So I usually get my inspirations from my super crazy intense cravings that attack at the worst times. Usually when I need to be bikini ready in a month and a half for my honeymoon/summer vacation. Perfect timing right. However, I have the Mr. to blame for this one. He asked me to make him lemon muffins a few days ago and of course I said no because we both agreed we wouldn’t have any sweets until our trip. But I haven’t been able to stop fantasizing about them because he planted the seed in my head and even bought me a new muffin pan yesterday because I had left mine at my parents house. So I took the hint. I absolutely love experimenting in the kitchen and coming up with my own healthy takes on refined sugar, flour, dairy, genetically modified and preservative filled baked goods. So I came up with these Lemon Chia Seed Muffins which are absolutely delicious, guilt free and good for you.
I incorporated chia seeds instead of poppy seeds for the extra fiber and nutrient boost. Chia seeds are filled with antioxidants that help protect your body from free radical damage and aging. (Hello youth). They also contain magnesium, calcium (bye dairy), iron, vitamin C and double in size when they come into contact with liquid so it helps keep you satiated.
The combination of almond flour and brown rice flour, which are both gluten free, was a total fluke. I was playing around in the kitchen one day and didn’t have enough almond flour and was out of almonds so I decided to add brown rice flour and it totally worked. Almonds contain high amounts of magnesium, vitamin E and they help balance blood sugar. Ideally, it is best to grind raw almonds yourself in a coffee grinder to maintain as much nutrients as possible.
Now onto the good stuff.
Lemon Chia Seed Muffins with Coconut Glaze
1½ cup plus 2 tbsp of almond flour
1/4 cup of brown rice flour
1 tsp of baking powder
½ tsp of baking soda
pinch of salt
3 tbsp of freshly squeezed lemon juice
2 tsp of lemon zest*
1/3 cup of pure maple syrup
2 tbsp of chia seeds
2 tbsp of grapeseed or melted coconut oil
2 tbsp of unsweetened nut milk (I used homemade almond milk)
1.Pre heat oven to 350°. Mix dry ingredients together. (almond flour, brown rice flour, baking soda, baking powder and salt)
2. In a separate bowl, beat eggs and add in maple syrup, lemon juice, grapeseed oil and almond milk.
3. Pour wet ingredients into dry and mix well. Incorporate chia seeds and lemon zest and scoop into prepared liners in muffin tray.
4. Bake for 18- 20 mins.
* Make sure the lemon zest is coming from an organic lemon as you do not want pesticides in your muffins. It is important to always buy organic whenever possible to ensure your not being exposed to harmful chemicals and genetically modified organisms.
½ cup of cashews
1/4 cup of full fat coconut milk
1/4 cup of filtered water
1½ tsp of raw honey
2 tbs of unsweetened shredded coconut
1. Place ingredients in food processor or high powered blender and process until smooth and creamy. Drizzle onto muffins.