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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.
Could this recipe be adapted to be a loaf cake?
Yes, add a bit more flour for a thicker batter and bake for 40 to 50 mins
Oh, thank you.
Made these last night and they were absolutely delicious, but they were a bit gummy, almost like they were underbaked. They initially rose, but about 5 min after I took them out of the oven they had sunk back down. Any idea what could have caused it? I used 1/4 cup of sugar instead of 1/2. I also substituted about 1/2 the flour for a vegan vanilla protein powder. The batter was very easy to work with, so I think up to that step I was good (honestly I licked that bowl clean, the batter was so tasty!!)
My guess it was the protein powder or they needed more baking time. I had them in the oven for 28 minutes, but maybe the protein powder needs longer baking time? Would love to hear your thoughts!
yes the protein powder probbly dint absorb the moisture. You want the batter thick enough as the extra moisture will cause the muffin to fall. If it falls, it will be gummy as the air that was there is now squished out. with the added protein powder, i think you want the batter to be pretty stiff.
Just made this muffins and they are sooo delicious! Thank you ♥️
Is it possible to substitute poppy seeds instead of the chia seeds?
yes. you might need a bit more flour to make a thick batter as poppy seeds dont absorb moisture like chia seeds.
My daughter was so excited about these! She asked if there were REAL lemons in them 🙂 I used frozen blueberries and whole spelt flour, there was just enough batter for the 12 cups and they didn’t rise much. Maybe the amount of lemon juice was off – I used two lemons but size and juiciness tends to vary. Also I was inpatient and did not rest it overnight 🙂 She ate 3 at once.
probably the spelt flour as it is whole grain. it might need more baking powder. add just enough to make a thick batter but not too stiff. too thick batter also means lower rise
Why is your cookbook receipe for these different than this receipe? Cookbook calls for 1/4 cup chia seeds. Also the cook book doesn’t tell you when to add the turmeric and vanilla. The cookbook doesn’t say to let the chia seeds sit for one hour, just 10 mins
We re-tested this recipe for various amounts for the book and this is why the discepency. Both should work.
I made these plain/as written above and loved them. I’d like to make again this week with frozen blueberries. How much do you recommend? Thank you!
1/2 cup tossed in a tbsp of flour and mix into the batter
Is the cane/raw sugar liquid? Can I use some other sugar which is not liquid or is that not recommended?
Thanks!
its dry. Any dry sugar will work.
Oh right. Sorry, I somehow thought it has to be liquid, since it was listed under wet ingredients. But thanks for the quick reply. Can’t wait to make them!
Richa,
I am loving your new cookbook Everyday Kitchen! I recently made these muffins and they were delicious! The combination of flavors was wonderful and I will definitely make them again. I appreciate how easy to follow your recipes are and they never disappoint.
Awesome! Thank you!
What can I use instead of tumeric?
omit it