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Lemon Chia Muffins

4 from 1 vote
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Course: Breakfast, Snack
Cook Time: 22 minutes
Servings: 12 muffins


  • Muffin pan (12 count)


  • 1 cup all-purpose flour
  • 1 cup whole-wheat flour
  • 3 Tbsp. chia seeds
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/4 tsp. salt
  • 1 cup granulated sugar
  • 2 large eggs
  • 1/2 cup canola oil
  • Zest and juice of 2 large lemons


  • Preheat oven to 350°F and spray the muffin pan with non-stick cooking spray. Set aside.
  • In a large bowl, whisk together the flours, chia seeds, baking powder, baking soda and salt. Set aside.
  • In a separate bowl, combine the sugar, eggs, oil, lemon zest and juice. Mix well.
  • Add the wet mixture to the dry mixture and stir until combined.
  • Fill the muffin cups with batter using a 1/4 measuring cup. Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow the pan to cool for 5 minutes before removing the muffins.



If you don't have fresh lemons, substitute 1/2 a cup of lemon juice. You can also replace the white sugar with stevia or monkfruit sweetener.
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