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4.67
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6
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Easy Paleo Lemon Chia Seed Muffins
A delicious grain-free, dairy free, Lemon Muffin with chia seeds and lemon glaze.
Prep Time
5
minutes
mins
Cook Time
15
minutes
mins
Total Time
20
minutes
mins
Course:
Bread
Cuisine:
American
Servings:
12
Calories:
260
kcal
Author:
Kristen Chidsey
Equipment
muffin tin
muffin cup liners
Ingredients
3 ¾
cups
Bob's Mill Paleo Baking Flour blend
1
teaspoon
baking soda
¼
teaspoon
salt
1
lemon, juice and zest
divided (use juice for glaze)
¼
cup
chia seeds
¾
cup
maple syrup
¾
cup
coconut oil
3
eggs
⅓
cup
coconut milk
Optional Glaze
1
tablespoon
maple syrup
1
tablespoon
coconut cream
juice from lemon
Instructions
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 ¼ cup of the batter into each muffin cup. Bake for 12 minutes or until set.
Mix together juice from the lemon, 1 tablespoon maple syrup, and 1 tablespoon coconut cream.
When muffins come out of oven poke with wooden skewer or toothpick. Pour glaze over muffins and let cool fully.
Video
Notes
Store muffins in refrigerator for 4 days or in freezer for up to 3 months.
Nutrition
Calories:
260
kcal
|
Carbohydrates:
37
g
|
Protein:
7
g
|
Fat:
8
g
|
Saturated Fat:
6
g
|
Cholesterol:
40
mg
|
Sodium:
237
mg
|
Potassium:
101
mg
|
Fiber:
14
g
|
Sugar:
14
g
|
Vitamin A:
60
IU
|
Vitamin C:
4.8
mg
|
Calcium:
54
mg
|
Iron:
1.7
mg