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.
Servings Prep Time
9muffins 15minutes
Cook Time
19-23minutes
Servings Prep Time
9muffins 15minutes
Cook Time
19-23minutes
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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