Lemon Chia Seed Mini Muffins (Edit recipe)

Lemon chia seed muffins are sweet and moist with a little bit of crunchy texture from the chia seeds. If you love the crisp, refreshing taste of lemons, you’ll love this recipe! I especially love that they’re a great way to get your kids to eat chia seeds! Chia seeds contain omega 3 fatty acids, fiber, calcium, zinc and many other nutrients. I’m sure your little ones will love these bite-sized lemon chia seed muffins!

15 minutes

10 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	350
Fat:	12 g
Carbohydrates:	51 g
Protein:	9 g
Cholesterol:	17 g
Sodium:	306 mg
Fiber:	2 g
Sugars:	31 g
Calculated per serving.

by Made With Sazon

View original recipe

Serves: 6

Ingredients

1 cup All Purpose Flour
1 tsp Baking Powder
1/2 tsp Salt
2 Tbsp Chia Seeds
1/2 cup Granulated White Sugar
2 Tbsp Unsalted Butter
2 Tbsp Avocado Oil, (or oil of choice)
2 Tbsp Lemon Juice
1 Lemon, zested
1 tsp Lemon Extract
3 Eggs
1 cup Plain Greek Yogurt
1/4 cup Milk

For Icing/Topping

1.5 Tbsp Turbinado Sugar, for topping (optional)
1/2 cup Powdered Sugar, for icing
1 Tbsp Lemon Juice, for icing

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat oven to 375 F degrees. Spray mini muffin tin with cooking spray.
In a large bowl, combine all dry ingredients.
In a medium sized bowl, combine all wet ingredients.
Pour wet ingredients into dry ingredients. Stir gently to combine. Be careful not to overmix.
Fill muffin tin with mixture. You can fill up to the rim. Sprinkle each muffin with the turbinado sugar.
Bake for 8-10 minutes or until golden brown. Be sure not to over bake so your muffins don't dry out.
Prepare the icing by combining powdered sugar and lemon juice. Stir until smooth.
Once baked, transfer muffins to a cooling rack and allow to cool completely before drizzling with icing.