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Cris Angus, DCN, MS

Lemon Chia and Yogurt Muffins

lemon chia and yogurt muffins
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12
Course: Breakfast, Snack
Cuisine: breakfast, vegetarian
Calories: 154
Ingredients Equipment Method Notes

Ingredients
  

  • 1 3/4 cups Gluten-free all purpose flour
  • 1 tsp Baking powder
  • 1/2 tsp Baking soda
  • 1/2 tsp Sea salt
  • 2 tsp Chia seeds
  • 3/4 cup Plain Greek yogurt
  • 1/2 cup Maple syrup (organic)
  • 1/4 cup Applesauce (unsweetened)
  • 2 Eggs
  • 2 tbsp Lemon juice
  • 2 tbsp Lemon zest
  • 2 tsp Vanilla extract

Equipment

  • 1 Muffing tin

Method
 

  1. Preheat the oven to 350ºF (175ºC). Line a muffin tray with liners or use a silicone muffin tray.
  2. In a large bowl, whisk together the flour, baking powder, baking soda, salt, and chia seeds.
  3. In a medium bowl, whisk together the yogurt, maple syrup, applesauce, eggs, lemon juice, lemon zest, and vanilla.
  4. Combine the wet and dry ingredients, mixing until just combined. Divide the batter evenly into the prepared muffin cups. Bake for 16 to 19 minutes until firm to the touch and a toothpick inserted comes out clean.
  5. Let the muffins cool in the tray for 10 to 15 minutes before removing and transferring them to a cooling rack to cool completely. Enjoy!
    Serving size = 1 muffin
    Protein 4g, Carbs 30g, Fiber 4g, Sugar 9g

Notes

These tangy muffins are a great start to your day!  They provide 4g of protein and 30g of carbohydrates to give you energy.  Chia seeds provide 4g of fiber per serving, which is about 25% of the daily amount recommended for better gut health.
When measuring the flour, fluff it first and then spoon it into your measuring cup. Use the back of a knife to level off the flour. Do not scoop the flour with your measuring cup or pack the flour in and/or tap it to get more flour in. This will result in extra flour being used, which will make your muffins dry and crumbly.
Store in an airtight container at room temperature for the first day and then transfer to the refrigerator in an airtight container for up to one week. Freeze for up to three months.