Lemon Coconut Chia Muffins
User Reviews
4.9
Lemon Coconut Chia Muffins
Description
These muffins are made with a blend of wet ingredients including coconut milk, lemon zest and juice, chia seeds for texture and nutrition, sugar, turmeric, and optional vanilla extract. After hydrating chia seeds by refrigerating wet ingredients for at least an hour, they are combined with dry ingredients such as whole wheat and unbleached white flour, baking soda and powder, coconut flakes, and salt.
The batter is somewhat flowy but not runny, yielding muffins that bake to a tender crumb with moistness from coconut milk and lemon providing freshness and zing. The turmeric adds subtle color and warmth without overpowering the delicate citrus-coconut flavor.
Muffins are baked at 350°F (170ºC) for about 26-28 minutes, then cooled briefly before eating. They can be kept covered on the counter for up to two days or refrigerated up to five days.
This recipe offers an option for gluten-free modification by substituting an almond, rice, and oat flour blend with potato or tapioca starch, accommodating dietary preferences while maintaining texture.
Ingredients
Wet:
- 1 cup coconut milk If using other non dairy milk, add 1 to 2 tbsp oil or melted vegan butter, full fat
- lemon zest
- lemon juice of 2
- 2 to 3 tbsp chia seeds
- 1/2 to 2/3 cup sugar raw, cane or other
- 1/4 tsp Turmeric or more
- 1/2 tsp vanilla extract optional
Dry:
- 1 cup whole wheat flour
- 1/4 cup unbleached white flour
- 2 to 3 tbsp dried coconut flakes
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Mix all the wet ingredients until sugar is well combined. Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.
- Line a muffin pan with muffin liners.Preheat the oven to 350 degrees F.
- In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a few tbsp more flour and mix in. (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy).
- Add more turmeric if needed. Fold in dried fruit or nuts, candied lemon or blueberries at this point.
- Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F / 170ºc for 26 to 28 minutes.
- Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for upto 2 days, or refrigerated upto 5.
Notes
- For gluten-free muffins, substitute with a flour blend of almond, rice, and oat flours plus potato or tapioca starch.
- Nutritional information is calculated per muffin based on 10 servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 116 kcal
% Daily Value*
| Calories | 116kcal | 6% |
| Carbohydrates | 13g | 4% |
| Protein | 2g | 4% |
| Fat | 6g | 9% |
| Saturated Fat | 4g | 20% |
| Sodium | 125mg | 5% |
| Potassium | 146mg | 3% |
| Fiber | 2g | 8% |
| Vitamin C | 0.2mg | 0% |
| Calcium | 40mg | 4% |
| Iron | 1.6mg | 9% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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