These are my new favorite breakfast muffins. They are delicious served warm with a little Melt. You can also make them vegan by replacing the eggs with an egg replacer.
I love the tart of the lemon, and the texture that the Chia seeds add. Also, chia are full of fiber and Omega 3 Fatty Acids, which makes my Lemon Chia Seed Muffins a perfect healthy any-time treat!
- 1/3 cup coconut oil
- 1 cup Coconut Palm Sugar
- 2 eggs, beaten
- 2 cups Sprouted Spelt flour (just use Spelt if you can’t find the sprouted version), or gluten-free flour mix.
- 1 tsp baking powder
- 1/2tsp salt
- Grated zest of 1 lemon
- 1tbsp vanilla extract
- 1/2 cup rice milk
- 2tbsp Chia Seeds
Makes 6-8 medium muffins
Pre-heat oven to 350 F
Beat the sugar and oil in a food processor until creamy. While the processor is still running, slowly add the eggs. Finally add the flour, baking soda, salt, lemon zest, vanilla extract and rice milk. Process well. Finally add Chia seeds and pulse just to mix them in. Line a muffin tin with muffin liners, and fill each liner with the batter.
Bake for 15- 20 minutes or until a toothpick comes out clean. Serve immediately, or gently warm again before serving.
You can always freeze them for up to 1 month.