These are my new favorite muffins and have been for 6 months now (it's now May when I'm actually posting it). I love lemon. And I love the health benefits of chia seeds. The combo is a match made in heaven. Shayne even likes these, and he's not a huge lemon fan. Ya done it again Mama Pea. Thank.you.
"Slightly sweet, moist and just lemony enough, they are classic, but won't hinder any drug tests."
1/2 cup non-dairy milk (i use almond)
1 1/2 teaspoon lemon juice
1 cup whole wheat pastry flour
3/4 cup unbleached organic flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup chia seeds
1/3 cup coconut oil
2/3 cup agave nectar and/or maple syrup
1/3 cup unsweetened applesauce
1 teaspoon vanilla extract
1 1/2 tablespoons lemon extract
1 tablespoon lemon zest
Preheat oven to 325 degrees.
Combine milk and lemon juice and set aside.
In a large bowl, combine flours, baking powder, baking soda, salt and chia seeds.
To the milk mixture, add coconut oil, agave or maple syrup, applesauce, vanilla, lemon extract and lemon zest.
Add wet ingredients to dry and stir until just combined.
Fill each well of a muffin tin that has been lightly greased or line with muffin cups 2/3rds of the way full.
Bake for 20-25 minutes, until slightly golden and a toothpick inserted in the middle of a muffin comes out clean.