Lemon-Chia Seed Muffins -(2 Net Grams) Gluten-Free


Image: La Brea Bakery

La Brea Bakery

Muffins From My Past

There is nothing I like more than really good baked goods. There was an amazing little place¬†I used to frequent in L.A. called La Brea Bakery. I didn’t know this at the time, but the baker there was Nancy Silverton. Both she and her then husband Mark Peel¬†are legends in the culinary world.¬†Her little bakery¬†carried the most amazing artisan baked goods. I stopped by daily to see what wonderful things I could be seduced¬†into buying. One of the things I never passed up (if by some miracle there were any left) were her lemon poppy seed muffins. They were second to none. They were moist and lemony and had an abundance of poppy seeds which gave them this wonderful texture that I have given it my best to emulate here.

Why Meyer Lemons?Image: Bag of Meyer's Lemons

With these muffins the¬†star of the show is¬†Meyer lemons paired with all the goodness found in¬†chia seeds. The thing with Meyer lemons is, if you’ve never baked with them they are a treasure worth seeking out. The flavor they impart is incomparable. I think what makes them so extra special is their skin. It is very thin and oily. When you zest one to use in a recipe it leaves behind the¬†most¬†wonderful lemony flavor. This hit of lemon flavor¬†is¬†not likely something you will¬†soon forget. On the contrary. That’s why when I spot them I scoop them right into my basket and make myself a batch of these.

The Power of Chia

When I started sourcing for alternatives for my low carb journey I became fascinated by this odd wonder known as chia. I only knew them from cheesy TV commercials. The ones where you watched someone sprinkle them on a ceramic animal or human shaped head and watched them sprout and grow.

I was surprised when I learned¬†just how nutritionally dense this¬†powerhouse of a seed is¬†and started using them in my smoothies. ¬†I decided from there to give them a try in these muffins¬†as a means to boost the nutritional value¬†while also satisfying my urge for something sweet.¬†The only difference you will find between using Chia vs poppy seeds is the nutritional density. How’s that for having your cake and being able to eat it too.

Like the banana coconut muffins these are great for freezing and make an excellent thing to have on hand to grab and go when you are¬†in a hurry. So, if one day¬†you’re out shopping for groceries¬†and you happen upon¬†Meyer lemons, make sure to grab some and try making these. You won’t be sorry you did. From my kitchen to yours, happy low carbing.

Print Recipe
Lemon-Chia Seed Muffins
With these muffins the star of the show is Meyer lemons paired with all the goodness found in chia seeds. With Meyer lemons, if you've never cooked or baked with them they really are a treasure worth seeking out. The flavor they impart is incomparable.
Image: Lemon and Chia Seed Muffins
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Prep Time 10 Minutes
Cook Time 20-22 Minutes
Passive Time 45 Minutes
Servings
Individual Muffins
Ingredients
Prep Time 10 Minutes
Cook Time 20-22 Minutes
Passive Time 45 Minutes
Servings
Individual Muffins
Ingredients
Image: Lemon and Chia Seed Muffins
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat the oven to 425F
  2. In medium bowl, mix together the dry ingredients (almond flour, coconut flour, coconut, xanthan gum, salt, Stevia, baking soda and set aside.
  3. In a food processor or mixer blend together the lemon, lemon zest, butter, coconut oil, eggs, and lemon extract until well blended.
  4. Add the dry ingredients and process until you have a well mixed thick batter.
  5. With a spoon or cookie scoop, portion out equal amounts of batter into a 12 cup muffin tin lined with muffin cups.
    Image: muffins ready to go in the oven
  6. Bake at 425F for 7 minutes then reduce heat to 325F and bake 12-14 minutes more or until tops are starting to brown and toothpick inserted into the center comes out clean. Cool on a baking rack for about 15-20 minutes and then store in an airtight container.
  7. Now all that's left to do is to make yourself a cup of coffee or tea, and then sit back and relax to enjoy this delicious bit of heaven.
    Image: Lemon and Chia Seed Muffins
Recipe Notes

Baking the muffins at 425F for those few minutes activates the baking soda and makes the muffins rise nice and high. When they're finished baking at the lower temperature you will have nicely browned, rounded muffin tops.

At the half way point of the second baking time I rotate the muffin tin, so they brown evenly, but that’s just my oven. It really isn't necessary.

Serving Suggestion: If you want to really take these over the top you can serve them with some lemon curd and freshly whipped cream.

Nutrition Facts - Calculated Using My Fitness Pal
Servings: 12 Individual Muffins

Calories: 224

Fat 19g, Cholesterol 113mg Sodium 195mg, Potassium 55mg, Total Carbohydrate 6g, Fiber 4g, Sugars 1g,       Protein 6g, Net Carbs 2g

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Mike

Mike is a proud UCLA Bruin and low carb recipe enthusiast. He resides in Albuquerque, New Mexico with his dog Bella. Together they are living the Dream.

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