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lemon chia muffins
Makhaya Shea

Lemon Coconut Muffins w/ chia seeds

This muffin recipe has a nice zing of lemon flavor with a soft coconut undertone. Great for a brunch or afternoon snack!
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 18 muffins
Course: Breakfast
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup whole wheat flour
  • 1 cup coconut flour
  • 1 tsp baking soda
  • 1 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup coconut shredded
  • 2 lemons zested, juiced
  • 1/2 cup coconut oil melted
  • 1/4 cup honey
  • 1/2 cup maple syrup
  • 2/3 cup greek yogurt plain
  • 3 eggs
  • 1/3 cup whole milk *see notes*
  • 1 tbsp chia seeds
  • 1/2 cup white chocolate chips *optional

Equipment

  • muffin tin
  • muffin liners (encouraged, but not required)

Method
 

  1. Preheat oven to 375ºF and prepare a muffin tin with liners or greasing it well.
  2. In a medium sized bowl combine both flours, baking soda, baking powder, salt, shredded coconut, and lemon zest.
  3. In a separate (larger) mixing bowl, combine coconut oil, honey, maple syrup, greek yogurt, eggs, lemon juice, and milk.
  4. Pour dry ingredients into wet mixture and stir until just combined.
  5. Fold in chia seeds and (optional) white chocolate chips.
  6. The muffin batter will be a similar consistency to cookie dough. It won't be very runny.
  7. Fill muffin liners to the top with batter.
  8. Bake for 13-15 minutes, or until a toothpick comes out clean.
  9. Enjoy!
    lemon coconut muffin picture

Notes

-Once baking is complete, remove from muffin tin and allow muffins to cool completely on a cooling rack before storing.
-Store in an airtight container for up to 3 days at room temperature.
**I added a glaze to some of the muffins as an embellishment for the picture** If you are wanting to add a glaze...combine 1 cup powdered sugar and 1-3 tsp milk to create a yummy liquid glaze for drizzling. They taste amazing with the glaze! It will just no longer be a "proceed sugar free" recipe :)