Lemon, Coconut and Chia Seed Muffins

Delicious with a freshly brewed coffee anytime of the day
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Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Course: Snack
Cuisine: American
Keyword: Dairy Free, Gluten Free, Low Carb, Snack, Vegetarian
Servings: 12 Servings
Calories: 138kcal


  • 60 grams Coconut Flour
  • 2 tbsp Chia Seeds
  • ¼ tsp Baking Soda
  • Zest from 2 Lemons
  • Pinch of Salt
  • ¼ tsp Vanilla Extract
  • 2 tbsp Lemon Juice
  • 1 tbsp Apple Cider Vinegar
  • 125 ml Almond Milk
  • 4 tbsp Honey
  • 4 Eggs
  • 60 ml Coconut Oil (Melted)


  • Preheat oven to 350F (180C). Line a muffin tray with paper muffin cups.
  • In a medium bowl add coconut flour, chia seeds, baking soda, lemon zest, and a pinch of salt. Mix well.
  • In another bowl crack the eggs and add, vanilla extract, almond milk mixed with stevia or honey, melted coconut oil, lemon juice, and apple cider vinegar.
  • Next fold in the dry ingredients into the wet, mixing well until a smooth batter is formed.
  • Pour the batter into paper muffin cups dividing equally between the 12 cups.
  • Bake for 20-25 minutes, or until an inserted toothpick comes out clean.
  • Once baked, remove from the oven and transfer the muffins onto a rack to cool completely.



Calories: 138kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 6g | Trans Fat: 1g | Cholesterol: 55mg | Sodium: 72mg | Potassium: 36mg | Fiber: 3g | Sugar: 6g | Vitamin A: 80IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg