Mini Whole Wheat Lemon Chia Seed Muffins
Yield: 24 mini muffins (or 6 regular muffins)
  • 1 tablespoon ground flaxseed
  • 1 cup white whole wheat flour
  • 2 teaspoons chia seeds
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/4 cup sugar
  • 1/4 cup unsweetened almond milk
  • 2 tablespoons unsweetened applesauce
  • 1 1/2 tablespoons lemon juice
  • 1/2 teaspoon lemon zest
  • 1/2 teaspoon vanilla extract
Lemon Glaze, optional
  • 1/4 cup powdered sugar
  • 1 1/2 teaspoons lemon juice
  1. Preheat oven to 350°F. Grease a mini muffin pan. Combine flaxseed with 3 tablespoons warm water and set aside for at least 5 minutes.
  2. In a large bowl, combine flour, chia seeds, baking soda, baking powder, and salt. In a different bowl, combine sugar, almond milk, applesauce, lemon juice, lemon zest, vanilla, and flax mixture. Add the wet ingredients to the dry and stir until just combined. Spoon batter into prepared mini muffin tin. Bake for 10-12 minutes until a toothpick inserted comes out clean. Cool muffins on a wire rack.
  3. Combine powdered sugar with lemon juice and drizzle over muffins, if desired.
Nutrition Information
Serving size: 4 mini muffins Calories: 120 Fat: 1g Saturated fat: 0g Trans fat: 0g Carbohydrates: 26g Sugar: 9g Sodium: 430mg Fiber: 3g Protein: 3g Cholesterol: 0mg
Recipe by Handful of Raspberries at