Wholesome Lemon Chia Muffins: Baking Joy with Chia & Coconut Flour

When you eat better, you feel better. And when you feel better, you do better." - Maya Angelou

There’s something quietly powerful about baking your own food. It’s not just about feeding yourself. It’s about choosing what goes into your body with care, slowing down, and taking pleasure in simple things.

These Lemon Chia Muffins with a gluten-free flour bring that feeling to life. They’re soft, bright, nicely tangy and satisfying without being too heavy or sweet. The flavor is clean and citrusy, while the texture feels light and tender. Whether you’re starting your morning with one or reaching for a healthy snack during a busy afternoon, these chia muffins offer a small moment of calm and nourishment.

Lemon brings in a fresh, zesty note that feels like sunshine. Chia seeds add a subtle crunch and satisfying body, while coconut flour keeps everything soft and naturally light. There’s no fuss to this baking recipe. It’s meant to be approachable, something you can come back to again and again when you want to make something wholesome without overthinking it.

These lemon chia muffins work well on the go, paired with tea or coffee, or even packed into a lunchbox. They also freeze well, so you can keep a stash ready for when you need a quick bite that doesn’t leave you feeling weighed down.

Ingredients

• 1 and ½ cups Pride of India Coconut Flour
  
  
• ½ cup unsweetened milk of choice
  
  
• ½ cup fresh lemon juice
  
  
• ¼ cup Pride of India White Chia Seeds
  
  
• ¼ cup maple syrup or honey, as preferred
  
  
• 2 large eggs
  
  
• 2 tablespoons lemon zest
  
  
• 1 teaspoon baking powder
  
  
• ½ teaspoon Pride of India Himalayan Pink Salt
  
  
• ¼ cup melted coconut oil or unsalted butter
  
  
• Optional: ¼ cup shredded unsweetened coconut for topping
  
  

Directions

• Preheat your oven to 180°C or 350°F. Line a 12-cup muffin tray with paper liners or grease lightly.

• In a large bowl, whisk together eggs, almond milk, lemon juice, maple syrup or honey, melted oil or butter, and lemon zest until smooth.

• In another bowl, mix the coconut flour, chia seeds, baking powder, and salt.

• Slowly add the dry mixture to the wet ingredients. Stir gently until combined. Let the batter sit for 5 to 10 minutes to allow the chia seeds to absorb liquid. The batter will thicken.

• Spoon the batter into the prepared muffin cups. Sprinkle shredded coconut on top if using.

• Bake for 20 to 25 minutes until golden and a toothpick comes out clean. Let cool before serving.

Simple, Satisfying, and Made with Intention

These lemon chia muffins don’t promise miracles. They just offer something real, made with a little more care and a little more thought. And sometimes, that’s exactly what we need.

Create your own chia muffins and other wholesome bakes with black chia seeds and coconut flour - all included in our July Special Box of the Month. Grab the deal on these premium pantry essentials and start with a bright and zesty Lemon Chia treat to kick off your baking adventures.