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Lemon Chia Snack Muffins

Course Breakfast, Snack
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Calories 90 kcal
Author The Foodie Physician

Ingredients

Muffins:

  • 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

Lemon Vanilla Glaze:

  • ¼ cup siggi’s Vanilla 0% or 4% Skyr
  • ½ tablespoon honey
  • 1 teaspoon lemon juice

Instructions

  1. Preheat oven to 375°F.
  2. Whisk both of the flours, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
  3. 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).
  4. 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.
  5. 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.
  6. 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.

Recipe Notes

Makes 24 mini muffins

Nutrition Facts
Lemon Chia Snack Muffins
Amount Per Serving
Calories 90 Calories from Fat 31
% Daily Value*
Total Fat 3.4g 5%
Saturated Fat 2.8g 14%
Sodium 81mg 3%
Total Carbohydrates 12.4g 4%
Dietary Fiber 0.9g 4%
Sugars 5.8g
Protein 2.6g 5%
* Percent Daily Values are based on a 2000 calorie diet.