Dense and beautifully flavored, these Lemon Oatmeal Muffins are the real treat perfect for Mother’s Day. Filled with lemon and SUPERFOODS – oats and chia seeds, these lemon muffins are equally enjoyable and HEALTHY. Plus, they are easy to make with few simple pantry ingredients and completely refined sugar-free. So good!
This Mother’s Day will be somewhat different for many of us. While we used to celebrate this day by showering our mothers with gifts, flowers, and preparing brunches, this year, we all will have to adapt and settle with slightly different parties.
No visiting, no breakfast or brunches with our moms. Yes, that’s indeed a sad thought. BUT that doesn’t mean we can’t make special treats and bring to our mothers. Or that WE as mothers don’t deserve some sweet treats, right? So baking is on, party people!
I was hoping to bring my mom to visit us this Mother’s Day, to show her London, take her places. Make her Lemon Raspberry Cake or Lemon Blueberry Loaf. But obviously, that isn’t going to happen. Again, sad. But on the other hand, I’m quite happy that both of my parents are well and went trough this pandemic safe. So no room for sadness. Far away but close to my heart, always. I know I will see her soon.
Since my mother loves lemon flavored desserts, I’m a big fan too; I decided to dedicate these lemon muffins to her. And to myself. If you choose to make these muffins for your mother, or your family, I’m sure they all be happy as a clam.
These Lemon Oatmeal Muffins are dense and beautifully flavored. They are mildly sweet, filled with heart-healthy OATS and superfood CHIA SEEDS. Such a delicious healthy treat that is super easy to make too. Ideal gift to shower our mothers. But also a perfect delight for the whole family to enjoy this Spring. Especially kids.
Lemon Oatmeal Muffins ingredients
These muffins call only for basic pantry ingredients.
Fresh LEMON is definitely a star in this recipe. Lemons are now in season and bursting with flavor. Lemon gave such a lovely refreshing taste and wonderful scent to these muffins. I used both lemon juice and lemon zest here. When making lemon flavored desserts like these lemon muffins, I always use organic un-waxed lemons. If you can’t get un-waxed lemons, than you can use store-bought organic lemon zest and use it in this recipe.
You will also need:
- OAT FLOUR: (or oats to make oat flour) Oats/oat flour is great for baking. It’s a wholegrain, meaning an excellent source of fiber, especially beta-glucan that is known for its power to lower cholesterol and therefore keep your heart healthy (1). Also, oats are high in vitamins, minerals, and powerful antioxidants, as well as proteins. They are nutritious and so versatile. You can find instructions how to make oat flour out of simple oats in a recipe card below.
- HONEY: I love honey. It gives mild sweetness, without adding to much sugary calories. Honey is considered a healthier sugar alternative and I use it a lot in baking. You are welcome to use maple syrup here if you like.
- COCONUT OIL: Coconut oil is great in muffin and baking in general. It gives great texture and don’t overburden the muffin with unhealthy fatty calories. Coconut oil is called a superfood for a good reason. The unique combination of fatty acids in coconut oil is showed to have positive effects on our health, including fat loss, improving heart health, and boosting up our brain functions. I always use extra virgin coconut oil. Altho is very coconutty, it doesn’t leave any coconut taste in baked muffins.
- MILK: I used oat milk in this recipe because oat milk is naturally creamy and sweet, plus it has so many benefits too. You are welcome to use any milk you like and prefer.
To enhance these lemon muffins with some more superfood powers, I also added CHIA SEEDS. They are tiny seeds, but oh-so-powerful, full of essential nutrients. They are an excellent source of fiber, omega-3 fatty acids, and proteins. Health benefits of chia seeds are numerous and quite impressive.
Other pantry ingredients you’ll need:
- Eggs – I used free-range, pasture-raised.
- Salt – I like to use Himalayan salt.
- Vanilla extract
- Baking soda
How to make Lemon Oatmeal Muffins
Making these lemon beauties are no brainer really, super easy. As for equipment, you’ll need measuring cups, mixing bowl, whisk and spatula. + Muffin tin and some paper muffin liners.
