Low Sugar Meyer Lemon Chia Seed Muffins

49
0
91
By Tessa Arias
Prep Time:
10m
Bake/Cook Time:
15m
Yield:
12 muffins

Low Sugar Meyer Lemon Chia Seed Muffins are the ultimate lightened up muffin recipe with whole wheat flour, no butter and dairy-free.

Rate it yourself
Products Used
1 lb. Light Brown Sugar Box
Light Brown Sugar Poly Bag
Member
Blogger
Ingredientes

Ingredients

  • 1 cup (4.5 ounces) all-purpose flour*
  • 3/4 cup (3.37 ounces) white whole wheat flour*
  • 3 tablespoons chia seeds
  • 1/3 cup Imperial Sugar Light Brown Sugar
  • 1/2 teaspoon fine salt
  • 1 tablespoon baking powder
  • 1 cup almond milk or other milk
  • 2 tablespoons honey
  • 4 tablespoons coconut oil, melted and cooled, or vegetable oil
  • 2 large eggs
  • 2 tablespoons Meyer lemon zest
  • 2 tablespoons Meyer lemon juice
  • 1 teaspoon vanilla extract
      • *Spoon & Sweep method: Use a spoon to fill measuring cup with flour until required amount is obtained. Scooping measuring cup directly into flour bag will firmly pack flour resulting in too much flour required for recipe.
      Ingredientes

      Directions

      1. Preheat the oven to 450°F. Line a standard muffin tin with paper liners or coat with nonstick cooking spray (or both).
      2. In a large bowl combine flour, chia seeds, sugar, salt and baking powder.
      3. In a liquid measuring cup beat together almond milk, honey, coconut oil, egg, lemon zest, lemon juice and vanilla. Pour into dry ingredients and stir JUST until combined; do not overmix. Divide evenly among muffin tin cups.
      4. Bake for 5 minutes, then reduce temperature to 400°F . Continue baking until golden brown and a toothpick inserted in center comes out clean, about another 10 minutes.
      Imperial Sugar Insight

      Recipe developed for Imperial Sugar by Tessa Arias @HandletheHeat.

      Rate & Review

      Log In Or Register To Post Comments

      Similar Recipes

      cranberry nut bread imperial
      61
      0
      24
      Cranberry Nut Bread
      Studded with fresh, tart cranberries and nutty pecans, this Cranberry Nut Bread is a quick bread recipe you’ll make year after year. Every bite has a variety of flavors and textures. The soft bread,...
      Read more
      Berries and Cream Crescent Doughnuts
      82
      1
      83
      Berries and Cream Crescent Doughnuts
      Berries and Cream Crescent Doughnuts are an adaptation of the Cronut™, which is a cross between a donut and a croissant. Chef Eddy's version is filled with vanilla cream, fresh strawberries and...
      Read more
      53
      0
      61
      Streusel Stuffed Baked Apple Dumpling
      Sweet Apple Dumplings with a warm, buttery streusel wrapped in a flakey puff pastry and served over a pool of caramel. Serve warm with ice cream.
      Read more
      Sour Cream Waffles Imperial
      144
      0
      102
      Sour Cream Waffles
      These Sour Cream Waffles are fluffy with deep pockets, crispy edges, and just a hint of tanginess from the sour cream. Serve warm topped with one of our homemade syrups, jams or jellies, plus fresh...
      Read more

      Oops.. there is no Spanish translation to this recipe