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Lemon Chia Seed Muffins
Course: Breakfast, brunch
Servings: 12 large muffins
Author: Lauren Kelly Nutrition
  • 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
  1. Place chia seeds in warm water for 10 minutes to allow seeds to gel.
  2. Preheat oven to 375 degrees. Grease muffin tins.
  3. Start by combining flour, baking powder, and salt in a large mixing bowl.
  4. In a separate bowl, add honey, eggs and sugar… mix thoroughly. Next add the Greek yogurt, MELT®, lemon juice, and zest.
  5. Whisk until everything is well combined and there are no lumps.
  6. Pour the wet ingredients into the dry ingredients, and mix until just combined. Next, fold in the chia seeds and mix again.
  7. Pour batter into prepared muffin tins.
  8. Put into the oven and bake for 30-35 minutes, or until the top is golden brown and a toothpick comes out clean.
  9. Transfer tray to a cooling rack and (try to) let the muffins cool for at least ten minutes before removing.