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Home » Desserts » Muffins

Healthy Lemon Chia Seed Muffins

Apr 2, 2021 · Modified: Oct 4, 2022 · This post may contain affiliate links · 6 Comments

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Healthy Vegan Lemon Chia Seed Muffins are made with a mix of whole wheat flour and almond flour and topped with an easy dairy free lemon glaze. Move over poppy seed! Chia seed is taking over.

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stacked lemon chia seed muffins

Healthy Lemon Chia Seed Muffins

First of all, I contemplated creating a lemon poppy seed muffin, but I couldn't even find poppy seeds at the store. I am not sure if they don't sell them or they were just all out. Either way, I decided most people would have chia seeds rather than poppy seeds in their pantry. Then, the Healthy Lemon Chia Seed Muffin was born. These muffins are refined sugar free, moist and bursting with a bright lemony flavor.

how to make lemon chia muffins process photo

Ingredients in Lemon Chia Seed Muffins

  • whole wheat flour
  • almond flour
  • baking powder (gluten-free)
  • lemon zest
  • fresh lemon juice
  • unsweetened applesauce
  • olive oil
  • maple syrup
  • unsweetened almond milk
  • chia seeds

Ingredients in dairy free lemon glaze

  • softened tofu cream cheese - I love Tofutti Better Than Cream Cheese – You can find it at any grocery store!
  • unsweetened almond milk
  • honey
  • fresh lemon juice
bite taken out of lemon chia seed muffin

How to make Lemon Chia Seed Muffins

  1. In a mixing bowl, combine all ingredients until well incorporated.
  2. Line a muffin tin with 9 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.
  3. Bake at 350° for about 25 minutes or until a toothpick inserted into the center comes out clean.
  4. Allow the muffins to cool completely before removing them from the liners.
  5. As the muffins are cooling, make the lemon glaze. Whisk together the softened tofu cream cheese, almond milk, honey and lemon juice until creamy.
  6. Drizzle the glaze over the top of the muffins and enjoy!
  7. If you are not eating all of the muffins right away, do not glaze the muffins. Store the glaze in the fridge in an airtight container. Store the muffins separately in an airtight container on the counter for a couple of days.

KITCHEN TOOLS TO PURCHASE TO MAKE THIS MUFFIN RECIPE

  • mixing bowls
  • silicone spatula set
  • non-stick silicone baking cups
  • food storage meal prep containers

I CAN’T WAIT TO SEE YOUR RE-CREATIONS ON IG! DON’T FORGET TO TAG ME ON INSTAGRAM SO I CAN REPOST YOU ON MY STORY!

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stacked lemon chia seed muffins with text overlay

More Healthy Muffin Recipes to Make

  • Healthy Oatmeal Banana Muffins
  • Healthy Blueberry Muffins
  • Eggless Banana Chocolate Chip Muffins
  • Healthy Oat Flour Chocolate Muffins
stacked lemon chia seed muffins

Healthy Lemon Chia Seed Muffins

Healthy Vegan Lemon Chia Seed Muffins are made with a mix of whole wheat flour and almond flour and topped with an easy dairy free lemon glaze.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 8 mins
Cook Time 25 mins
Course Dessert
Cuisine American
Servings 9 muffins

Ingredients
  

Ingredients in Lemon Chia Seed Muffins

  • 1 ¼ cups whole wheat flour
  • 1 cup almond flour
  • 2 tsp baking powder (gluten-free)
  • 2 tbsp lemon zest
  • 2 tbsp fresh lemon juice
  • ⅔ cup unsweetened applesauce
  • ¼ cup olive oil
  • ¼ cup maple syrup
  • ⅓ cup unsweetened almond milk
  • 2 tbsp chia seeds

Ingredients in Dairy Free Lemon Glaze

  • ⅓ cup softened tofu cream cheese - (I love Tofutti Better Than Cream Cheese – You can find it at any grocery store!)
  • 1 tbsp unsweetened almond milk
  • 2 tbsp honey
  • 2 tbsp fresh lemon juice

Instructions
 

  • In a mixing bowl, combine all ingredients until well incorporated.
  • Line a muffin tin with 9 liners. Check out these silicone liners I adore! Use a ¼ measuring cup and pour the batter into each muffin liner.
  • Bake at 350° for about 25 minutes or until a toothpick inserted into the center comes out clean.
  • Allow the muffins to cool completely before removing them from the liners.
  • As the muffins are cooling, make the lemon glaze. Whisk together the softened tofu cream cheese, almond milk, honey and lemon juice until creamy.
  • Drizzle the glaze over the top of the muffins and enjoy!
  • If you are not eating all of the muffins right away, do not glaze the muffins. Store the glaze in the fridge in an airtight container. Store the muffins separately in an airtight container on the counter for a couple of days.

This nutrition information is an estimate and should not be taken as fact. The owner of this website is not liable for this estimation.

Tried this recipe?Tell me how it was!

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Let me know below with a comment and rating! 🙂

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Reader Interactions

Comments

  1. Lisa

    April 08, 2021 at 9:10 am

    5 stars
    Love them! They Really taste like lemon

    Reply
    • krista

      April 08, 2021 at 10:01 am

      Yay! Love that. 🙂

      Reply
  2. Alyson

    April 21, 2021 at 4:25 pm

    5 stars
    Once again, a delicious, easy, and healthy recipe! My 17 month old keeps asking for "more"! 🙂

    Reply
    • krista

      April 21, 2021 at 4:27 pm

      Amazing!! Thanks, Alyson. 🙂

      Reply
  3. Hayley

    June 03, 2021 at 7:16 pm

    5 stars
    I just made these they’re so easy to make and they have a great texture and taste! I’m hard to impress when it comes to almond flour in baked goods but I loved them! Awesome recipe 🙂

    Reply
    • krista

      June 04, 2021 at 8:39 am

      Awesome! So glad you enjoyed them, Hayley. 🙂

      Reply

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Hello and thanks for visiting my page! My name is Krista. I make healthy eating fun, approachable and delicious! I quit my corporate job in 2019 to pursue this dream. I love to share this story and show others that they can accomplish the same if they have the passion.

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