Lemon Chia Seed Muffins

I haven’t had too much experience with non-flour muffins (using almond flour, coconut flour, etc. instead). These tasted awesome, but were not as fluffy as other muffins I have made. Regardless, they still tasted delicious.

modified from Just Eat Real Food 


  • 1/2 cup + 1 tablespoon gluten free flour (I used Bob’s Red Mill)
  • 5 eggs
  • 1 tablespoon vanilla extract
  • 1/4 cup melted coconut oil
  • 2 lemons, juiced
  • zest of 2 lemons
  • 1/4 cup honey (or maple syrup)
  • 1/2 teaspoon baking soda
  • 2 tablespoons of chia seeds or lemon poppy seeds


1. Preheat oven to 325 degrees

2. In a large bowl, mix together honey, vanilla, eggs & lemon juice. Melt the coconut oil (I put it in the microwave for 45 seconds) & mix that in with honey, vanilla, eggs & lemon juice

3. In a separate bowl, mix together wet ingredients.

4. Then mix the wet & dry ingredients together. Do this slowly so it doesn’t get too lumpy!

5. Add mix to each muffin lining (if desired) & fill 1/4 full.

6. Bake in the oven for 22 minutes!

Nutritional Value: Calories: 112 Fiber: 1g Sugar: 6g

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