Lemon Chia Seed Mini Muffins for a Bright Snack Delight

Lemon Chia Seed Mini Muffins are a quick, zesty treat perfect for a snack or breakfast, catering to gluten-free diets easily.

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Prep Time 10

Cook Time 14

Total Time 30

Servings: 12 muffins

Course: Breakfast

Cuisine: American

Calories: 58

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Muffin Base

1 cup all-purpose flour Can swap for almond flour for gluten-free option.
2 tablespoons chia seeds Can be replaced with poppy seeds at a 1:1 ratio.
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup granulated sugar Coconut sugar can be used as a 1:1 substitute.
1 large egg Can use a flax egg for a vegan option.
1/2 cup milk Any non-dairy milk is a perfect substitute.
1/4 cup unsalted butter Can be replaced with oil or vegan butter.
1 tablespoon lemon zest Avoid substituting with lemon juice for batter consistency.

Equipment

Mini Muffin Pan
Mixing Bowls
whisk
spatula

Method

Step-by-Step Instructions

Preheat your oven to 350°F (175°C) and grease a mini muffin pan.
In a large mixing bowl, whisk together flour, chia seeds, baking powder, baking soda, and salt.
In another bowl, mix sugar, egg, milk, melted butter, and lemon zest until smooth.
Pour the wet mixture into the dry ingredients and gently fold until just combined.
Spoon batter into the mini muffin pan, filling each cup halfway.
Bake for 12-14 minutes until tops spring back and a toothpick comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack.

Nutrition

Serving: 1muffinCalories: 58kcalCarbohydrates: 8gProtein: 1gFat: 2gSaturated Fat: 1gCholesterol: 27mgSodium: 100mgPotassium: 20mgSugar: 3gVitamin A: 100IUVitamin C: 1mgCalcium: 10mgIron: 0.5mg

Notes

Measure ingredients accurately and avoid overmixing to ensure light, fluffy muffins. Store in an airtight container for freshness.

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