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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.
My muffins came out flat. Almost caving in. I usually don’t use liners, just non stick spray. So they totally just stuck to the pan. I had to chisel them out. But, from what i could salvage they came out way to delicious not to try again. Please help!
hmm maybe the batter was too wet and needed more flour or the muffins needed more bake time. Was the batter too thin? were the muffins fully cooked? if the batter was thin, just add a bit more flour until it is a flowy batter but thick enough to coat a spoon well. if the muffins were not cooked fully in the middle then they just needed more baking time. The uncooked batter might make them sink.
Bonjour from a chilly S W France,
I stumbled across your recipe today whilst searching for a muffin recipe for chia seeds and just wanted to thank you as they turned out really well, The only change I made was to use the zest from both lemons.
merci encore, Leeann
awesome!
These were excellent. So moist and delicious. I used low fat coconut milk because that is what I had, plus one tablespoon of oil. And added the zest from both lemons – I figured if I’m using the juice of two, might as well use all the zest too! The lemon coconut flavour is perfect. Five stars!
These are amazing! I baked for 25 mins and they came out perfect. I don’t usually refrigerate batters overnight but glad I did this time… the lemon curd (wet batter) was delicious too. Next time I make the muffins I will add a little more lemon juice/zest and a little more than 1/2 cup sugar.
These could easily be glazed and served as dessert too. Really impressed with the recipe.
the muffins taste great, however they are very sticky to the paper liners. Could this be due to the fact that I substituted almond milk and olive oil for the coconut milk and used gluten free flour?
Could be the flour or could be that the liners are old. old liners get really sticky. Let the muffins sit for an hour or so and the moisture will help them less sticky. You can also grease the liners before pouring the batter to help.
Hi Richa
Can i use full cream milk instead of the coconut milk ?
And for the overnight soaking of the chia seeds with the wet ingredients,
If i use milk and milk should i had the lime juice n lime zest n soak with the chia seeds ?
Suggest to me what i need to do as i want to use normal full fat milk
Thank you Bindya. These muffins are written for coconut milk. I dont know if that an be substituted. I wouldnt recommend substituting it anyways since we do not support using dairy for ethical reason.
I made these last night and they were fantastic! I accidentally used the whole can of coconut milk and didn’t add any extra flour, and they were still great!
I made these for my son’s first birthday party and they were fantastic! I did half of the batter as mini-muffins to freeze (which I then sent to daycare to have with breakfast) and then I turned the others into cupcakes by drizzling a little lemon glaze over the top (sort of ruined the health-factor, but they were cupcakes!). I also may have had a heavy hand with the lemon because we all love lemon flavor. Very yummy, though – thank you!
Awesome!
If I wanted to make these into mini muffins, could you speak to how this would change bake time?
Thank you.
i’d check at 17 or 18 minute mark if they are done.
I made these this morning. Followed all directions including leaving overnight (but used all white flour as that’s what I had) and they turned out very flat and a bit gummy…What did I do wrong? Were my lemons too big creating too much liquid? Was it the flour?The batter scooped out nicely so I didn’t think it was too runny. Baking powder/soda was used to make other muffins last week that rose nicely, so don’t think it would be that…they still taste delicious but would like to make them again and get a better visual turn out 🙂
It could be extra lemon or needing a longer bake time. The lemon juice should be about 1/4 to 1/3 cup total. With extra moisture, the bake time increases a bit too. Well they gummy overall on the edges as well or more so towards the inside.
They were gummy all over, so don’t think it was pure bake time. The edges were quite brown. Will try again and measure out lemon juice..maybe was just a bad batch and next ones will be better!