Lemon Chia Seed Muffins

Healthy Lemon Chia Seed Muffin topped with a glaze with more muffins and lemon slices in the background.

4.91 from 10 votes

Healthy Lemon Chia Seed Muffins are the perfect breakfast! They're loaded with fiber, omega-3 rich chia seeds, low in sugar and gluten free!

Prep Time10

Cook Time15

Chill Time30

Total Time55

Course: Breakfast

Cuisine: American

Keyword: healthy lemon chia seed muffins, lemon chia muffins, lemon chia seed muffins

Servings: muffins

Calories: 169kcal

Author: Liz Marino

Ingredients

½ cup honey 160 g, 118 mL
½ cup plain Greek yogurt 125 g
2 large eggs room temp
¼ cup avocado oil 118 mL
3 tablespoons lemon zest
2 tablespoons lemon juice
1 teaspoon lemon extract
1 teaspoon almond extract optional - can sub more lemon or vanilla
1 ½ cups oat flour 160 g
1 ½ teaspoon baking powder
1 teaspoon baking soda
½ teaspoon salt
2 tablespoons black chia seeds

Optional Lemon Glaze:

1/2 cup organic powdered sugar
1 tablespoon fresh lemon juice

Instructions

Preheat the oven to 350 F. Line a 12-count muffin tin with paper or silicone liners and set aside.
In a large mixing bowl, combine the honey, Greek yogurt, eggs, avocado oil, lemon juice, zest, lemon extract, and almond extract. Whisk together until smooth. (Note: if you use melted coconut oil instead of avocado oil, you will want the yogurt and eggs to be room temperature before combining to prevent the coconut oil from solidifying).
Add the oat flour to the wet ingredients and whisk until the flour is fully incorporated.
Sprinkle in the baking soda, baking powder, and salt. Whisk together to evenly distribute. If the leaving is not evenly distributed your muffins might rise unevenly, but you also want to avoid over-mixing.
Use a rubber spatula to fold the chia seeds into the batter. Just mix enough to distribute and ensure there are no pockets of dry chia seeds. Do not over-mix.
Chill the batter in the fridge for 30-60 minutes. This step can be skipped if you’re in a hurry, but it improves the texture and helps activate the baking powder, and the muffins will not have as much of rise without it.
After chilled give the batter a quick stir and then use cookie scoop or large spoon to divide the batter between the muffins wells. Aim for ¾ the way full. Avoid over filling.
Place the muffins in the oven and bake for 14-16 minutes (15 minutes was perfect for my oven, but if you skip chilling the batter, they will cook faster so check at 12 minutes).
Remove the muffins from the oven and allow them to cool for about 10 minutes before enjoying.
Optional Lemon Glaze: Combine the powdered sugar and lemon juice in a small bowl and stir together until smooth. Drizzle on muffins when they are fully baked and cooled.

Notes

Storing: Fully cool and then store in an airtight container or resealable bag at room temperature. Enjoy within 5 days.

Freezing: For longer storage, you can freeze the muffins for up to 1 month. Let them cool, then transfer them to a resealable freezer bag, seal, and pop in the freezer.

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