Lemon Chia Muffins with Vanilla Glaze
Prep time
Cook time
Total time
Serves: 10
Lemon Muffins
  • 2 flax eggs (2 tbsp ground flax seed + 5 tbsp water)
  • ½ cup lemon juice
  • ¼ cup lemon zest
  • ½ cup coconut sugar
  • 1½ cups kamut or all-purpose flour
  • 1½ tsp baking soda
  • ½ tsp salt
  • 1 tsp vanilla
  • 3 tbsp olive oil
  • ½ cup coconut yogurt (I used vanilla flavoured, but plain would work, too)
  • ¼ cup non-dairy milk (I used almond)
  • 3 tbsp chia seeds
  • 2 tbsp poppy seeds
  • 1½ tbsp agave or maple syrup (I used agave)
Vanilla Glaze
  • 1 cup vegan powdered sugar
  • 1 tsp vanilla
  • 3 tbsp non-dairy milk (I used almond)
  • 1 tablespoon vegan butter, melted
Lemon Muffins
  1. Preheat the oven to 375F and grease a muffin tin with coconut oil or non-stick spray. Whisk together the ground flax seed and water for the flax eggs and set aside to thicken, at least 5 minutes.
  2. In a large bowl, combine the lemon zest and coconut sugar, rubbing the two together with your fingers for a few minutes.
  3. Add the flour, baking soda, and salt, then stir to combine.
  4. In a separate, medium bowl, whisk together the lemon juice, vanilla, olive oil, coconut yogurt, non-dairy milk, chia seeds, poppy seeds, agave or maple syrup, and your flax eggs.
  5. Add the wet ingredients to the dry ingredients and stir until combined.
  6. Scoop batter into greased muffin tins and bake for about 13-14 minutes, or until a toothpick comes out clean.
Vanilla Glaze
  1. In a large bowl, whisk together the powdered sugar, vanilla, non-dairy milk and melted butter, until smooth.
  2. Drizzle each muffin with glaze (or dip the tops of the muffin into the glaze, which is what I did).
  3. Sprinkle a few more chia seeds on top and wait for the glaze to set before eating (5-10 minutes).
*Adapted from Pinch of Yum.
Recipe by Vegan Recipes from Cassie Howard at http://www.veganinsanity.com/recipes/lemon-muffins-with-vanilla-glaze/