Oh, yes. Another muffin recipe. These remind me of the classic Lemon Poppyseed muffins while growing up; I remember being obsessed with Caribou’s Lemon Poppyseed loaf, with the best part being—of course—the vanilla icing on top. The recipe below is 100% whole wheat, as well as vegan if you use flax eggs.
The nuts in the recipe are optional, but they do add flavor & texture that I love. These muffins are perfect with your breakfast or as a snack on your way running out the door. Serve them as they are or with a bit of butter! Let me know if you make this recipe and enjoy it.
Lemon Chia Muffins
- 1.3 cups whole wheat flour
- 1 tsp. baking soda
- 2 tbsp. chia seeds
- 1/4 tsp. salt
- 1/2 cup honey
- 1/3 cup lemon juice
- 2 tsp. lemon zest
- 2 eggs (or flax eggs*)
- 1/2 cup plant milk
- 1/2 cup mixed nuts, chopped
* To make two flax eggs, combine 2 tbsp. ground flax seeds in a small bowl with 5 tbsp. water. Stir and let sit for a few minutes until thickened.
Preheat oven to 350 degrees F. Line a muffin tin with liners.
In a large bowl, combine the flour, baking soda, chia seeds, and salt.
In a medium bowl, mix the honey, lemon juice, lemon zest, eggs, and milk.
Pour the wet ingredients into the dry. Stir well. Add in the mixed nuts.
Pour batter evenly into each muffin tin.
Bake for 20-22 minutes, until a toothpick comes out clean.