Chia Muffins {Vegan}

Muffins are a great way to start the day, especially if you are in a rush and need to get out the door quickly. They can also be a healthy and satisfying between-meal snack. These muffins contain very little sugar in addition to coconut, the goodness of chia seeds — that also adds a pleasant texture — and tangy lemon. Even if you are not a baker, muffins are virtually foolproof, so long as you follow a few basic principles. Always measure the dry and wet ingredients separately, and take care not to overmix your batter as the muffins won't rise properly if overmixed — instead of light and airy muffins, you'll end up with disappointingly dense muffins.

I shared a few of these with my landlady, and if she hadn't been told afterwards, she would not have known they are completely dairy and egg free. I don't often eat eggs, and although I'm not strictly vegan, I don't have milk on hand. Turns out coming up with vegan alternatives is not very difficult and the dairy won't be missed.

Chia Muffins {Vegan}

Recipe by Lisa Turner Published on November 13, 2017 Light, moist and simple vegan chia seed muffins with coconut and lemon Preparation: 10 minutes Cooking time: 25 minutes Print this recipe Wet ingredients: 1 cup coconut milk zest from 1 lemon 4 tablespoons lemon juice 3 tablespoons chia seeds 2/3 cup coconut or brown sugar 2/3 teaspoon vanilla extract Dry ingredients: 3/4 cup whole wheat or spelt flour (I used spelt) 1/2 cup unbleached white or soft spelt flour (I used spelt) 3 tablespoons dried grated unsweetened coconut 1/2 teaspoon ground turmeric 1/2 teaspoon baking soda 1 teaspoon baking powder 1/4 teaspoon sea salt Instructions: Grease 12 standard size muffins cups. Set aside. Combine the wet ingredients in a medium bowl and refrigerate for at least 1 hour. In a large bowl, whisk together the dry ingredients. Make a well in the center of the dry ingredients and pour in the moist ingredients. Stir until just combined. Spoon the batter evenly into the prepared muffin tin. Bake in a preheated 350°F oven for 25 minutes, or until a cake tester inserted in the middle of a muffin comes out clean. Let sit in the pan for 5 minutes and then gently remove and cool on a wire rack. The muffins are lovely when served warm, and any leftovers can be stored in a sealed container for a few days or longer if kept in the refrigerator. Makes 12 muffins

Other muffin recipes to enjoy from Lisa's Kitchen:
Gluten-Free Vegan Gingerbread Muffins
Classic Blueberry Muffins
Vegan Morning Glory Muffins
Spiced Pear Muffins - Vegan

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August 1914: A Novel: The Red Wheel I