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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 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 sugar, raw, cane or other
- 1/4 tsp or more turmeric
- 1/2 tsp vanilla extract, optional
Dry:
- 1 cup whole wheat flour
- 1/4 cup unbleached white flour
- 2 to 3 tbsp dried coconut flakes
- 1/2 tsp baking soda
- 3/4 tsp baking powder
- 1/4 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
JUST WOW
I made these last night and they are my favourite muffins I’ve made to date! And no oil too! Absolutely delicious and fluffy and zesty. Perfect.
Awesome!!
Thanks for the review! I’m making them tomorrow!
What an amazing flavor combo! Sounds delicious!
By full fat coconut milk, do you mean those that we find in a can rather than those in carton boxes?
Yes preferably from a can. some carton boxes also have full fat coconut milk.
The recipe images are mouth watering. Feels like one should make it now and taste it. Thank you for sharing.
But that’s a different recipe?yes, gluten free but different recipe. Sorry, I’m a novice baker lol. I’m making your chickpeas with tumeric and peanut butter sauce right now..again!! Yum.
Use 1/2 cup almond flour/meal
1/2 cup certified gf oat flour or use other gluten-free flours like sorghum or rice flour
1/4 cup starch (2 tbsp tapioca starch and 2 tbsp potato starch).
3 Tbsp coconut flour
1/2 tsp xanthan gum
to replace the flours in the recipe.
Thank you so much!!
Hi Richa! Me again 🙂 you know what I’m going to ask you right? Lol. Can I make this gluten free? If so, how. It looks delicious, I can’t wait!! Thank you so much.
See info below the second picture. I mention how to make them gf.
Do you use coconut milk from a tin or coconut milk from a carton that you usually have in or as a drink?
I use can/tin.
These look delicious. Lemon is my favorite flavor. I wonder how they’d work with all white ww flour. I may try. I’m lazy, and would rather use all one flour (and would like them all whole grain).
they should work fine. Sometimes all whole grain gets too dense and affects the overall texture and flavor, so i use a bit of unbleached white or 1-2 tbsp cornstarch to balance that out.
Can I leave the sugar out
you can make these with other sweeteners like stevia. You need some sweet else they will be bland.
If I used maple syrup, would I use less coconut milk?
Depends on how much you plan to use. Too much maple will make the muffins gummy. a bit of maple can substitute some of the coconut milk
Yes,the sugar amount got to me as well.
These muffins look so fluffy, thick and delicious! The coconut milk probably lends that thick texture!