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    Home | Recipes | Muffins / cupcakes

    Paleo Lemon Chia Seed Muffins

    By Adriana Harlan | 145 Comments | Published: Jan 17, 2014 · Modified: Oct 23, 2020

    Recipe Video Reviews
    4.9 from 42 reviews

    These Lemon Chia Seed Muffins are moist, soft and have a great lemon citrus flavor. The muffins are made with healthy coconut flour and crunchy chia seed.

    three lemon chia seed muffins on a white plate

    Lemon Poppy Seed Muffins are so delicious, but I wanted to create something a little different than the traditional recipe.

    After giving it some thought,  I came up with this recipe for lemon muffins, and I decided to swap the poppy seeds for chia seeds. The chia seeds add nutrients and give the muffins that same crunchy texture that I love from poppy seeds.

    I also wanted to make these muffins nut-free for all of you requesting nut-free recipes. So a great flour combo to use in this recipe is a mixture of coconut flour and tapioca starch. This flour combo gives these muffins a great texture, and they're super soft and moist.

    They also have a great refreshing citrus flavor from the fresh lemon juice and zest, and the coconut flavor is very mild. Hope you enjoy!


    🎥 Watch the recipe video

    Lemon Chia Seed Muffins (Paleo, Gluten-free, Low-carb)

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    Lemon Chia Seed Muffins (Paleo, Gluten-free, Dairy-free, Nut-free)

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    4.9 from 42 reviews
    Recipe by Adriana Harlan
    Servings :6
    Prep :15 mins
    Cook :30 mins
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    Ingredients

    • ⅓ cup (33g) coconut flour
    • ¼ cup (29g) tapioca flour
    • 1 tablespoon (10g) chia seeds
    • ¼ teaspoon fine himalayan salt
    • ⅛ teaspoon baking soda
    • 1 tablespoon lemon juice
    • 2 teaspoons lemon zest
    • 2 tablespoons (25g) coconut oil, melted
    • ½ cup (123g) full fat coconut milk
    • 3 tablespoons (52g) maple syrup
    • 1 teaspoon vanilla extract
    • 3 eggs, room temperature
    To see the brands I use, click each ingredient above or visit my Amazon shop.

    Instructions
     

    • Preheat the oven to 350°F and line a muffin pan with nonstick paper baking cups.
    • In a large bowl, whisk together the lemon zest, lemon juice, coconut oil, coconut milk, maple syrup, eggs and vanilla extract.
    • In a separate bowl, mix to combine the tapioca flour, coconut flour, chia seeds, baking soda and salt. Then using a whisk, mix dry and wet ingredients together to form a batter.
    • Pour batter into the prepared pan and bake for 30 minutes, or until a stick inserted into the center of your muffins come out clean.
    • Allow muffins to cool in the pan, over a wire rack for 5 minutes before serving. Store your muffins in an airtight container in the fridge.

    Notes

    You can further reduce the carbs in this recipe by substituting maple syrup for Lakanto Maple Syrup, Erythritol or another low-carb sweetener.

    Nutrition per serving

    Calories: 182kcalProtein: 4.9gFat: 12.3gSaturated Fat: 8.9gSugar: 6gFiber: 1.6gCarbohydrates: 13.2gNet Carbs: 11.6g

    *This post may contain affiliate links and as an Amazon Associate I earn from qualifying purchases. Please read my disclosure policy for more details.

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    About Adriana Harlan
    Hi I'm Adriana, a chocoholic who recreates classic desserts using clean, wholefood ingredients so you can indulge more healthfully. Meet Adriana →

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