Easy Paleo Lemon Chia Seed Muffins: Dairy-free, grain-free, DELICIOUS tender muffins that are bursting with bright lemon flavor and hints of rich coconut.
*I have partnered with Bob’s Red Mill to enlighten you all about their Paleo Baking Flour, as always my opinions and love of this product are authentic.
Let me let you in on a little secret, I never heard of Lemon Poppy Seed Muffins until I was in college. Can you believe that?!! My mom made delicious lemon bread that she would serve up as a special after-school treat, but she NEVER put poppy seeds in her lemon bread, nor do I recall a time that she make lemon muffins.
And I have to say, that even once introduced to Lemon Poppy Seed Muffins, I was more of a Blueberry or Carrot Cake Muffin kind of girl. However, I have a son who absolutely ADORES all things lemon. So I have been making more and more baked goods highlighting lemon. And I have to say, I am kind of falling in love with all things lemon myself lately.
Like these Paleo Lemon Muffins or Paleo Lemon Bars from Food Faith and Fitness.
First off, I am not Paleo. But I do eat Paleo at times and especially enjoy some Paleo dishes like Southwestern Sweet Potato Hash and Paleo Pecan Pie Balls–not because I need to eat Paleo, but because they are are SO GOOD. However, I do find when I am having digestive issues that flare up from Cystic Fibrosis, going Paleo for a week or so, really helps me out. So I say, bring on more Paleo options!!!
And that is why, I am was SO excited to try Bob’s Red Mill Paleo Baking flour! Bob’s Red Mill Paleo Baking Flour is a blend of paleo-friendly ingredients that take all theguess work out of paleo baking. Use for paleo cookies, cakes, pizza crust, crackers, bread- you name it! I decided to give this flour blend a go for Lemon Chia Seed Muffins–ya, know for my son—okay, okay for ME too!
And you guys, I can not get over how easy it is to bake with Bob’s Paleo Baking Flour, not how DELICIOUS these muffins are!! The lemon pops in your mouth and the coconut milk and oil provide a smooth finishing taste.
The texture of the muffin is a bit more crumbly, sort of like a scone. The muffins stay together but definitely have a bit more crumb than a muffin made with all-purpose flour would have.
- 3¾ cups Bob's Mill Paleo Baking Flour blend
- 1 teaspoon baking soda
- ¼ teaspoon salt
- 1 lemon, juice and zest (divided)
- ¼ cup chia seeds
- ¾ cup maple syrup (or honey)
- ¾ cup coconut oil
- 3 eggs
- ⅓ cup coconut milk
- For the optional glaze: lemon juice, 1 tablespoon maple syrup, 1 tablespoon coconut cream (from canned coconut milk)
- Preheat oven to 350 degrees. Prepare a 12 cup muffin tin my greasing or lining with muffins cup liners.
- Mix together the Paleo flour blend with the salt, baking soda, chia seeds and lemon zest.
- In another large bowl, whisk together the maple syrup, coconut oil, eggs, and coconut milk together. Add to dry ingredients and mix to just combine.
- Scoop into muffin liners and bake for 12 minutes or until set.
- Mix together juice from the lemon, 1 tablespoon maple syrup, and 1 tablespoon coconut cream(I just scooped off top of a can of coconut milk, but you can use regular coconut milk or skip the coconut milk altogether.)
- When muffins come out of oven poke with wooden skewer or toothpick. Pour glaze over muffins and let cool fully.