Lemon Chia Seed Protein Muffins

Lemon Chia Seed Protein Muffins

Muffins are sooooooo delicious, yet sooooooo high on the glycemic index due to the high carb/sugar content paired with a low protein content. It has been quite some time since I have made a low glycemic/high protein sweet treat, so IT’S TIME! I used to love lemon poppy seed muffins before I cared about nutrition, so I decided to use that as my inspiration. Chia seeds are packed with fiber and are a much more nutritionally beneficial option than poppy seeds, therefore this recipe is for Lemon Chia Seed Muffins:)

  • Gather all ingredients, 2  mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees.
The only ingredients missing are eggs and coconut oil

The only ingredients missing are eggs and coconut oil

  • Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds.

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  • Mix all “dry ingredients” in a medium mixing bowl  with a whisk. Add chia seeds in and mix well.

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With chia seeds...

With chia seeds…

  • In a separate bowl, mix the “wet ingredients” together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps.

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  • Pour the “wet ingredients” into the bowl with the “dry ingredients” and mix well with a large spoon.
  • Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat.

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  • Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to ensure they are fully cooked. Remove the lemon chia seed protein muffins from the oven and let cool while you are making the lemon cream cheese icing. Mix all “lemon icing ingredients” together in a bowl with a spoon. Mix well to ensure no clumps. Once completely cool, top each lemon chia seed protein muffin with the lemon cream cheese icing if desired. Top with icing just before you eat the muffins, otherwise store the icing in the fridge.

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These are much darker than typical lemon poppy seed due to my raw protein powder

These are much darker than typical lemon poppy seed due to my raw protein powder

Sprinkle with chia seeds and lemon zest if desired...

Sprinkle with chia seeds and lemon zest if desired…

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Lemon Chia Seed Protein Muffins
Print Recipe
The Ultimate Lemon Chia Seed Muffins packed with Protein!
Servings Prep Time
16 mini muffins 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
16 mini muffins 10 minutes
Cook Time
12-15 minutes
Lemon Chia Seed Protein Muffins
Print Recipe
The Ultimate Lemon Chia Seed Muffins packed with Protein!
Servings Prep Time
16 mini muffins 10 minutes
Cook Time
12-15 minutes
Servings Prep Time
16 mini muffins 10 minutes
Cook Time
12-15 minutes
Ingredients
"Wet Ingredients"
"Dry Ingredients"
"Lemon Cream Cheese Icing"
Servings: mini muffins
Instructions
  1. Gather all ingredients, 2 mixing bowls, a whisk, a spoon, a mini muffin tin, a grater, and an citrus squeezer if you have one. Preheat oven to 325 degrees.
  2. Grate the zest from 1 medium-large lemon, making 1 tbsp of lemon zest. Juice the lemon with a citrus juicer or by simply squeezing the lemon, removing the seeds. Mix all "dry ingredients" in a medium mixing bowl with a whisk. Add chia seeds in and mix well.
  3. In a separate bowl, mix the "wet ingredients" together and whisk well. Make sure to heat the coconut oil for 5-10 seconds in microwave to melt it down to liquid form. Mix/whisk well to ensure no clumps.
  4. Pour the "wet ingredients" into the bowl with the "dry ingredients" and mix well with a large spoon. Line a mini muffin tin with mini muffin liners,and fill each liner (to the top) with the lemon chia seed muffin mixture. Use your fingers to push down flat.
  5. Bake on 325 degrees for 13-15 minutes. Use a toothpick to check the center of a muffin to ensure they are fully cooked. Remove the lemon chia seed protein muffins from the oven and let cool while you are making the lemon cream cheese icing. Mix all "lemon icing ingredients" together in a bowl with a spoon. Mix well to ensure no clumps. Once completely cool, top each lemon chia seed protein muffin with the lemon cream cheese icing if desired. Top with icing just before you eat the muffins, otherwise store the icing in the fridge.
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