Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute Lemon Chia Muffins. Vegan Soy-free Nut-free Oil-free Recipe. Pin this for later.
When I made the lemon coconut curd chia pudding, I knew I would want those flavors and texture in other ways as well. Something that I can carry around, something that was not as filled with chia seeds as a chia pudding.
Hence, these muffins! These zesty moist muffins have no added oil. The full fat coconut milk makes them soft and amazing. Loads of lemon zest, lemon juice, chia seeds and some turmeric for color. Add other flavors of choice like vanilla, add chopped nuts or dried fruits, bake and done! I dressed these with a bit of coconut flakes and a sprinkle of chia.
These muffins are fresh and summery and make a great breakfast or snack. You can also use the batter to make doughnuts! Pipe into a greased doughnut pan and bake.
To make these muffins gluten-free, use the flours from my gf banana nut muffins.
More baked Breakfast options from the blog.
- One bowl Pumpkin Bread
- Pumpkin Banana Cranberry Bread – GF
- 1 Bowl Banana Apple Bread. Can be made into muffins
- Zucchini Bread – GF
- 1 hour Aquafaba Cinnamon Rolls
Lemon Coconut Chia Muffins
Ingredients
Wet:
- 1 cup (226 ml) full fat coconut milk If using other non dairy milk, add 1 to 2 tbsp oil or melted vegan butter
- zest of a lemon
- juice of 2 lemons
- 2 to 3 tbsp chia seeds
- 1/2 to 2/3 cup (100 to 150 g) sugar raw, cane or other
- 1/4 tsp (0.25 tsp) or more turmeric
- 1/2 tsp (0.5 tsp) vanilla extract optional
Dry:
- 1 cup (120 g) whole wheat flour
- 1/4 cup (31.25 g) unbleached white flour
- 2 to 3 tbsp dried coconut flakes
- 1/2 tsp (0.5 tsp) baking soda
- 3/4 tsp (0.75 tsp) baking powder
- 1/4 tsp (0.25 tsp) salt
Instructions
- Mix all the wet ingredients until sugar is well combined. Refrigerate for at least an hour to hydrate the chia seeds. I usually keep it overnight.
- Line a muffin pan with muffin liners.Preheat the oven to 350 degrees F.
- In a bowl, whisk all the dry ingredients. Add to the wet and mix to combine. The batter should be somewhat flowy but not runny. If too runny, add a few tbsp more flour and mix in. (If the wet mixture was refrigerated overnight, the batter will be thick and muffin like and not flowy).
- Add more turmeric if needed. Fold in dried fruit or nuts, candied lemon or blueberries at this point.
- Drop the batter into lined muffin pan. Sprinkle coconut and chia seeds on top. Bake at 350 degrees F / 170ºc for 26 to 28 minutes.
- Cool for 5 minutes in the pan then a few minutes on the counter before serving. The muffins can be kept on the counter (covered) for upto 2 days, or refrigerated upto 5.
Notes
Nutrition
Minny says
April 23, 2019 at 10:43 amHi Richa, this recipe looks amazing. I have a few questions I am hoping you can help me. 1. I have a small can of coconut cream full fat. Can I use 1 cup of that instead of 1 cup of coconut milk? 2. I recently purchased a vegan lemon extract and I am keen to use it. I’m thinking to omit the zest and use the extract. Can I use it in this recipe, if so, how much should I put in? 3. Am I ok to use desiccated coconut instead of coconut flakes? Thanks for your help , Minny from Melbourne AU 😀
Richa says
April 23, 2019 at 12:32 pmYes use that. and yes to extract as well and omitting the zest. yes you can use desiccated coconut. Check the batter consistency before baking. If its too thin, add a tbsp or so more flour
Rebecca Trujillo says
April 26, 2019 at 8:52 amThese are delicious! I used poppy seeds instead of chia seeds, so the extra flour was necessary. I also had an extra half a lemon, so I juiced that in there too. They were awesome!
Richa says
April 26, 2019 at 9:42 amawesome!
Sara says
April 28, 2019 at 9:07 amI made these and love them! Have you ever added a glaze?? Also my batter was really thick! I let the wet ingredients soak overnight as you suggested… they still came out great just not as pretty as yours. I also used almond extract not vanilla because I love that flavor. Thanks for this! I’ll be making them again!
Richa says
April 28, 2019 at 11:31 amprobably the flour or chia might have absorbed more of the liquid. coconut milk will also thicken in the fridge and be stiff to mix, so if you let the chia mix come to room temperature(10-15 mins), it will be easier to mix.
Keren says
September 9, 2019 at 4:32 amDelicious. I doubled the recipe and made it into bread. The texture is perfect.
Richa says
September 9, 2019 at 10:53 amawesome!
Quynh says
February 23, 2020 at 6:37 pmI made this recipe tonight for breakfast tomorrow and oh my god it’s good. Both my husband and I don’t care for anything lemon poppy seed or lemon chia, but this is a delightful exception. Will have on my rotation for breakfast!
Liz says
May 12, 2020 at 6:16 pmI just made these and they came out amazing. I wanted to make them again for someone’s birthday, but that friend doesn’t like the texture of coconut flakes, so I was wondering if they can be omitted?
Richa says
May 13, 2020 at 3:39 pmYes omit and add a tbsp of oil
Shweta says
May 15, 2020 at 4:02 amHi Richa
Can I make it into a loaf? How long should I let it bake in the oven?
Thanks for letting me know.
Richa says
May 15, 2020 at 7:58 amMake this https://www.veganricha.com/coconut-turmeric-bread-golden-lemon-coconut-loaf/
Add some chia seeds to the batter.