Delicious recipe for Vegan Lemon Chia Muffins, perfect for a mid-morning snack
1 cup coconut milk
zest from 1 lemon
4 tablespoons lemon juice
3 tablespoons chia seeds
2/3 cup coconut or brown sugar
2/3 teaspoon vanilla
3/4 cup whole wheat or spelt flour (I used spelt)
1/2 cup unbleached white or soft spelt flour (I used spelt)
3 tablespoons dried grated unsweetened coconut
1/2 teaspoon turmeric
1/2 teaspoon baking soda
1 teaspoon baking powder
1/4 teaspoon sea salt
Grease 12 standard size muffins cups. Set aside.
Combine the wet ingredients in a medium bowl and refrigerate for at least 1 hour.
In a large bowl, whisk together the dry ingredients. Make a well in the centre of the dry ingredients and pour in the moist ingredients. Stir until just combined.
Spoon the batter evenly into the prepared muffin tin. Bake in a preheated 180C oven for 25 minutes, or until a cake tester inserted in the middle of a muffin comes out clean. Let sit in the pan for 5 minutes and then gently remove and cool on a wire rack.
The muffins are lovely when served warm, and any leftovers can be stored in a sealed container for a few days or longer if kept in the refrigerator.