Grain Free Lemon Chia Seed Muffins

I actually made this in an 8×8 baking dish because I wasn’t in the mood to have to wash a muffin tin. It came out equally delicious (and easier to clean up after!) The original recipe was for Lemon Poppy Seed muffins but I decided to use chia seeds both because they’re healthier and because I keep them on hand.

Grain Free Lemon Chia Seed Muffins
adapted from this recipe at Comfy Belly

2 eggs
1/4 cup of coconut oil (or light olive oil)
1/2 cup of honey
2 tablespoons of fresh lemon juice
2 1/2 cups of blanched almond flour
1/2 teaspoon of kosher salt
1/2 teaspoon of baking soda
1 tablespoon of lemon zest
1 tablespoon of chia seeds

Preheat oven to 350 degree F. Place muffin liners (cupcake liners) in a muffin/cupcake baking pan (or spray an 8×8 baking dish). Separate the egg yolks and whites. Whip the egg whites until you form stiff peaks. Meanwhile, in a separate bowl, whisk together the yolks, honey, oil, and lemon juice. Whisk all the dry ingredients into the batter. Fold the egg whites into the batter and blend well. Add the chia seeds and lemon zest to the batter and blend well.

Fill each muffin liner about 2/3 of the way with batter and bake for about 25 minutes (or bake in 8×8 for 20 minutes), or until a toothpick placed in the center of a muffin comes out clean.


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Personal Blog

Hi All!
I hope you enjoy the recipes! If you want to read about my random musings you can find me at
September 2011
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