Lemon Chia Muffins
Lemon Chia Muffins
My little one loves anything lemon-flavored, so I made these vegan muffins specially for him. They are super-easy to make and the perfect after-school snack with a cup of tea or coffee for Mom. Sweetened with applesauce and maple syrup, they are wonderfully guilt-free and satisfying!
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Total Time: 1 hour
- Allergens: Tree Nuts
- Servings: 12 muffins
Ingredients
- 3/4 cup unsweetened almond milk
- 3 tablespoons chia seeds
- 1 cup almond meal or almond flour
- 1 1/2 cups whole spelt flour
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon ground turmeric
- 1/2 cup pure maple syrup
- 1/2 cup unsweetened apple sauce
- 1/4 cup melted coconut oil
- 1/4 cup lemon juice
- Grated lemon zest from 3 large lemons
- 1 tablespoon cardamom powder
- 1/4 teaspoon sea salt
Instructions
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Preheat oven to 350 degrees F.
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Line muffin pan with paper liners.
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In medium bowl, stir together almond milk and chia seeds, then set aside for 10 minutes.
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Place almond meal in separate medium bowl and sift in spelt flour, baking powder, baking soda, and turmeric, whisking to combine.
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Whisk maple syrup, apple nectar, coconut oil, lemon juice, lemon zest, cardamom powder, and sea salt into chia seed mixture.
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Pour that into flour mixture and stir until batter is just combined.
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Scoop rounded ⅓-cup balls of batter into each prepared muffin cup.
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Bake until toothpick inserted in center of muffins comes out clean and edges are golden (about 35 minutes).
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Cool in pan for 5 minutes then transfer to wire rack to cool.