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Low Carb Lemon Chia Seed Muffins Recipe

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4.2 from 51 reviews

These Low Carb Lemon Chia Seed Muffins are a delightful, healthy treat perfect for a nutritious breakfast or snack. Made with coconut flour and chia seeds, they are packed with fiber and healthy fats while being free from grains and refined sugars. The refreshing lemon zest and juice add a bright, tangy flavor balanced with natural sweetness from stevia or honey, making them ideal for low-carb or paleo diets.

  • Total Time: 40 minutes
  • Yield: 6 muffins

Ingredients

Dry Ingredients

  • 1/2 cup coconut flour
  • 2 tbsp chia seeds
  • 1/4 teaspoon baking soda
  • 1/16 tsp salt

Wet Ingredients

  • 4 eggs
  • 1/2 cup unsweetened almond milk
  • Zest of 2 lemons
  • 2 tbsp lemon juice (from 2 lemons)
  • 2 tbsp coconut oil, melted
  • 1 tbsp apple cider vinegar
  • 1/2 tsp liquid stevia (or 3 tbsp honey for Paleo)
  • 1/4 tsp vanilla extract

Instructions

  1. Preheat Oven: Preheat your oven to 350 degrees Fahrenheit to prepare for baking the muffins.
  2. Mix Dry Ingredients: In a medium-sized bowl, combine the coconut flour, chia seeds, baking soda, and salt thoroughly to ensure even distribution.
  3. Whisk Wet Ingredients: In a separate bowl, whisk together the eggs and unsweetened almond milk. Then stir in the lemon zest, lemon juice, apple cider vinegar, melted coconut oil, liquid stevia (or honey), and vanilla extract until well combined.
  4. Combine Mixtures: Add the wet ingredients to the dry ingredients bowl and stir until the batter is well combined and free of lumps.
  5. Prepare Muffin Tin: Spray your muffin tin with cooking spray or place cupcake liners in each cup to prevent sticking. Pour the batter evenly into the muffin cups.
  6. Bake Muffins: Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Cool and Serve: Allow the muffins to cool in the pan for at least 10 minutes before removing. Serve warm or at room temperature.

Notes

  • For a Paleo-friendly version, substitute liquid stevia with 3 tablespoons of honey.
  • Ensure the muffins cool before removing from the tin to avoid breaking.
  • Use fresh lemon zest and juice for the best flavor.
  • These muffins are best stored in an airtight container at room temperature for up to 3 days or refrigerated for up to a week.
  • Optional: Add a tablespoon of poppy seeds for extra texture and a subtle nutty flavor.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://ellarecipe.com/low-carb-lemon-chia-seed-muffins-recipe/