I love lemon poppy seed muffins. This recipe makes them a little healthier with whole wheat flour and nutrient packed chia seeds. I also like the mini size of these. I don’t feel like I have to eat a whole muffin when I only want a couple of bites. The mini size also makes them feel appropriate for any time of day; they are especially great for snacking.
I added a little lemon glaze to these to add a little sweetness and to make them a little cuter but they are great without it as well. If you don’t have a mini muffin pan, these muffins can also be made into regular sized muffins. Also, if you can’t find white whole wheat flour, you can just use all-purpose flour. A mixture of regular whole wheat and all-purpose flour might work as well.
- 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
- 1/4 cup powdered sugar
- 1 1/2 teaspoons lemon juice
- 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.
- 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.
- Combine powdered sugar with lemon juice and drizzle over muffins, if desired.