Description
These Lemon Chia Oat Muffins are a delightful gluten-free and dairy-free treat, perfect for a healthy breakfast or snack. Made with oat flour and natural ingredients like lemon juice, chia seeds, and coconut oil, they offer a moist, flavorful, and flourless option that caters to those with dietary restrictions without sacrificing taste.
Ingredients
Dry Ingredients
- 1 3/4 cup oat flour (certified gluten-free)
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1 tbsp chia seeds
Wet Ingredients
- 1/2 cup white sugar
- 1/2 cup applesauce
- 1/2 cup coconut oil, melted (or butter)
- 2 tbsp lemon juice
- zest of 2 lemons
- 2 tbsp almond milk (or milk of choice)
- 1 tsp vanilla bean paste
- 2 eggs
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C). Line a muffin pan with cupcake liners or spray it with non-stick spray to prevent sticking.
- Combine Dry Ingredients: In a small mixing bowl, stir together the oat flour, baking soda, and salt until well blended.
- Mix Wet Ingredients: In a large mixing bowl, whisk together the white sugar, applesauce, and melted coconut oil. Add the lemon juice, lemon zest, almond milk, vanilla bean paste, and eggs, then whisk everything thoroughly until smooth and well combined.
- Combine Wet and Dry Mixtures: Pour the dry ingredients into the wet ingredients. Stir them together until just combined. Fold in the chia seeds carefully to ensure they are evenly distributed without overmixing the batter.
- Fill Muffin Pan: Scoop the batter into the prepared muffin tin, filling each cavity about two-thirds full to allow room for rising.
- Bake: Place the muffin pan in the oven and bake for 15-18 minutes, or until the muffin tops are springy to the touch and a toothpick inserted in the center comes out clean.
- Cool and Serve: Allow the muffins to cool slightly before removing them from the pan. Enjoy your healthy, flavorful lemon chia oat muffins!
Notes
- Ensure your oat flour is certified gluten-free if you are strictly avoiding gluten.
- You can substitute coconut oil with melted butter if preferred.
- Almond milk can be replaced with any milk of your choice, including dairy milk or other plant-based alternatives.
- For a vegan version, substitute the eggs with flax eggs or other egg replacers.
- Store muffins in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
