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    Home » Breakfast Recipes

    Lemon Coconut Chia Muffins

    Published: Aug 26, 2016 · Modified: Nov 1, 2018 by Richa 115 Comments

    Jump to Recipe   Print Recipe

    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. 

    Jump to Recipe   

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com

    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. 

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com


    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. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 20 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 20 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com #glutenfree #veganricha #vegan
    Print Recipe
    4.97 from 28 votes

    Lemon Coconut Chia Muffins

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 30 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe. Makes 10 to 12 muffins
    Prep Time1 hr
    Cook Time30 mins
    Total Time1 hr 30 mins
    Course: Breakfast
    Cuisine: American
    Servings: 10
    Calories: 116kcal
    Author: Vegan Richa

    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.

    Video

    Notes

    To make these gluten-free:  Use a gluten-free blend of choice or a mix of 2/3 cup almond flour, 1/3 cup rice flour, 1/3 cup oat flour or other gluten-free grain flour, and 3 tbsp potato starch/tapioca starch.
     
    Nutritional calculations based on 1 of 10 servings

    Nutrition

    Nutrition Facts
    Lemon Coconut Chia Muffins
    Amount Per Serving
    Calories 116 Calories from Fat 54
    % Daily Value*
    Fat 6g9%
    Saturated Fat 4g25%
    Sodium 125mg5%
    Potassium 146mg4%
    Carbohydrates 13g4%
    Fiber 2g8%
    Protein 2g4%
    Vitamin C 0.2mg0%
    Calcium 40mg4%
    Iron 1.6mg9%
    * Percent Daily Values are based on a 2000 calorie diet.

    Lemon Coconut Chia Muffins. Zesty Muffins with Lemon, chia seeds, coconut and Turmeric. 1 bowl 20 minute muffins. Vegan Soy-free Nut-free Oil-free Recipe | VeganRicha.com

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    ⭐️⭐️⭐️⭐️ If you Love the Recipe, Please consider rating it using stars in comments! It helps readers and helps more people find the recipe online! I love hearing from you all! ⭐⭐⭐⭐

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    1. Magy

      October 14, 2021 at 4:39 pm

      5 stars
      Incredible! They were really fluffy, soft, moist, and just amazing all around! The ONLY thing I would change would be their lemony-ness…mine were extremely lemony, but that could have been my fault, as I added all of the zest I possibly could get from that lemon lol. Anyway, next time I will try using a little less, but they were still sensational! Thanks as always for the great recipes!

      Reply
      • Vegan Richa Support

        October 18, 2021 at 11:00 am

        oh , wow, lemon fest with the zest 🍋🍋🍋

        Reply
    2. Shraddha

      March 07, 2021 at 10:15 am

      Hello Richa,
      Can we make this with mango instead of lemon,
      Do we add mango puree

      Reply
      • Richa

        March 07, 2021 at 3:18 pm

        Not this one. You found the mango cupcakes use thad recipe

        Reply
    3. Christiane

      November 19, 2020 at 8:52 am

      5 stars
      Thèse muffins are a hit!! So fluffy and delicious and so easy to make!
      ❤️

      Reply
      • Vegan Richa Support

        November 20, 2020 at 10:07 am

        Hooray!! thank you for stopping by

        Reply
    4. Alison

      November 03, 2020 at 6:18 pm

      5 stars
      Made this and it was a hit! Love how easy it was and the chia seeds is a genius addition.

      Reply
    5. Shweta

      May 15, 2020 at 4:02 am

      Hi Richa
      Can I make it into a loaf? How long should I let it bake in the oven?

      Thanks for letting me know.

      Reply
      • Richa

        May 15, 2020 at 7:58 am

        Make this https://www.veganricha.com/coconut-turmeric-bread-golden-lemon-coconut-loaf/
        Add some chia seeds to the batter.

        Reply
    6. Liz

      May 12, 2020 at 6:16 pm

      5 stars
      I 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?

      Reply
      • Richa

        May 13, 2020 at 3:39 pm

        Yes omit and add a tbsp of oil

        Reply
    7. Quynh

      February 23, 2020 at 6:37 pm

      5 stars
      I 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!

      Reply
    8. Keren

      September 09, 2019 at 4:32 am

      5 stars
      Delicious. I doubled the recipe and made it into bread. The texture is perfect.

      Reply
      • Richa

        September 09, 2019 at 10:53 am

        awesome!

        Reply
    9. Sara

      April 28, 2019 at 9:07 am

      I 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!

      Reply
      • Richa

        April 28, 2019 at 11:31 am

        probably 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.

        Reply
    10. Rebecca Trujillo

      April 26, 2019 at 8:52 am

      These 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!

      Reply
      • Richa

        April 26, 2019 at 9:42 am

        awesome!

        Reply
    11. Minny

      April 23, 2019 at 10:43 am

      Hi 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 😀

      Reply
      • Richa

        April 23, 2019 at 12:32 pm

        Yes 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

        Reply
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