Do you ever get an urge to spend an entire day in the kitchen, baking for hours? I’d say the hankering comes on once a month for me, and I have to bake everything from scratch. Although, this time around I took it one step further and decided to make up my own recipe for muffins. I would like to introduce you to my honey lemon chia seed muffins!
We’ve made it to February and I am STILL being more health-conscious, because these muffins are dairy-free and have no refined sugars. I used coconut oil to substitute for butter, and they somehow still taste buttery. It’s a miracle! These honey lemon chia seed muffins aren’t overbearingly sweet either, which is a great option for those of you who don’t like sugar in the morning.
Honey Lemon Chia Seed Muffins are bright and cheery for breakfast
Now, muffins can be a bit tricky. If you stir them too much, they are really tough, so make sure you just barely mix everything until it is wet and leave it at that. That’s the big secret.
I chia a whole lot of these muffins in your breakfast future. Grab the recipe below, and enjoy!
Honey Lemon Chia Seed Muffins
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2 large eggs
- 1/2 cup raw honey
- 1/3 cup almond milk
- 1/3 cup fresh-squeezed lemon juice 2 lemons
- 1/4 cup coconut oil melted
- 2 tablespoons chia seeds
- Preheat oven to 350°F.
- In a large mixing bowl, mix together flour, baking soda, baking powder and salt. In a medium mixing bowl, whisk the eggs until light in color. Add in the honey, almond milk, lemon juice, coconut oil and chia seeds and whisk until well combined. Fold the wet ingredients into the dry ingredients and lightly mix until wet. Be sure not to overmix, as it will make the muffins tough.
- In a muffin tin lined with baking cups, spoon in the batter into each cup, filling them about halfway full. Bake on 350°F for 15 minutes. Serve warm and enjoy