(Paleo) Coconut Lemon Chia Seed Muffins

September 21, 2015

(Paleo) Coconut Lemon Chia Seed Muffins
Cooking is an art, baking is a science.
A sad truth.
While I will comfortably fuss and fiddle with a savory recipe. Playing with muffins or cookies? Not the wisest idea.
Fact is, there is minimal room for improvisation in baking.
Take cocoa for instance.
Do you know that it's safe to substitute natural cocoa when Dutch-processed cocoa is listed in a recipe but it's not possible, however, to switch cocoa types the other direction?
Oh, baking, you cruel, precise science.

Chia Seeds
And when it comes to paleo baking the margin for error becomes slimmer.
As soon as you introduce ingredients such as coconut flour or almond meal to the paleo baking equation, disaster is just around the corner.
I can’t even count how many coconut flour recipes I flopped, leaving me with wasted ingredients and — more importantly — a wasted maker.
So trust me when I say that this recipe is solid and reliable. As long as you don’t tweak it, of course.
(Paleo) Coconut Lemon Chia Seed Muffins
That being said, let’s make this one succinct, for once? Certainly, I am capable of concise thoughts.
These (Paleo) Coconut Lemon Chia Seed Muffins are incredibly good. Make ‘em.
Not enough? OK. Lemon zest and lemon juice are muddled with coconut flour, eggs, milk, honey, chia seeds, and sugar.
If it sounds easy, that’s because it is. The flavor though, is anything but.
These are muffins with an edge that I KNOW you’re going to love.
Yo, there’s a new muffin in town.
(Paleo) Coconut Lemon Chia Seed Muffins
(Paleo) Coconut Lemon Chia Seed Muffins                                                                               Print this recipe!
Adapted, just a little, from SlimPalate

Ingredients
Makes 12 muffins

½ cup coconut flour (I used Bob’s Red Mill)
2 tablespoons chia seeds
¼ teaspoon baking soda
Pinch of fine grain sea salt
Zest of 2 lemons
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ cup of milk of your choice (I used almond milk)
½ cup of honey (I used this raw organic honey)
4 eggs
4 tablespoons coconut oil, melted

Directions

Preheat oven to 350ºF (180ºC) and place a rack in the middle. Line a muffin tin with paper or paper/foil muffin liners.
In a large bowl combine thoroughly coconut flour, chia seeds, baking soda, salt, and lemon zest.
In another bowl whisk together eggs, vanilla extract, milk, honey, coconut oil, lemon juice, and apple cider vinegar.
Pour wet ingredients into dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.
Pour batter into lined muffin tin ¾ way to the top.
Bake for about 20 to 25 minutes until golden and when pierced with a toothpick comes out clean.
Carefully remove from muffin tin and let cool on a wire rack.

Nutrition facts

One muffin yields 92 calories, 7 grams of fat, 3 grams of carbs, and 3 grams of protein.

34 comments:

  1. Mmm lemon zest! It is my new favorite thing to add in baking, just makes things pop. Looking forward to making these once I get eggs :)

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    1. Awesome, when you do make 'em please report back!

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  2. Mike, I notice a trend with your last two recipes - this trend not to twerk...I say let your hair down, my friend and twerk away :) Sorry - I couldn't help myself - tweaking and twerking - I get the two mixed up! :)
    I actually love baking - but I don't bake paleo stuff which I can see being incredibly challenging though you have one heck of an awesome recipe here! Lemon poppy seed muffins need to move over and let these lemon-chia ones through!

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    1. I'm all for twerking recipes...let's do it!

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  3. Naomi and I say the same thing, baking is a science. Well my friend, you are a mad scientist. Great job as always!

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    1. Well, Naomi knows a thing or two about baking, right? :)

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  4. I am a scientist in real life. Can I tweak then? No? Gosh, you are a tough master....

    I am seriously tempted by these muffins.... they look adorable and lemon is my favorite type of muffin....

