My Lemon Chia Snack Muffins are packed with lemony flavor and are the perfect addition to your child’s lunchbox!
Thank you to siggi’s dairy for sponsoring this post! As always, all opinions expressed are my own.
It’s hard to believe that back-to-school season is in full gear! It makes it even tougher living in Florida, where schools start up again in August. Growing up in New York, schools always started after Labor Day, which we considered to be the unofficial end of the summer season. But my little one already started school this week!
Once the school year begins, I start thinking about healthy lunchbox ideas for my daughter Sienna. She’s only 4 years old so I try to pack snacks in her lunchbox that are fun, easy to eat, nutritious, and won’t end up in the trash! Of course, there are the classic favorites on standby like an almond butter and jelly sandwich but I’m always trying to think of new and creative ideas to keep things interesting. I even recently bought some fun sandwich cutters in different shapes and one of these bento-style lunchboxes, which have several different portioned compartments that are all visible and easily accessible. It’s amazing how many creative, adorable bento lunchbox ideas there are on Pinterest!
My Lemon Chia Snack Muffins are the perfect addition to your child’s lunchbox. They’re also great as an after-school snack. A twist on the classic lemon poppy seed muffins, my version uses chia seeds for an extra boost of nutrients. Chia seeds are one of the most concentrated sources of omega-3 fatty acids. They’re also rich in antioxidants and are an excellent source of fiber and a good source of protein, calcium and other minerals like manganese, phosphorus, and magnesium. They add a delightful little crunch that works perfectly with the crumbly, lemony muffins.
To keep the Lemon Chia Snack Muffins moist and add a boost of protein, I use siggi’s vanilla skyr. I’ve been fortunate to work with siggi’s this year as an ambassador. Their traditional Icelandic-style yogurt is incredibly thick and creamy and can easily be worked into a wide variety of both savory and sweet dishes. Over the last several months, I’ve made Green Spring Vegetable Soup, Berry Chia Pudding Parfaits, Tropical Sunshine Popsicles, and Coconut Curry Shrimp Kebabs, all using siggi’s skyr! I like that siggi’s uses simple ingredients and has a lower sugar content than other yogurts on the market. It’s also high in protein, which is great for school snacks like these muffins when you’re looking to fill your kids’ bellies and give them long-lasting energy to get through the school day. To incorporate some whole grains into the muffins, I use a mixture of all purpose flour and white whole wheat flour. I like to use white whole-wheat flour in my baked goods because it has all of the health benefits of whole-wheat flour but with a lighter, more delicate texture.#AD My Lemon Chia Snack Muffins made with @siggisdairy vanilla skyr are perfect for back-to-school! #dailysiggisClick To Tweet
A combination of fresh lemon juice and lemon zest infuses these Lemon Chia Snack Muffins with plenty of lemony goodness. Although I used siggi’s vanilla skyr this time, you could also use their Lemon Triple Cream, which is incredibly rich and would add even more lemon flavor.
As a final touch, I top the muffins with a yummy glaze made with more siggi’s, some lemon juice and honey. I like to drizzle it on top but if you like, feel free to dip the muffins into the glaze to cover the tops completely.
I use a mini muffin pan to make snack-sized muffins because my daughter loves bite-sized foods! Plus, it’s easy to fit one or two of them into her lunchbox depending on what else I’m packing for her that day. If you prefer, you can use a regular muffin tin to make 12 regular muffins. The muffins can be enjoyed right away or stored in the refrigerator for about 1 week. They can also be frozen for a few months. Then whenever you want a quick lemony snack, pop a few in the microwave and you’re all set!
- ¾ cup all purpose flour
- ¾ cup white whole wheat flour
- ¾ cup coconut sugar
- 2 tablespoons chia seeds
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
- 1 large egg
- ¾ cup siggi’s Vanilla 0% or 4% Skyr or Lemon Triple Cream
- 1/3 cup fresh lemon juice
- 2 tablespoons lemon zest
- 1/3 cup milk any type
- 1/3 cup coconut oil
- 1 teaspoon vanilla extract
- ¼ cup siggi’s Vanilla 0% or 4% Skyr
- ½ tablespoon honey
- 1 teaspoon lemon juice
Preheat oven to 375°F.
Whisk both of the flours, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
In the bowl of a stand mixer, beat the egg, siggi’s Vanilla Skyr, lemon juice, zest, milk, coconut oil, and vanilla together until combined. Turn the mixer down to low and beat in the dry ingredients until just combined (do not over mix).
Spray a 24-cup mini muffin pan with cooking spray or grease with coconut oil. Spoon the batter into the wells, filling them about ¾ full.
Bake in the oven 10-12 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely.
To make the Lemon Vanilla Glaze, mix the yogurt, honey and lemon juice together in a bowl. Drizzle the glaze on top of the cooled muffins (or dip the muffins tops into the glaze). Muffins can be served right away, refrigerated or frozen for later use.
Makes 24 mini muffins
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