I Love Lemons – Vegan Lemon Chia Seed Muffins

Words cannot even begin to describe my obsession for lemons right now. Anyone else? I’ve been thru bags and bags of them so far. From the moment I discovered their cleaning power, it was on.

Woman holding plate of poppyseed muffins

Something that I’ve always been conscious about is what products I use not only on my skin but also in the house. I’ve always been pretty..how shall I say? anal retentive about it. The past weeks have been crazy busy which is great but the house really needed that deep clean. So I armed myself with Castile soap..tons of lemon halves (I squeezed the juice out of them first) some towels and got to work. I was amazed at how awesome lemons are at cutting thru grease and taking water stains off stainless steel. I’m easily amused I guess. I won’t bore you too much with the details but honestly, castile soap, lemons, and some heavy rags clean the whole house cheaply and safely.

Not only could I use the juice for my water but they give the most fantastic flavor to foods. I use them in so many things. From dressings to sauces to just squeezing them on dishes. Each morning I put fresh lemons in my water as well. So good! Lemons are where it’s at. Today I was in a baking mood though so Lemon Chia Seed muffins it was. Plus they are my hubs favorite and I was in a good mood.

These muffins contain very little sugar and tons of good things like flax and oatmeal. They aren’t your typical fluffy lemon poppy seed but a more hearty muffin. I love them because they aren’t too sweet and have just the right amount of tang.

I didn’t add a glaze of any type because I’m not a huge fan of overly sweet things but if you are, feel free to glaze away. As I mentioned earlier these muffins aren’t too sweet so they should be just fine if you do glaze.

How many ways do you use lemons? Id love to hear them all! I’m currently working on some sugar scrubs and teas at the moment but am always on the lookout for new uses.

Vegan Lemon Chia Seed Muffins
Prep time:
Cook time:
Total time:
Bright and citrusy lemons are combined with flax, oats, and chia to make a tasty and quick snack.
Cuisine: Snack
Serves: 12
  • 2 flax eggs
  • ⅓ c. lemon juice
  • 1 huge Tbsp. lemon zest
  • ¾ c. unsweetened applesauce
  • ¼ c. coconut oil
  • ¼ c. maple syrup
  • ¼ c. unsweetened almond milk
  • ⅓ c. coconut sugar (you can sub any sweetener here that you prefer)
  • 1.5 tsp. baking soda
  • 1 tsp. vanilla
  • ¼ tsp. sea salt
  • ½ c. oatmeal
  • ½ c. almond meal
  • 1 c. All-purpose flour
  • 1 Tbsp. Chia Seeds


  1. Preheat oven to 375F and line a muffin tin with liners. (Or liberally spray the muffin tins with a non-stick cooking spray)
  2. Make your flax eggs and let sit in the medium-sized bowl for a few minutes to come together.
  3. Next, add the applesauce, lemon juice, and zest, coconut oil, maple syrup, almond milk, coconut sugar, baking soda, vanilla and salt. Stir to combine. (Note: The batter will fizz like crazy. Just let it do its thing. It is the baking soda reacting with acid from the lemons. Science, yo.)
  4. Add the oatmeal, almond meal and flour. Stir. Toss in those chia seeds and stir once more. Its ok if the batter is a bit thick. You can either leave it like I did or thin it with a bit of almond milk.
  5. Divide batter evenly among muffin tins.
  6. Bake about 20-23 minutes or until toothpick comes out clean.
  7. Pop out of tins and let cool.
  8. Enjoy!
  9. **These will last a few days in a closed container otherwise they freeze nicely as well**

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