 ½ teaspoons baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons black chia seeds

Optional Lemon Glaze:

½ cup organic powdered sugar
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 350℉. Line a 12-count muffin tin with paper or silicone liners and set aside.
To a large mixing bowl, add the honey, Greek yogurt, eggs, avocado oil, lemon juice, zest, lemon extract, and almond extract. Whisk together until smooth.
Add the oat flour to the wet ingredients and whisk until the flour is fully incorporated.
Sprinkle in the baking soda, baking powder, and salt. Whisk together to evenly distribute. *Note: If the leaving is not evenly distributed, your muffins might rise unevenly. However, you also want to avoid over-mixing.
Use a rubber spatula to fold the chia seeds into the batter. Just mix long enough to distribute and ensure there are no pockets of dry chia seeds. Do not over-mix.
Chill the batter in the fridge for 30-60 minutes. *Note: This step can be skipped if you’re in a hurry, but it improves the texture and helps activate the baking powder so the muffins rise higher.
After chilling, give the batter a quick stir, then use a cookie scoop or large spoon to divide the batter between the muffins wells. Aim to fill them ¾ full. Avoid over filling.
Place the muffins in the preheated oven and bake for 14-16 minutes (15 minutes was perfect for my oven, but if you skip chilling the batter, they will cook faster so check at 12 minutes).
Remove the muffins from the oven and allow them to cool for about 10 minutes before enjoying.
Optional Lemon Glaze: Combine the powdered sugar and lemon juice in a small bowl and stir together until smooth. Drizzle on baked and fully cooled muffins.

Notes

For the best flavor, use fresh lemon zest and lemon juice. 1 large lemon should yield enough zest and juice for this recipe.
If you use melted coconut oil instead of avocado oil, you will want the yogurt and eggs to be room temperature. This prevents the coconut oil from solidifying.
Mini Muffins: This recipe yields 12 regular size or 36 mini lemon muffins. Reduce the bake time to 8-10 minutes for mini muffins. Check them at 7 minutes to prevent them from over baking. Keep in mind that they will continue to bake out of the oven as they cool.
Nutrition information does not include the optional glaze.

Storing: Fully cool and then store in an airtight container or resealable bag at room temperature. Enjoy within 5 days.

Freezing: For longer storage, you can freeze the muffins for up to 1 month. Let them cool, then transfer them to a resealable freezer bag, seal, and pop in the freezer.

Nutrition