Lemon Chia Muffins (Gluten-Free, Paleo)

A plate piled up with lemon chia seed muffins on the table.

5 from 3 votes

Lemon Chia Muffins (Gluten-Free, Paleo)

These quick and easy lemon chia seed muffins are simple, tasty, and 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! An easy muffin that's great for eaters of all ages!

Course Baking

Cuisine Paleo Baking

Diet Gluten Free

Prep Time 10

Cook Time 10

Total Time 15

Servings muffins

Calories 54kcal

Author Caitlin Self, MS, CNS, LDN

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

If you've never worked with coconut flour, you might be shocked that this recipe only calls for ¼ 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 approximately one serving.

Fat or Oil: Feel free to use ghee, coconut oil, or avocado oil for these muffins. Olive oil works too.

Sweeteners: I've used both maple syrup and regular sugar successfully.

For larger muffins: this recipe will also work in a normal muffin tin. Add about 8 minutes to the baking time. Use a toothpick in the center of the muffins to ensure they're fully baked.

Nutrition