If your looking for a sweet treat to have with your cuppa but don’t fancy anything too heavy (especially if you’ve been over indulging at christmas!) then this is the muffin for you. They are delicious with or without a creamy topping (which is of course, dairy free!) and can also be made using orange juice and zest as well as lemon. If you wanted to take it one step further you could even add in some dried lemon and/or orange peel.
Based on making 9 muffins (and not including the icing/topping), Macros are as follows :-
Total carbs 5.8g
Fibre 2.7g NET CARBS 3.1g
Lemon Chia Seed Muffins
A healthy take on the lemon and poppy seed muffin. A light, zingy muffin that will tickle your sweet tastebuds without being too heavy or leave you feeling over indulged!
Pre heat the oven to 180' .
Sieve both the coconut and almond flour. Add all the dry ingredients (except erythritol) into a bowl and combine. (Flours, vanilla, baking soda, tartar and chia seeds)
In a separate bowl whisk the eggs until bubbly. Add in the melted coconut oil and the erythritol and continue to whisk until combined
Add the egg mix into the dry mix and whisk together. Add in the lemon juice and zest and mix using a spoon. Leave to sit of 2 minutes to allow the mixture to thicken.
Divide the mixture between 9 muffin cups. Place in the oven for 18-20 mintues.
When cooked, transfer to a cooling rack and allow to cool for 10 minutes (if you can wait that long!).
To store, keep in a plastic lock lid tub. They will keep for 3-4 days (unless you decide to scoff them all ha!)
Frosting / icing
If you want to frost/ ice or decorate the top of the muffins, allow to cool for about 30 minutes first. I have listed a simple lemon frosting recipe that I made up myself (seen in the photo) and included a link to some paleo frosting recipes.
I have made these muffins using orange and lemon juice/ zest. They kept their light delicate flavour and we're just as tasty. You could try them with just Orange if you aren't keen on lemon.
Simple Lemon Frosting
I mixed 1/2 cup of coconut cream* (scooped from the top of a can of coconut milk), 1/2 tsp vanilla, 1 tbsp powdered erythritol, 1 tbsp lemons juice and 1/2 tbsp lemon zest. I scooped the mix into a piping bag and decorated the top of the muffin.
(*I cooled the can of coconut milk in the fridge for 30 minutes before using)
Elanas Pantry has a nubmer of great paleo frosting recipes, to check them out click here.
The Paleo Baking Company also has a nubmer of fabulaous frosting recipes, to take a look click here.