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Lemon Chia Oat Muffins Recipe

Lemon Chia Oat Muffins Recipe
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★★★★★

4.9 from 9 reviews

Bright and zesty Lemon Chia Oat Muffins that are gluten-free, dairy-free, and flourless. Made with oat flour, coconut oil, almond milk, and chia seeds, these healthy muffins are perfect for a refreshing Spring or Summer breakfast that’s filled with lemon flavor and wholesome ingredients.

Ingredients

Scale

Dry Ingredients

  • 1 ½ cups oat flour (certified gluten-free if needed)
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Wet Ingredients

  • ½ cup granulated sugar
  • ⅓ cup unsweetened applesauce, at room temperature
  • ⅓ cup coconut oil, melted and slightly cooled (room temperature)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon lemon zest (freshly grated)
  • ¾ cup almond milk, at room temperature
  • 1 teaspoon vanilla extract
  • 2 large eggs, at room temperature

Add-ins

  • 2 tablespoons chia seeds

Instructions

  1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 12-cup muffin pan with cupcake liners or lightly spray with non-stick spray to prevent sticking.
  2. Mix Dry Ingredients: In a small mixing bowl, whisk together the oat flour, baking soda, and salt until well combined to ensure even distribution of leavening agents.
  3. Blend Wet Ingredients: In a large mixing bowl, whisk the sugar, applesauce, and melted coconut oil together until the mixture becomes creamy. Then, add the lemon juice, lemon zest, almond milk, vanilla extract, and eggs. Whisk everything until thoroughly combined and smooth.
  4. Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet mixture. Stir gently but thoroughly until just combined to avoid overmixing which can make muffins tough.
  5. Add Chia Seeds: Fold the chia seeds into the batter evenly, distributing them throughout without overworking the mixture.
  6. Fill Muffin Cups: Spoon the batter into the prepared muffin pan, filling each cavity about two-thirds full to allow room for rising.
  7. Bake: Bake in the preheated oven for 15-16 minutes, or until the muffin tops are springy to the touch and a toothpick inserted into the center comes out clean.
  8. Cool and Serve: Remove the muffins from the oven and allow them to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy warm or at room temperature for a delightful lemony treat.

Notes

  • Use certified gluten-free oat flour and oats if you require a gluten-free recipe.
  • Ensure all wet ingredients are at room temperature to prevent coconut oil from solidifying and creating uneven texture.
  • If coconut oil solidifies in the batter, gently warm the batter in the microwave for about 15 seconds before mixing in eggs.
  • For a less crumbly muffin, you can substitute 1 ¼ cups of homemade oat flour with ½ cup gluten-free all-purpose flour.
  • Lemon zest is key for robust lemon flavor—use fresh zest rather than dried or bottled extracts.
  • Store muffins in an airtight container for up to 3 days at room temperature or freeze for longer storage.

Nutrition

Keywords: lemon chia muffins, flourless muffins, gluten free muffins, dairy free muffins, healthy breakfast, oat flour muffins, spring muffins, summer muffins, flourless lemon muffins

Find it online: https://kitchenwithkai.com/lemon-chia-oat-muffins-recipe/