Healthier Meyer Lemon Chia Seed Muffins

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Right now it’s prime Meyer lemon season! Unlike their tangy & sour regular ‘ol lemon cousins, Meyer lemons smaller and round, with smooth, thin skin, a deep yellow hue and a bright, sweet flavor. They still have some tartness, but nothing like a regular lemon. Have you you ever tried them before? If you haven’t, do not miss out on the sunshine-y goodness! And, if you have, you know exactly what I’m gushing about.

Equally gush-worthy – chia seeds! I eat them in nearly all of my breakfast things…smoothie, oatmeal, yogurt…muffins!

So, a Meyer-lemon-chia-seed mash up seemed like a natural move to make.

Aaand the next obvious move was a fun, healthier take on the beloved lemon poppy seed muffin.

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So, here’s how the transformation to Healthier Meyer Lemon Chia Seed Muffins went down.

Poppy seeds out, chia seeds in.

Regular ‘ol lemons out, Meyer lemons & lemon Greek yogurt in.

Butter out, heart-healthy olive oil in.

And at least half the sugar is outta there and gone for good.

What You’ll Need:

1 1/2 cups all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup olive oil
1/2 cup sugar
2/3 cup lemon Greek yogurt
Juice and zest from 1 Meyer lemon
1 teaspoon vanilla extract
1 egg
2 tablespoons chia seeds

What to Do:

Preheat the oven to 400 degrees F. Add eight liners to a standard-size muffin tin and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda and salt. Set aside.
In a large bowl, mix together the olive oil, sugar, yogurt, and lemon juice and zest, until fully combined. Add the egg and vanilla, and mix thoroughly.
Add the dry ingredients to the wet ingredients in two additions, stirring until just combined.Fold in the chia seeds. Add batter to the muffin liners, filling 3/4 of the way full.
Bake for 13-15 minutes, until the muffins are golden on top and a toothpick comes out clean after inserting it into a few muffins.

Remove from the oven. Cool. Enjoy immediately 🙂

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