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  5. Almost all my kitchen fails are baking fails, because I keep tweaking the ingredients! These muffins look perfect.

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  6. These are so bright! I love the chia seeds and I love the zesty lemon :)

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  7. I have experienced some major baking flops in my kitchen, especially when it comes to trying to bake healthier things, so I totally know what you mean! Looks like these lemon muffins are a keeper for sure! Love that you added chia seeds :D

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    1. Chia seeds are the shiz, in fact they should be called chia shiz... :)

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  8. That's true, Mike! There's no much room for improvisation, especially when you'd love to use gluten-free flour. But you've managed to create something delicious (again) so your tasks should be more complicated now!

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    1. I know Ben, it's like I'm constantly raising the bar...

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  9. There's a new muffin sheriff in town? Ok, maybe I added the sheriff part...but I just felt like it needed to be there. I'm imagining one of these muffins with 2 6-shooters on its' hip just saying, "Go ahead. Make my day." Haha...just kidding! Seriously, though, the science of backing is what makes it so fun! I, too, have had many flops, but that's what leads to the awesome inventions the next time! Well, done, Alpha! #WolfpackSheriff

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    1. Man, I should have said "there's a new muffin sheriff in town" sounds so much better...
      #WolfpackBummer

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  10. These, in my face, NOW! But seriously. NOW!

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  11. Just made these and they were absolutely delicious!

    Just 2 small comments. I followed the recipe exactly and the mixture came out too runny. I had to add an extra half cup of coconut flour (so 1 cup total). I also found it a little too sweet for my taste. I'll do this recipe again for sure, but next time I'll try with 1/4 cup of honey (instead of 1/2 cup).

    Thanks!

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    1. Would this not mess with the consistency? I also found too sweet, but not sure what to substitute with?

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  12. These are so pretty! I am a bit of a gambler. I substitute all the time...sometimes it just doesn't work out, but sometimes the fun is in trying something new.

    xoxoBella | http://xoxobella.com

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  13. While I love the improv of cooking I also love the precision and science that lends itself to baking. Definite trial and error and I have made some dubious mistakes and that-really-worked? mistakes.
    I will take your word on these bad boys and by the looks of these I'd eat quite a few.

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  14. I have every single one of these ingredients. No excuses, right?! Lemon is one of my favorite dessert flavors.

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  15. These came out amazing!!!!! I honestly usually hate to bake, things just never come out right, but these sounded too good not to try. So I went out to Trader Joes and got everything on the list, followed the recipe to the T, and voila .... perfection! They are so full of flavor!
    I may try to freeze them and see what happens.

    Thanks for the recipe!

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  16. Hey, Mike, just found you today! I'm new to keto and trying to eat as low carb as possible. Do you know what adjustments I should make in this recipe if I sub liquid stevia for the honey? Thank you!

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  17. Just made these muffins and they are delicious! I added cranberries to half of them, so good. Moist and full of flavor, the chia seeds add such a nice crisp. I pretty much followed the recipe as it says and nailed it. Thanks for sharing!

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  18. Just found your fun and yummy blog while tripping along the Pinterest trail and made these muffins since I had all ingredients on hand. They didn't survive the morning and I had immediate requests for more! You're now bookmarked and I have a line up of recipes to try this weekend!

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  19. I took these to my knitting group and everyone loved them. The only mod I made was that I added 1 Tbsp. arrowroot powder.

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  20. I just made these and they are delicious!

    However, I think your nutritional info is off. It looks like you forgot to add in the honey. They are actually around 130 caps each with 15g of carbs...

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  21. I'm also going low carb at the moment, and the honey content is a little high (although really delicious!) If you change the honey to less (1/4 cup) do you need to add something else liquid wise to get the consistency right?

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  22. No way the carb count can be only three grams with all that honey? are you using net carbs? if so should state. Thanks...just trying to keep on track.

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