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Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute Lemon Chia Muffins. Vegan Soy-free Nut-free Oil-free Recipe. Pin this for later.
When I made the lemon coconut curd chia pudding, I knew I would want those flavors and texture in other ways as well. Something that I can carry around, something that was not as filled with chia seeds as a chia pudding.
Hence, these muffins! These zesty moist muffins have no added oil. The full fat coconut milk makes them soft and amazing. Loads of lemon zest, lemon juice, chia seeds and some turmeric for color. Add other flavors of choice like vanilla, add chopped nuts or dried fruits, bake and done! I dressed these with a bit of coconut flakes and a sprinkle of chia.
These muffins are fresh and summery and make a great breakfast or snack. You can also use the batter to make doughnuts! Pipe into a greased doughnut pan and bake.
To make these muffins gluten-free, use the flours from my gf banana nut muffins.
More baked Breakfast options from the blog.
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Zucchini Bread – GF
- 1 hour Aquafaba Cinnamon Rolls
Lemon Coconut Chia Muffins
Ingredients
Wet:
- 1 cup full fat coconut milk, If using other non dairy milk, add 1 to 2 tbsp oil or melted vegan butter
- zest of a lemon
- juice of 2 lemons
- 2 to 3 tbsp chia seeds
- 1/2 to 2/3 cup sugar, raw, cane or other
- 1/4 tsp or more turmeric
- 1/2 tsp vanilla extract, optional
Dry:
- 1 cup whole wheat flour
- 1/4 cup unbleached white flour
- 2 to 3 tbsp dried coconut flakes
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 tsp salt
Instructions
- Mix all the wet ingredients until sugar is well combined. Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.
- Line a muffin pan with muffin liners.Preheat the oven to 350 degrees F.
- In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a few tbsp more flour and mix in. (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy).
- Add more turmeric if needed. Fold in dried fruit or nuts, candied lemon or blueberries at this point.
- Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F / 170ºc for 26 to 28 minutes.
- Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for upto 2 days, or refrigerated upto 5.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Made these tonight as directed, turned out ok. I think maybe I’ve just eaten too much full fat coconut milk recently. I think I would have liked them better with regular coconut milk, not from a can. Oh well maybe next time.
Maybe use other non dairy milks such as almond or soy and reduce the shredded coconut. that will make them more neutral + lemon flavor.
I LOVED these muffins and could see myself eating them regularly! The chia seeds really make the muffins ‘springy’. I made a few changes and thought I’d share: (1) almond/coconut carton milk blend + small amount of Earth Balance (next time may add coconut oil instead); (2) almond flour instead of all purpose flour. (3) meyor lemon instead of regular lemon & lemon extract instead of lemon zest (could still use more lemon in my opinion). (4) coconut sugar (lowest amount specified) instead of sugar. The coconut sugar makes the muffin darker in color but it’s still good. Also, this muffin is best for breakfast the next morning, as it sticks to much to wrapper after it comes out of the oven. Enjoy!!!
You never disappoint vegan Richa!!! You are my all time, everytime go to to recipe vegan guru!!! Love you!!!
yay!
For the turmeric, should I use dried turmeric or fresh grated turmeric?
Thanks!
dried. Turmeric is dried ground version unless mentioned fresh turmeric root
Hi I made your delicious pudding –what would the total wet measurement (of the pudding–how many cups?) be to add to the dry to make these? Thank you so much!!
You would need all of the pudding from the recipe. If the batter is too runny, add 1 -2 tbsp more flour. You will need to add some sweetener to the pudding before mixing the dry. About 1/2 cup sugar.
Hi, haven’t made this yet, but sounds delicious & you haven’t steered me wrong so far! ???? Muffins go pretty quickly in my house as well and I’m wondering if these freeze well??
Thank you, LOVE your recipes!
they should freeze well just like any muffins
Richa
Could I use spelt flour instead?
I don’t like the flavor of whole wheat.
Thanks – They look yummy ????
Margarita
yes you can use spelt
One more question…. just the milk or should also include the water at bottom of can?
full fat coconut milk will often separate into cream and water like liquid. use the entire can. if the recipe calls for coconut cream, then use the separated white part only. the watery part can be used a light coconut milk in curries, sauces or baking.
can i use almond milk instead??
almond Milk will not thicken as much and will be quite runny. Maybe use 1 tbsp coconut oil in it along with almond milk, or add more chia seeds.
I just made the muffins with unsweetened soy milk + 2 tbsp of olive oil and they turned out great!
Awesome!