This Saturday was warmer than most recent Saturdays and so I made spring lemon chia seed muffins. The idea to make them popped into my head at work and they came out better than I could have asked for. Gluten-free and paleo, these muffins are lemony, light and moist with a bit of chia seed crunch. Made with coconut flour, these lemon chia seed muffins are also high in protein and fiber. And the coconut flavor of the flour is completely masked by the lemon; they taste like traditional lemon poppy seed muffins without being loaded with wheat, sugar and oil.
Josh is reading Born to Run, a book about Mexican Tarahumara Indians with a tradition of extreme barefoot distance running (hundreds of miles without injuries). Chia seeds are a dietary staple for these runners and although Josh and I only ran 6 miles this weekend, I like to think we ran faster than usual for eating these muffins.
WHY THEY’RE HEALTHY// Coconut flour, made from the meat of dried coconut, is high in protein, high in fiber and gluten-free. It is also high in manganese, which promotes a healthy immune system and thyroid health, and lauric acid, a healthy saturated fat that is essential for immune health. These lemon chia seed muffins are also made with honey, a natural sweetener with many health benefits, which you can read about in our post 5 Health Benefits of Honey. Pastured or organic eggs add protein and healthy fats, including omega-3 fatty acids. Chia seeds are also rich in polyunsaturated fats, especially omega-3s, which can help reduce inflammation and high cholesterol. Chia seeds are also high in fiber, antioxidants and minerals such as phosphorus, calcium and manganese. Unlike flax seeds which need to be ground to obtain nutrient benefits, chia seeds can be digested whole. //
- ½ cup coconut flour
- 2 tablespoons chia seeds
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ½ teaspoon salt
- 4 eggs
- ½ cup honey
- ¼ cup coconut oil, melted
- 3 tablespoons fresh lemon juice
- 2 tablespoons lemon zest
- Preheat the oven to 350 degrees Fahrenheit.
- Line a muffin tin with 6 muffin cup liners and lightly spray inside of liners with oil.
- Mix first five ingredients together in a medium bowl.
- In a separate large bowl, add the eggs and beat with a hand mixture until well blended, about 1 minute.
- Add honey, melted coconut oil and lemon juice to the eggs and beat again until combined.
- Add lemon zest to dry ingredients and mix.
- Add dry ingredients (with lemon zest) to egg mixture and mix until well combined, being careful not to over mix.
- Fill each muffin cup liner almost to the top with batter until all six are filled.
- Bake for 20-25 minutes until the tops are just golden.
- Allow to fully cool in pan before removing.