Tender Lemon Chia Seed Muffins (Gluten & Dairy Free)
These lemon chia seed muffins are the most tender, mouthwatering muffins ever! No matter how you serve them - snack, brunch, breakfast or even dessert, people will love the sweet, tart combination of these delicious muffins.
Servings: 12 muffins
Calories: 213kcal
Ingredients
- 208 grams gluten free flour mix about 1 ¾ cup
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 14 grams chia seeds about 2 ½ Tablespoons
- 150 grams sugar about ¾ cup
- 2 Tablespoons lemon zest
- 7 Tablespoons vegan butter melted
- 1 ½ Tablespoons lemon juice
- 1 egg
- 1 cup dairy free sour cream
- 1 teaspoon vanilla extract
Instructions
- In a large bowl, add the gluten free flour mix, baking powder, baking soda, salt, chia seeds, sugar and lemon zest. Whisk until combined.
- In a medium bowl, add the melted butter, lemon juice, egg, sour cream and vanilla extract. Mix until completely blended.
- Add the wet ingredients to the dry ingredients and stir with a sturdy spoon until fully mixed.
- Set the batter aside to rest for 30 minutes.
- Preheat oven to 375 F. Spray a muffin tin with cooking spray.
- Fill each muffin cup almost to the top of the cup with batter.
- Bake for 18-20 minutes or until a toothpick comes out clean.
- Remove from pan to a wire rack to cool completely.
Notes
- Ingredients should be at room temperature.
- Measure by weight where weight is given.
- Bake time is between 18-20 minutes.
- Muffins store very well in a sealed bag, at room temperature for up to 2 days. Any longer and they can be frozen for longer storage.
- The flour mix used in the recipe is here.
- The sugar can be substituted with Swerve sugar.
- A flax or chia egg works well as an egg substitute or use JUST egg.
- The dairy free sour cream can be substituted with dairy free plain or unsweetened vanilla yogurt.
