Recipe: $3.73 | Per Serving: $0.18 per muffin | Yield: ~20 | Jump to Recipe
Quick and easy one-bite mini muffins are at your fingertips! They’re simple, they’re tasty, and they’re gluten-free. Bursting with lemon flavor, and surprisingly low in sugar, these are the perfect mini muffins for spring.
Since last fall, I’ve been working on lots of different muffin recipes for this blog – all gluten-free and dairy-free with allergy-friendly options, of course! My goal is to have a nice little repertoire of muffins that are actually balanced options, not just cupcakes without icing!
First up, are these perfect lemon chia muffins. These are my absolute favorite muffins right now, and even though they’re gluten-free, they’re still really easy to throw together, and they have a great texture.
I’ve tried these muffins as many ways as I could – with coconut oil, ghee, olive oil, avocado oil, with maple syrup, honey, and with coconut sugar. I’ve tried them with different amounts of sweeteners, chia seeds, and lemon. I’m happy to report that every single iteration was really good! I’ve settled on this version as my top choice, but I’ve included notes for using other ingredients.
I knew these babies were a hit when I made them for my 1-year-old nephew and he gobbled them up at record speed. I made an extra batch to store in my sister’s freezer for emergencies. Fat is one of the most essential macronutrients for little ones, and these muffins are quite balanced, with 4g fat (from coconut oil and eggs), 3.4g carbs, and 1.5g protein. You can also boost the protein by adding a few Tablespoons of hemp seeds, which I’ve done a few times.
These lemon chia mini muffins have made many appearances in my lunchbox lately, and have been regular inhabitants of my freezer since last fall. They’re great nutrient-dense options for picky kids and adults, and they are sweet enough to satisfy your sweet tooth without awakening the sugar dragon. I’ve been using them as allergy-friendly dessert options for many potlucks and get togethers with great success.
These lemon muffins are gluten-free, dairy-free, and nut-free, which checks off several of the top allergens these days, which makes me very happy. I adapted this recipe from the lemon poppyseed recipe from Elana’s Pantry. I like chia seeds in this recipe because I always have them around, but feel free to use poppyseeds for an extra boost of calcium if you prefer.
Paleo: Yep! Obviously they’re not *true* Paleo, but all the ingredients are Paleo!
These bright and lemony muffins have the perfect hint of sweetness and are great for any age! Adapted from Elana’s Pantry.
- 1/4 cup coconut flour
- 1/4 teaspoon sea salt
- 1/4 teaspoon baking soda
- 3 Tablespoons coconut sugar
- 1 Tablespoon lemon zest
- 2 Tablespoons chia seeds
- 3 large eggs
- 1/4 cup avocado oil – melted coconut oil and ghee also work great
- 1–3 Tablespoons lemon juice (juice of 1 lemon)
- Preheat oven to 350ºF.
- In a large bowl, combine the dry ingredients: coconut flour, sea salt, baking soda, coconut sugar, lemon zest, and chia seeds. Mix well.
- Stir in the wet ingredients: eggs, oil or ghee, and lemon juice. Mix until well combined.
- 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.
If you’ve never worked with coconut flour, you might be shocked that this recipe only calls for 1/4 cup – but it is not a mistake! This recipe makes a small amount of batter, and just 18-22 mini muffins.
Price and nutrition information is for 1 mini muffin, but I consider 3 mini muffins one serving.
Fat/Oil: Feel free to use ghee, coconut oil, or avocado oil for these muffins.
Sweeteners: I’ve used both maple syrup and coconut sugar successfully.
- Category: Baking
- Cuisine: Paleo Baking
Nutrition Label is for 20 mini-muffins, using coconut sugar and avocado oil.