Oh yes we are totally doing this! One of my favorite kinds of muffins are lemon poppy seed, so why not add some chia seeds to the mix for a little health boost?! These muffins are also low in additive sugar, making them a great choice for a quick grab-and-go breakfast!
I just got back from a long weekend in California visiting my sister in college! My mom and I flew out to hang out with her and we had such a blast! We spent our town strolling through cute neighborhoods, hanging on the beach and in the sunshine, and catching up. It was seriously a blast! And I think I even got a little bit of a tan ;). So, as I mentioned before in a previous post, my sister recently became a vegan, and so I was a little skeptical of the types of restaurants we would be eating at, but you guys!!! These restaurants were SO good! I mean, vegan burgers, grilled cheese, and sushi, oh my! The crazy thing was, every vegan thing we got was no only amazingly good, but it also tasted eerily similar to the actual thing. So much so that my sister said that she was a little worried they swapped her order and had given her an actual beef burger instead of the vegan burger she ordered.
OK, so that little note has absolutely nothing to do with these muffins. But seriously, these muffins so super good! They will not be as sweet as your regular muffins, but trust me they are still bomb dot-com! With their lowered sugar content, and the addition of chia seeds, they make for an awesome grab and go breakfast. Eat up!
Lemon Muffins with Chia Seeds
1/4 cup lemon zest and 1/3 cup lemon juice (using about 2 lemons)
1/2 cup sugar
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoons salt
2 teaspoons pure vanilla extract
3 tablespoons canola or coconut oil
1/2 cup sour cream (or plain Greek yogurt)
1/4 cup half and half
3 tablespoons chia seeds
2 tablespoons poppy seeds
2 tablespoon honey
1) Preheat oven to 375 degrees. Line 12 count muffin tin with muffin/cupcake liners (or coat with cooking spray) and set aside.
2) Rub lemon zest in-between figures to release the flavor, then in a medium bowl, combine lemon zest and sugar. Add flour, baking soda, and salt. Stir to combine.
3) In a separate bowl, whisk together the lemon juice, vanilla, eggs, oil, sour cream, half and half, chia seeds, poppy seeds, and honey. Add wet ingredients into the dry ingredients and stir just until combined.
4) Pour batter into prepared muffin tins and bake for 20-30 minutes (baking times vary greatly depending on your oven). Let muffins sit in muffin tin for a couple of minutes, then remove and place on a wire rack to cool completely. Muffins will stay good for up to 5 days.
Recipe slightly adapted from Pinch of Yum