Move over Lemon Poppyseed Muffins, there’s something healthier around! I decided to make these muffins a little more nutritious with chia seeds. I promise, they still taste as light, fresh and delicious as the classic muffins.
I was thrilled to find MELT® Organic buttery spreads. I am always looking for ways to reduce dairy in my kids’ diets. We don’t have any dairy allergies or intolerances in our house, but I do try to watch how much they eat.
When I saw MELT® Organic spreads, I knew I had to give it a try. We love it on our bagels, grilled cheese and pancakes, but I thought I would try baking with it too! Why not?
I just love anything lemon flavored, it just makes me feel warm and sunny. And I love lemon desserts too!
As much as I do love chocolate, it’s nice to have a break every now and then. Lemon makes a wonderful alternative.
And although I do love lemon recipes, especially desserts, all year long, they just scream spring time to me! Warmer weather, longer days, sunshine and lemon recipes! Am I right??
My family and I were out for breakfast and there were Lemon Poppyseed Muffins on the menu. My 5 year old asked me what poppy seeds were and right when I told him that they didn’t have much taste and they get stuck in your teeth, I thought I need to make these with chia seeds!
Chia seeds also don’t have much taste and also get stuck in your teeth, but they are packed with fiber, protein, antioxidants, magnesium and omega 3 fatty acids.
You know who much I love my chia seeds. The best part is you get all of those amazing benefits with very few calories.
I knew you’d appreciate that too.
As pretty as these muffin wrappers are, they were a little annoying to get the muffins out of them. I forgot to spray the insides with baking spray which I will definitely use next time.
I really love to bake with these resusable silicon liners. I just thought these polka-dot ones would be cute for pictures!
These muffins are crazy delicious. I loved baking with MELT® Organic spread and will definitely continue to.
I love that it’s certified organic, non-GMO and vegan too. MELT® Organic spreads are dairy free, soy free, trans-fat free, and gluten free.
And here is a really fun fact: MELT® is not owned by a giant, faceless corporation, but founded by a woman with severe health problems, who worked out of her kitchen to create a perfect blend of oils that would not only meet her health requirements but also satisfy her taste buds. LOVE that!
You can easily substitute butter, coconut oil or another plant-based alternative in these muffins. They still come out moist with a fantastic texture.
I also had a reader tell me she used extra virgin olive oil because she didn’t have any butter and they came out yummy!
Ok, back to these delicious muffins…
Here are the details. You need to make these ASAP. Trust me.
You might even want to make a double batch because they definitely don’t last long. They freeze well too.
I like to freeze them individually so I can just pull one out at at time if I want one. I usually just leave them on the counter for 10-15 minutes to defrost while I am working in the kitchen.
I like to do that for busy mornings, I am sure you can all relate. I take it out of the freezer while I am enjoying my tea and catching up emails.
Then after it’s most defrosted, I place it in the toaster oven and spread some butter on top. What a delicious way to start the day.
And what do these delicious muffins go perfectly with? A cup of tea or coffee of course!
Tea for me and most likely coffee for you.
I’ve brought these muffins to brunch for Mother’s Day and Easter and they were always a hit. I think I might make these with fresh orange next time.
I am covering all of my citrus bases here with these Key Lime Muffins!
- 2 tablespoons chia seeds
- 1/3 cup warm water
- 1 1/2 cups whole wheat flour
- 1 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1/2 cup honey
- 2 eggs
- 4 tablespoons unrefined sugar
- 3/4 cup Greek yogurt
- 1/4 cup MELT® Organic spread
- 1/4 cup fresh lemon juice
- 2 tablespoons lemon zest
- Place chia seeds in warm water for 10 minutes to allow seeds to gel.
- Preheat oven to 375 degrees. Grease muffin tins.
- Start by combining flour, baking powder, and salt in a large mixing bowl.
- In a separate bowl, add honey, eggs and sugar… mix thoroughly. Next add the Greek yogurt, MELT®, lemon juice, and zest.
- Whisk until everything is well combined and there are no lumps.
- Pour the wet ingredients into the dry ingredients, and mix until just combined. Next, fold in the chia seeds and mix again.
- Pour batter into prepared muffin tins.
- Put into the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
- Transfer tray to a cooling rack and (try to) let the muffins cool for at least ten minutes before removing.
If you love lemon as much as I do, you need to check out some more delicious lemon recipes I thought I’d share with you:
Lemony Cookie Bars from Lauren Kelly Nutrition
Healthy Lemon Cake from Chocolate Covered Katie
Chia Seed Lemon Pancakes from Lauren Kelly Nutrition
Meyer Lemon Pudding from The View From Great Island
Coconut Water Ginger Lemonade from Lauren Kelly Nutrition
Keto Frosted Lemon Cookies from All Day I Dream About Food
Gluten Free Buttercream Crepe Cake with Lemon Curd Topping from Lauren Kelly Nutrition
I hope you love these muffins. Please let me know if you make them or any of these other recipes I shared with you. I love hearing from you!
Thanks for stopping by and please come back soon!
This is a sponsored conversation written by me on behalf of MELT Organic. The opinions and text are all mine.