Gluten-free lemon and chia seed muffins

    22 min

    Sometimes it is hard to get the texture just right when you are attempting the art of gluten-free baking. Gluten-free flour can often leave a gritty consistency that is not desirable in your baked goods. Coconut oil is just the right thing to combine with your gluten-free flour to make your muffins come out light, airy and smooth.


    2 people made this

    Makes: 3 muffins

    • 1 egg
    • 1 large lemon, juiced and zested
    • 1 teaspoon vanilla extract
    • 4 teaspoons coconut oil
    • 3 tablespoons maple syrup
    • 60ml (2 fl oz) yoghurt
    • 2 tablespoons milk
    • 4 teaspoons chia seeds
    • 90g (3 1/4 oz) gluten free plain flour
    • ½ teaspoon salt
    • ½ teaspoon bicarbonate of soda

    Prep:10min  ›  Cook:12min  ›  Ready in:22min 

    1. Preheat the oven to 190 C / Gas 5.
    2. Mix together the egg, lemon juice, lemon zest, vanilla, coconut oil, maple syrup, yoghurt, milk, and chia seeds in a bowl.
    3. Mix together the flour, salt, and bicarbonate of soda in a separate bowl.
    4. Mix the dry and wet ingredients.
    5. Pour the muffin batter into a non-stick muffin pan to make 3 muffins. Bake in the preheated oven until a tester comes out clean, about 12 minutes.

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    See this recipe on MyNutriCounter

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