Name: Lemon Chia Oat Muffins
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Ingredients: 1 3/4 cup oat flour (certified gluten-free); 1/2 tsp baking soda; 1/2 tsp salt; 1/2 cup white sugar; 1/2 cup applesauce; 1/2 cup coconut oil, melted (or butter); 2 tbsp lemon juice; Zest of 2 lemons; 2 tbsp almond milk (or milk of choice); 1 tsp vanilla extract; 2 eggs; 1 tbsp chia seeds

These Lemon Chia Oat Muffins are light, zesty, and full of wholesome ingredients. I like that they’re naturally gluten-free, dairy-free, and made without traditional flour, making them a feel-good option that doesn’t skimp on flavor. The fresh lemon and chia seeds create a muffin that’s both refreshing and satisfying.

Lemon Chia Oat Muffins

Why You’ll Love This Recipe

I love how these muffins are quick to make and filled with healthy, pantry-staple ingredients. The lemon flavor is bright and fresh, the texture is soft and tender thanks to oat flour, and the chia seeds add a nutritional boost and a slight crunch. Whether I’m enjoying them for breakfast or as an afternoon snack, they always hit the spot.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 3/4 cup oat flour (certified gluten-free)
1/2 tsp baking soda
1/2 tsp salt
1/2 cup white sugar
1/2 cup applesauce
1/2 cup coconut oil, melted (or butter)
2 tbsp lemon juice
Zest of 2 lemons
2 tbsp almond milk (or milk of choice)
1 tsp vanilla
2 eggs
1 tbsp chia seeds

directions

I preheat my oven to 350°F and line a muffin pan with cupcake liners or spray it with non-stick spray.

In a small mixing bowl, I stir together the oat flour, baking soda, and salt.

In a larger bowl, I whisk the sugar, applesauce, and melted coconut oil. Then I add lemon juice, lemon zest, almond milk, vanilla, and eggs, whisking everything together until it’s smooth and combined.

I pour the dry ingredients into the wet mixture and stir until just combined. Then I fold in the chia seeds.

Using a spoon or scoop, I fill each muffin cup about two-thirds full.

I bake for 15 to 18 minutes, until the tops are springy and a toothpick inserted into the center comes out clean.

Servings and timing

This recipe yields 12 muffins and takes about 33 minutes from start to finish: 15 minutes for prep and 18 minutes to bake.

Variations

Sometimes I mix in blueberries for an extra burst of fruit. I’ve also used maple syrup or coconut sugar instead of white sugar for a different sweetness. When I want a nutty note, I add chopped walnuts or almonds. You can also swap the eggs for flax eggs to keep them completely plant-based.

storage/reheating

I store the muffins in an airtight container at room temperature for up to 3 days, or in the fridge for up to a week. To reheat, I microwave them for 10–15 seconds to bring back their fresh-baked softness. I also freeze them for up to 2 months and thaw them overnight or warm them in the oven.

FAQs

Can I use regular flour instead of oat flour?

I usually stick to oat flour for the texture and gluten-free benefit, but you can use all-purpose flour if gluten isn’t a concern.

What can I use instead of coconut oil?

I sometimes use melted butter or a neutral oil like avocado oil as a substitute.

Can I make these muffins vegan?

Yes, I replace the eggs with flax eggs (1 tbsp ground flax + 3 tbsp water per egg) and they still turn out great.

Are these muffins sweet or more tart?

They have a balanced sweetness with a bright lemon flavor. I sometimes adjust the sugar slightly if I want them sweeter.

Can I use bottled lemon juice?

Fresh lemon juice gives the best flavor, but bottled works in a pinch. I make sure to include fresh zest for that extra lemony punch.

Are these muffins good for meal prep?

Absolutely. I make a batch ahead and keep them in the fridge or freezer for grab-and-go breakfasts.

Do I need to soak the chia seeds first?

No soaking needed—I just mix them right into the batter. They soften as they bake.

How do I make my own oat flour?

I blend rolled oats in a food processor or blender until fine. It’s quick and easy.

Can I reduce the sugar?

Yes, I often cut it down to 1/3 cup without affecting the texture too much.

Why did my muffins turn out dense?

I make sure not to overmix the batter and always double-check that my baking soda is fresh.

Conclusion

These Lemon Chia Oat Muffins are a refreshing and wholesome treat that I can feel good about eating. Whether I make them for breakfast, snacks, or a light dessert, they always deliver on flavor and texture. They’re a great go-to for anyone looking for a naturally gluten-free, dairy-free option that doesn’t compromise on taste.