These quick and easy lemon chia seed muffins are simple, tasty, and naturally gluten-free. Bursting with lemon flavor and surprisingly low in sugar, these are the perfect healthy lemon muffins for spring - or any time you need some brightness in your life!
Recipe: $3.73 | Per Serving: $0.18 per muffin | Yield: ~20
These are my absolute favorite muffins right now!! Lemony and fresh, gluten-free, but only requiring ONE flour. Simple and delightful.
I've tried these muffins as many ways as I could:
- With coconut oil, ghee, olive oil, and avocado oil.
- Using maple syrup, honey, and coconut sugar.
- With different amounts of sweeteners, chia seeds, and lemon.
I'm happy to report that every single iteration was pretty good, but the version in the recipe card below is the one that really stood out! Not to worry, I've included notes for using other ingredients too in case you want to swap something out!
These lemon muffins are gluten-free, dairy-free, and nut-free, which checks off several of the top allergens, which makes me very happy.
I adapted this recipe from the lemon poppyseed recipe from Elana's Pantry. Love lemon? Try these lemon date balls, another one of my paleo favorites!
If you're on the hunt for more ideas for a paleo snack, check out this pumpkin bread with cheesecake filling and these paleo plantain pancakes.
Jump to:
Why You Will Love These Paleo Muffins
- Great for kids! Fat is one of the most essential macronutrients for little ones, and each of these mini muffins contains 4g fat (from chia seeds, oil, and eggs), 3.4g carbs, and 1.5g protein.
- Perfect for meal prep. I love to add them to my lunchbox and they have been regular inhabitants of my freezer for years!
- Nutrient-dense option for picky kids (and adults).
- Sweet enough to satisfy your sweet tooth without awakening the sugar dragon.
- Easy allergy-friendly dessert option for potlucks and get togethers.
Ingredients
All you need are a handful of ingredients to make these lemon chia muffins! Let's take a look at the highlights.
- Lemon: Use fresh lemon. Not only because it tastes best but we will also be using the zest and juice to give these chia muffins plenty of lemon flavor.
- Coconut sugar: While regular sugar is made from sugarcane or sugar beets, coconut sugar is made from coconuts! It doesn't taste at all like coconut, but it does have a slight molasses flavor.
- Coconut flour: Made from coconuts, this gluten-free flour will give these muffins their structure. (Coconut flour absorbs a LOT of liquid and quickly expands, which is why we're only using ¼ cup.)
- Chia seeds: I always have these on hand for overnight chia oatmeal or these cookie dough bites, and they help to give a little structure to the muffins while providing some omega-3 precursors.
- Oil: I prefer the muffins made with avocado oil but you can also use coconut oil or ghee with great results.
Substitutions and Variations
- Boost the protein. Add 3-4 Tablespoons of hemp seeds to the muffin batter to instantly bump up the protein.
- Swap the chia seeds. You can use poppyseeds for an extra boost of calcium if you prefer.
- Use maple syrup. If you don't have coconut sugar, feel free to use regular cane sugar or light brown sugar. You can also use maple syrup with similar results, but since this is a liquid sweetener, the resulting muffins will be a touch stickier.
- Use avocado or olive oil: Coconut oil and avocado oil work nearly the same here. Avocado is best if you're setting these out on a hot day as it will help the muffins retain their shape. Coconut oil will make the muffins firm up a bit in the fridge. Olive oil also works well, but does slightly change the color and taste.
Dietary Modifications
Paleo: Yep! Obviously baked goods with sugar are not *true* Paleo, but all the ingredients are considered Paleo!
Vegetarian: Yep!
How to Make Lemon Chia Muffins
Now that you know what you need to make these easy paleo muffins, let's look at the main steps.
PRO TIP: Combine the coconut sugar and lemon zest in a small bowl and massage together for 20 seconds or so. The abrasive sugar helps to release the flavorful oils from the lemon zest, resulting in more lemon flavor!
- Combine the coconut flour, sea salt, baking soda, coconut sugar mixture, and chia seeds in a bowl.
