Paleo Recipes: Lemon Chia Seed Muffins
What is more cooling and refreshing than lemon? Lemon provides a tangy bite just perfect for taking the edge off a sweltering hot summer day. This luscious grain-free lemon muffin recipe is from Jane Barthelemy’s brand new paleo breakfast cookbook, Good Morning Paleo. It offers a delightful twist by substituting one of my favorite paleo ingredients, chia seeds, for the traditional poppy seeds.
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Lemon Chia Seed Muffins
I love the fresh taste of lemon poppy seed muffins. This totally unique recipe uses chia seeds, apple, and agar powder rather than poppy seeds and eggs.
- 2/3 cup almond meal
- 1/2 teaspoon baking soda
- 1/4 teaspoon unprocessed salt
- About 3/4 cup sweetener to taste
- 1 Granny Smith apple in coarse chunks, including peel (160 grams)
- 2 teaspoons vanilla
- 3/4 cup (170 grams) Coconut Butter
- Zest of 1 lemon
- 1/3 cup lemon juice
- 1 teaspoon apple cider vinegar
- 1/2 cup whole black chia seeds
- 4 teaspoons agar powder dissolved in 1/4 cup boiling water
- Preheat the oven to 350°F. Grease a 12-cup muffin pan with coconut oil and dust with coconut flour.
- In a medium mixing bowl, whisk together the almond meal, baking soda, salt, and sweetener. Set aside.
- In a food processor, add the apple, vanilla, coconut butter, zest, lemon juice, vinegar, and chia seeds. Mix well until apple is liquefied. Open the machine, scrape the sides, and mix again.
- Place agar powder in a warmed mug, as heat helps to activate its thickening power. Stir in 1/4 cup boiling water until agar dissolves. Cover and let it sit for 2 minutes—you can set a timer. Immediately add hot agar to the food processor and mix well.
- Add the dry ingredients to the wet ingredients in the food processor. Mix well until all the ingredients are incorporated. Spoon the batter into muffin cups. Bake for 20 to 24 minutes, until a toothpick comes out clean, the muffins are baked on the bottom and loosening from the cups. Enjoy!
- Agar powder is a tasteless seaweed—dissolve it in boiling water and it thickens much like albumen in egg. The result is a completely egg-free muffin that actually rises in the oven. Chia seeds give you an extra benefit of protein- packed, high omega-3 nutrition.
- Follow the recipe closely—it works—even though they don’t rise quite as high as gluten flours. It works best if all the ingredients are at room temperature, and not cold. Wrap and freeze leftovers for a quick, nutritious breakfast.
- From Good Morning Paleo by Jane Barthelemy. Reprinted with permission from Da Capo Lifelong, © 2014
Adapted from Good Morning Paleo
Jane Barthelemy is a gluten-free, Paleo chef, health practitioner, and author of two Paleo cookbooks, Paleo Desserts and her newest book, Good Morning Paleo. Her blog, Jane’s Healthy Kitchen, is for you and every-body, especially for special diets. Perhaps you’ve found that gluten, carbs, dairy, or refined foods are not what you need. Jane offers health tips, exciting new methods, and luscious original recipes for a new way to live.
All of Jane’s recipes are gluten-free, celiac-friendly, Paleo, low-carb, diabetic friendly, hypo-allergenic and luscious. They’re also all free of dairy, soy, peanuts, and nightshades. Many are vegan and tree-nut free. They’re designed for those on special diets, and delicious for every-body.
Are you struggling to sustain a paleo lifestyle change? Or not sure how to start? Or perhaps those around you are resistant and you're feeling undermined and unsure. The Modern, No-Nonsense Guide to Paleo provides practical tools to ease the transition to a full-on paleo life. Each chapter includes strategies, tips and checklists to identify the actions to power you on your paleo journey and create sustainable change. Buy it at Amazon.com.