Description
These muffins burst with zesty lemon flavor and wholesome goodness!
Ingredients
1 3/4 cup oat flour (certified gluten-free)
1/2 tsp baking soda 1/2 tsp salt
1/2 cup white sugar
1/2 cup applesauce
1/2 cup coconut oil, melted (or butter)
2 tbsp lemon juice zest of 2 lemons
2 tbsp almond milk (or milk of choice)
1 tsp vanilla
2 eggs
1 tbsp chia seeds
Instructions
Preheat your oven to 350 and line a muffin pan with cupcake liners, or spray with non-stick spray.
In a small mixing bowl, stir together your dry ingredients (oat flour, baking soda, salt).
In a large mixing bowl, whisk together your sugar, applesauce and coconut oil. Add your lemon juice, lemon zest, milk, vanilla, and eggs, and whisk together until everything is well combined.
Pour your dry ingredients into your wet ingredients and stir them together. Add in your chia seeds, fold them into your batter, till everything is well incorporated. Scoop into your muffin tin, filling each cavity about 2/3 way full.
Bake in the oven for 15-18 minutes, or till the tops of the muffins are springy to touch, and a toothpick inserted comes out clean.
Devour!
Notes
Stored in an airtight container in the fridge these muffins last about a week. Or, on the counter for a few days.
- Prep Time: 15 mins
- Cook Time: 18 mins
Nutrition
- Serving Size: 12 muffins
- Calories: 185 kcal