Description
Bright and Zesty Lemon Muffins with Nutty Chia Seeds, Made Flourless and Perfectly Gluten-Free
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
Instructions
Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners or spray with non-stick spray.
In a small bowl, mix oat flour, baking soda, and salt.
In a large bowl, whisk together the sugar, applesauce, and melted coconut oil. Add lemon juice, lemon zest, almond milk, vanilla, and eggs. Whisk until well combined.
Stir the dry ingredients into the wet mixture until just combined. Fold in chia seeds.
Divide batter into muffin tins, filling each about 2/3 full.
Bake for 15–18 minutes, until tops are springy and a toothpick inserted in the center comes out clean.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Breakfast
