Gluten-free and healthy lemon chia seed muffins. The chia seeds could also be replaced with poppyseeds for a delicious traditional lemon poppyseed muffin. These muffins are free of refined white flour, oil, and butter. Leave off the glaze for an even healthier muffin!
Return of the flourless and healthy muffins! Because you all figured there would be more right?! I mean I have told you about our obsession with muffins. And it is lemon season…
It’s kind of funny how often muffins are on the blog and how often I make them, because I never really ate ’em growing up. And then in college occasionally I did, but not that often. However, since being a mom, I make a batch at least once a week. Oh, and that is how often I make them with only one kid. He barrels through muffins like it’s nobody’s business.
They make him so happy and he is always asking for more. And by asking, I mean pointing and grunting in the direction of where they are kept 🙂 PLUS they are a lot healthier than store-bought muffins so it’s totally a win-win.
Lemon flavored is a new one, and then adding chia seeds were pretty much destined for these muffins. I recently became obsessed with chia seed pudding and started putting them in breakfast cookies. So why not in muffins?
Not to mention that huge bag that I need to use up! So chia seeds in everything it is!
But don’t be scared away if you aren’t on the chia bandwagon yet, because poppy-seeds are a totally acceptable substitution in these muffins.
These muffins are super easy to make and I really only have 2 things to say about making them:
1 – do NOT overmix the batter – this will result in dense and chewier muffins. AKA blah muffins. Mix the ingredients until just incorporated 🙂
2 – do NOT use bottled lemon juice. I mean the recipe does call for zest anyways so definitely buy the lemons. The zest of the lemons add a ton of flavor and freshly squeezed lemon juice is always going to have more flavor than bottled lemon juice. So definitely use a real lemon!
Okay, and I guess one more thing … enjoy!! 🙂
- 1/2 tablespoon lemon zest
- 2 and 1/2 tablespoons freshly squeezed lemon juice
- 2 tablespoons honey
- 2 and 1/2 tablespoons white sugar
- 1/2 cup regular vanilla yogurt
- 1 and 1/2 teaspoons vanilla extract
- 1 large egg
- 1/2 tablespoons chia seeds
- 1 and 1/4 cup oat flour regular oats blended up
- 3/4 teaspoon baking soda
- 1/3 cup powdered sugar
- 1 teaspoon vanilla
- 1/2-1 teaspoon freshly squeezed lemon juice
Preheat the oven to 350 degrees F. Generously spray 8 cavities of a muffin tin with nonstick spray. Do not use muffin liners as these muffins will stick to the paper.
Zest a large lemon and then juice the lemon. Combine the 1/2 tablespoon lemon zest and 2 and 1/2 tablespoons lemon juice in a bowl with the honey, sugar, yogurt, and vanilla extract. Stir together and then add in an egg. Stir until combined.
In a blender or food processor, blend regular old fashioned or quick oats until they reach a flour consistency. Measure the oat flour AFTER blending and not before.
In another bowl, stir together the chia seeds, oat flour, and baking soda.
Combine the wet and dry ingredients and mix until just combined. Over stirring the muffins will result in dense muffins.
Add more lemon zest if desired and then pour the muffin mixture into the prepared muffin tin. You can fill them pretty full as these muffins don't rise too much.
Bake for 18-20 minutes or until lightly golden on top and a toothpick comes out clean when inserted in the center. Remove from the muffin tin and allow to cool.
If desired, mix a glaze by stirring together the powdered sugar, vanilla, and lemon juice. Start with 1/2 teaspoon of lemon juice and add more if needed to thin. It does not require a lot of liquid to make the thick glaze. Pour the glaze evenly over the muffins when they are no longer hot and allow to set-up on the muffins.
Store in an airtight container and eat within 3 days.
More healthy muffins: