anotherallergymom: lemon juice

Lately I've been really into making muffins. For one thing, I feel like they are a no-so-bad-in-the-scheme-of-things treat for my kids. They work really well in a lunch box, and I am filling up three of those every morning. And they provide a way of satisfying my sweet tooth without going overboard.

I'm a big fan of the Lemon Poppyseed muffin from way back. You know, those big over sized muffins that we thought were healthy when we were really eating the equivalent of a big hunk of birthday cake?

So when a recipe for Lemon Chia Seed muffins came to my attention while I was on vacation at the end of last year, I immediately put it on my list of must-makes. Plus I'm on a chia seed mission these days. Inspiration came in the form of this recipe from the blog Peas and Thank You (thanks Sarah for recommending them!). I have become a master at eliminating the added fat in my baked goods, so I knew I could give this one a shot.

The last remaining no-no in my baked goods is the sugar. These muffins have a scant tsp and a third of maple syrup per muffin. Not bad! I didn't have any lemon extract in the house, but no biggie! I used my trusty coconut extract instead for a more tropical effect. This one's a keeper!

Lemon Coconut Chia Seed Muffins
makes 12 muffins
adapted from this recipe from Peas and Thank You

Print me!

dry ingredients:
1 cup whole wheat pastry flour or white whole wheat flour
3/4 cup barley flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chia seeds

wet ingredients:
1/2 cup unsweetened almond or soy milk
1 1/2 tsp fresh squeezed lemon juice
2/3 cup unsweetened apple sauce
1/2 cup maple syrup
1 tsp vanilla extract
2 tsp coconut extract
1 Tbsp lemon zest (or zest of 1 small lemon)

Preheat your oven to 325 degrees.

In a large bowl, place all dry ingredients and stir to combine well.

In a medium bowl, place all wet ingredients and whisk to combine well.

Pour wet ingredients into dry ingredients and stir until just combined.

Fill each well of a muffin tin that has been lined with cupcake liners 2/3 of the way full. Bake for 20-25 minutes, until slightly golden in color and a toothpick inserted into the center comes out clean.