- Add the eggs, avocado oil, and lemon juice and mix together until well combined. Because of the chemistry of coconut flour, it will not seem like very much batter at all, but it is enough!
- After mixing, the batter will be quite thick. Let it rest for about 3 minutes.
- Use a small cookie scoop to transfer the batter into mini muffin liners, silicone mould, or mini muffin pan. Bake on 350ºF for 8-12 minutes, or until toothpick comes out clean.
PRO TIP: If not using silicone it's a good idea to consider greasing the muffin cups before adding the batter to the pan.
- Allow the muffins to cool before serving! Enjoy!
Expert Tips and FAQs
- Store muffins in an airtight container in the freezer for up to three months or at room temperature for up to three days.
- For best lemony flavor, use fresh lemon and be sure to rub the grated lemon zest with the coconut sugar.
- Be sure to grease your muffin tin so they don't stick, especially if you are using a regular metal pan.
I think they taste best the day they're made but they will last up to three days at room temperature, 1 week in the fridge. To extend the life or to make ahead, you can freeze them for up to three months.
In this recipe, no. When used as an egg replacement they do need to be soaked but here, they are simply an easy swap for poppyseeds to make healthy lemon muffins. If you were to soak them, they would bring too much moisture to the muffins.
More Healthy Muffin Recipes
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Lemon Chia Muffins (Gluten-Free, Paleo)
Ingredients
- 1 Tablespoon lemon zest zest of 1 lemon
- 1-3 Tablespoons lemon juice juice of 1 lemon
- 3 Tablespoons coconut sugar or other sweetener
- ¼ cup coconut flour no substitution here
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 2 Tablespoons chia seeds
- 3 large eggs
- ¼ cup avocado oil or melted coconut oil or ghee
Instructions
- Preheat oven to 350ºF.
- Zest 1 large lemon. Set aside, then cut the lemon in half and juice it.
- Combine the coconut sugar and lemon zest in a small bowl and massage together for 20 seconds or so. The abrasive sugar helps to release the flavorful oils from the lemon zest, resulting in more lemon flavor!
- In a large bowl, combine the dry ingredients: coconut flour, sea salt, baking soda, coconut sugar and lemon zest, and chia seeds. Mix well.
- Stir in the wet ingredients: eggs, oil or ghee, and lemon juice. Mix until well combined. Let rest for 3 minutes.
- If using silicone liner, place on baking sheet first. Scoop batter into mini muffin liners, silicone mould, or mini muffin tin (if not using silicone, consider greasing the muffin cups first). This recipe makes approximately 18-22 mini muffins.
- Bake on 350ºF for 8-12 minutes, or until toothpick comes out clean.
- Enjoy!
Notes
Nutrition
This recipe was originally published in March of 2019. It has been updated with notes to reflect feedback from my family, friends, and so many of you! The recipe itself has not been changed. 🙂
If I was going to use almond flour instead what amount of flour would be recommended? Thanks!
Hi Jess! Thanks for your question. I have not used almond flour instead of coconut flour in this recipe. They are very different products and function very differently in baking. I believe it is something like 1 cup of almond flour for every 1/4 cup of coconut flour, but you would want to do some research online to confirm. Or you might want to check out a different recipe!
These muffins are adorable! And tasty, too. This was my first time using coconut flour. I made 19 flavorful (not too sweet) mini-muffins. It was a fun and interesting experience. Thanks!
These muffins are adorable! And tasty too. This was my first time using coconut flour. The recipe made 19 flavorful (and not too sweet) mini-muffins. It was a fun and interesting experience. Thanks!
Hi Wendy! I'm so glad you enjoyed them - and I agree, mini muffins are super cute.
Help I’m making these now & almost no batter. Is it rly only 1/4 cp flour?
Yes! It really is! Coconut flour is super absorbent so that's why most coconut flour recipes call for really small amounts of flour. This recipe makes about 20 mini muffins, so you'll only need a little bit of batter!