Lemon Chia Seed Muffins

If you love bright citrus flavor but want something wholesome enough for breakfast, these healthy Lemon Chia Seed Muffins are perfect for you.

Course Breakfast, Snack

Cuisine American

Method Bake

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 208

Preheat oven to 350F. Grease or line a muffin pan with paper liners. If using paper liners, lightly spray the liners with non-stick cooking spray to prevent the muffins from sticking to the paper.
In a large mixing bowl, toss together the flour, chia seeds, baking powder, baking soda, and salt.
1 ¾ cup white whole wheat flour, 3 Tbsp chia seeds, 1 tsp baking powder, ½ tsp baking soda, ¼ tsp salt
In a medium bowl, whisk together the yogurt, avocado oil, honey, milk, eggs, lemon zest, and vanilla.
1 cup Greek yogurt, ⅓ cup avocado oil, ½ cup honey, ¼ cup milk, 2 large egg, 1 Tbsp lemon zest, 1 tsp vanilla extract
Add the wet ingredients to the dry ingredients and mix until just combined. Divide the batter evenly into the prepared pan.
Bake 20-22 minutes or until a toothpick inserted into the center comes out clean.
Once the muffins are completely cooled. Mix the powdered sugar and lemon juice until smooth and drizzle over muffins if desired.
⅓ cup powdered sugar, 2-3 tsp lemon juice

Leftovers can be stored in an airtight container at room temperature for up to 3 days or in the fridge for up to 5 days.