Lemon Chia Oat Muffins (gluten-free, dairy-free)
Moist and tender oat muffins with bright lemon flavor and chia seeds. Ready in 33 minutes.
Ingredients
- 1 3/4 cup oat flour, certified gluten-free 175 g
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 cup white sugar 100 g
- 1/2 cup applesauce 120 ml
- 1/2 cup coconut oil, melted (or butter) 120 ml
- 2 tbsp lemon juice 30 ml
- zest of 2 lemons
- 2 tbsp almond milk (or milk of choice) 30 ml
- 1 tsp vanilla extract
- 2 large eggs
- 1 tbsp chia seeds 10 g
Instructions
Preheat Oven and Prep Pan:
Set oven to 350°F (175°C). Prepare a muffin pan by lining with paper cups or applying non-stick spray.Whisk Dry Ingredients:
In a small mixing bowl, combine oat flour, baking soda, and salt with a whisk.Mix Wet Ingredients:
In a large mixing bowl, whisk together white sugar, applesauce, and melted coconut oil. Then incorporate lemon juice, lemon zest, almond milk, vanilla extract, and eggs; whisk until the mixture is uniform.Combine and Fold Chia:
Add the dry mixture to the wet mixture and stir until barely combined. Gently fold in the chia seeds.Fill Muffin Cups:
Distribute the batter among the muffin cups, filling each about two-thirds full.Bake Muffins:
Bake for 15-18 minutes, until the tops bounce back when lightly pressed and a toothpick inserted in the center emerges clean.Cool and Serve:
Allow muffins to cool in the pan for 5 minutes, then move them to a wire rack to finish cooling. Enjoy!