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Lemon Chia Snack Muffins
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4.8 from 5 votes

Lemon Chia Snack Muffins

These Lemon Chia Snack Muffins are packed with lemony flavor and are the perfect addition to your child’s lunchbox!
Prep Time10 mins
Cook Time12 mins
Total Time22 mins
Course: Breakfast, Snack
Cuisine: American
Servings: 24 (Makes 24 mini muffins)
Calories: 90kcal



  • 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
  • cup fresh lemon juice
  • 2 tablespoons lemon zest
  • cup milk any type
  • cup coconut oil
  • 1 teaspoon vanilla extract

Lemon Vanilla Glaze:


  • 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


Calories: 90kcal | Carbohydrates: 12.4g | Protein: 2.6g | Fat: 3.4g | Saturated Fat: 2.8g | Sodium: 81mg | Fiber: 0.9g | Sugar: 5.8g