Raise your hand if you grew up loving a giant, moist, bakery style muffin for breakfast! I’m currently raising a hand while typing this, if you’re wondering. Ever since I was little, I’ve enjoyed a nice, fresh muffin over a donut any day. Something about a moist bottom layer paired with an even better cloud of yumminess pillowing over the top really made my brain happy. As you can probably tell, my obsession continues to this very day 😉
My favorite muffins were always of the butterscotch and lemon variety, but I was feeling ~zesty~ and decided to tackle the lemon side of things first. Here I present you with a healthy, plant-based take on a moist, fluffy, and most importantly, satisfying muffin to fill the gaping, muffin-shaped hole in my heart.
These little guys are packed with healthy fiber, carbs, and protein from the whole wheat flour. They also have healthy fats from the chia seed for added texture and satiation. They’re JUST sweet enough to make you feel like you’re having a treat, but they’re sweetened naturally with coconut sugar and cranberries, so there’s really nothing to feel guilty about!
As an added bonus, these muffins are perfectly tart, so they’re sure to wake you up in the morning and set you off to an energetic start. If you’re looking for more of distinct poppyseed flavor, feel free to sub in poppyseed for the chia seed in the “dry ingredient” portion.
Regardless of if you enjoy these muffins as a breakfast, snack, dessert, or include it in tonight’s midnight-munchies, you’re sure to enjoy every last bite!
Finally, if you end up making this I’d love to see your recreations! Be sure to tag me on Instagram @cookwithcourt and #cookwithcourt to share how you liked it 🙂
Lemon Cranberry Muffins with Chia Seeds
- 2/3 cup coconut sugar (Can sub any granulated sugar)
- 2 tbsp liquid oil (I used coconut)
- 1 chia "egg" (Mix together 1 tbsp chia seed and 3 tbsp water)
- 1/4 cup water
- 1 cup plant milk (I used cashew)
- 1 lemon zest (Can add more for a ~zestier~ flavor)
- 2 lemons juiced
- 2 1/2 cup white whole wheat flour *see notes
- 1/4 tsp salt
- 1 tsp baking soda
- 1 1/2 tsp baking powder
- 2 tsp chia seeds
- 1/2-1 cup dried cranberries (Can add more or less depending on desired tartness)
- 2 tsp powdered sugar (Optional, for topping)
Preheat oven to 350 degrees Fahrenheit. Grease muffin tin or line with muffin liners. Make chia "egg," and let it gel together for about 5 minutes.
Whisk sugar, oil, chia "egg", and vanilla together. Mix in water, plant milk, lemon juice and zest until fully incorporated.
In a separate bowl, sift together flour, salt, baking soda, baking powder, and additional chia seeds.
Add the dry ingredients into the wet gradually, stirring in between. Mix together until fully combined. Add in cranberries and stir till evenly distributed.
Distribute the batter into muffin tray. There should be about 1/2 cup-2/3 cup batter in each muffin cup. Place in oven for 19-23 minutes, until muffins are fully cooked. Let cool in tray for a minimum of 15 minutes before serving. If desired, sift powdered sugar over the top of the muffins once they are cooled. Enjoy!
*If you don't have white whole wheat flour, you can sub 1/2 whole wheat flour and half regular white flour. You can also use all white flour, if desired.