Lemon Cranberry Muffins with Chia Seeds

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.

Lemon Cranberry Muffins with Chia Seeds

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!Lemon Cranberry Muffins with Chia Seeds

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. Lemon Cranberry Muffins with Chia Seeds

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 🙂

 

Print Recipe
Lemon Cranberry Muffins with Chia Seeds
These lemony muffins are a fun, wholesome twist on the classic Lemon-Poppyseed flavor. They make an easy snack, dessert, or on-the-go breakfast that will keep you satisfied until lunchtime rolls around.
Prep Time 15 minutes
Cook Time 19-23 minutes
Servings
muffins
Ingredients
Wet Ingredients
Dry Ingredients
Prep Time 15 minutes
Cook Time 19-23 minutes
Servings
muffins
Ingredients
Wet Ingredients
Dry Ingredients
Instructions
  1. 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.
  2. Whisk sugar, oil, chia "egg", and vanilla together. Mix in water, plant milk, lemon juice and zest until fully incorporated.
  3. In a separate bowl, sift together flour, salt, baking soda, baking powder, and additional chia seeds.
  4. Add the dry ingredients into the wet gradually, stirring in between. Mix together until fully combined. Add in cranberries and stir till evenly distributed.
  5. 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!
Recipe Notes

*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.

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