I have a confession. When I didn’t have the healthy eating habits I do now, I used to go to Starbucks on the way to work (back when I was waitressing a loooong time ago!) and I’d order a mocha frappuccino AND a slice of the lemon poppyseed bread. (That was also before finding out I was gluten intolerant.) Basically I was consuming around 80 grams of sugar in one “meal” when about 25 grams is about all a girl should have in a day! No wonder I felt awful later and got hangry from a huge sugar crash!
I’m believe that unhealthy dishes can be made healthy and still taste good (I mean, hellloooo brownies!!!). That doesn’t mean never eat the real thing either – but I find it fun and challenging to recreate something I like using whole, real ingredients that aren’t hard on the body. These are the perfect solution. While there’s absolutely nothing wrong with poppyseeds, chia gives these muffins some added health benefits like fiber and omega-3’s.
I did the husband test which is have him try it and if he approves, then I count it a success. He wanted butter! So, he likes it heated up in the toaster oven and spreads some butter on it – but my friends and I love it just the way it is.
- 1 1/2 cups flour (I use gluten free*)
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon sea salt
- 1/2 cup coconut oil, melted
- 1/2 cup sugar (I use coconut sugar**)
- 2/3 cup Greek yogurt
- 1 Meyer lemon, zested and juiced
- 1 egg
- 1 teaspoon vanilla extract
- 2 tablespoons chia seeds
- Preheat oven to 400 degrees. Place eight muffin liners in a muffin tin.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, mix together coconut oil, sugar, yogurt, and lemon juice and zest until fully combined. Add egg and vanilla, and mix thoroughly.
- Add dry ingredients to wet ingredients in two additions, stirring until just combined. Fold in chia seeds.
- Pour batter into muffin liners, filling 3/4 of the way full. Bake for 13 to 15 minutes, until muffins are golden on top and a toothpick inserted in the center comes out clean.
- *I use Bob's Red Mill gluten free baking flour
- **Coconut sugar is lower on the GI (glycemic index) than other sugars