- Start with preparing and measuring all ingredients using measuring cups.
- Preheat oven to 350 F (177C). Spray a 6-count muffin pan with nonstick spray or use muffin liners.
- Melt coconut oil and let it cool for few minutes on room temperature.
- Whisk the flour, baking soda, and salt together in a bowl until combined.
- In a separate large bowl whisk the eggs with coconut oil, honey and vanilla extract. Mix everything with whisk until you get nice sticky mixture. Add in milk, lemon juice and lemon zest. Mix again until combined.
- Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in chia seeds. Fold everything together gently just until combined.
- Spoon the batter into liners, filling them all the way to the top. Light sprinkle with coconut sugar and lemon zest if desired.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a wire rack to continue cooling.
- Makes 6-9 muffins that serves 3 people.
Substitutions
- TO MAKE OAT FLOUR: You can use quick oats or rolled oats. Put the oats in a food processor or high speed blender. Blend until the oats become a fine powder. This will only take a few seconds in a high speed blender, and a little bit longer in a food processor. For 1 3/4 cups oat flour you will need around 2 cups oats.
- You can swap oat milk for almond milk, organic soy milk or cashew milk. Cow’s milk works fine here too. Coconut milk won’t work well here.
- In order to get all the health benefits from coconut oil, make sure to choose organic, virgin coconut oil rather than refined versions. You can substitute coconut oil with ghee or grass-fed butter.
- FOR GLUTEN-FREE: Use certified gluten-free oats.
Tips for storing
- Keep covered in air-tight food container in the refrigerator for up to 7 days.
- HOW TO FREEZE: Place muffins in a zip-lock bag. Keep in the freezer for up to 3 months. Allow to thaw overnight in the refrigerator, then bring to room temperature or warm up in the microwave if desired. Be careful not to overheat them.
These lemon muffins are incredible. Mildly sweet, bursting with lemon flavor. So simple to make and yet so satisfying and delicious. I’m sure these healthy lemon muffins will be a winner at any dessert table. They are great for any celebration, or any day really. I know I’ll be making these Lemon Oatmeal Muffins again for Mother’s Day and troughout all Spring and Summer.
Enjoy!
Lemon Oatmeal Muffin recipe
Equipment
- Measuring cups
- Mixing bowls
- Whisk
- Flexible silicone spatula
- 6-cups muffin pan
- Muffin liners
- Cooling rack
Ingredients
- 1 3/4 cup oat flour
- 1/2 teaspoon baking soda
- Pinch of salt
- 2 medium eggs at room temperature
- 1/2 cup honey or maple syrup
- 1/2 cup coconut oil melted and cooled
- 1/4 cup milk
- 1 teaspoon vanilla extract
- 2 tablespoons lemon juice
- Zest of 1 lemon
- 2 tablespoon chia seeds
Instructions
- Prepare and measure all ingredients using measuring cups.
- Preheat oven to 350 F (177C).
- Spray a 6-cups muffin pan with nonstick spray or use muffin liners. Set aside.
- Whisk 1 3/4 cup oat flour, 1/2 teaspoon baking soda, and pinch of salt together in a mixing bowl until combined.
- In a separate large mixing bowl whisk 2 eggs with 1/2 cup coconut oil, 1/2 cup honey and 1 teaspoon vanilla extract. Mix everything with whisk until you get nice sticky mixture. Add in 1/4 cup milk, 2 tablespoons lemon juice and lemon zest. Mix again until combined.
- Add dry ingredients to wet ingredients. Stir a few times using a spatula. Add in 2 tablespoon chia seeds. Fold everything together gently just until combined.
- Spoon the batter into muffin liners, filling them all the way to the top. Light sprinkle with coconut sugar and lemon zest if desired.
- Bake for 20-22 minutes or until a toothpick inserted in the center comes out clean.
- Allow the muffins to cool for 5 minutes in the muffin pan, then transfer to a cooling rack to continue cooling.
- Serve and enjoy!
Notes
More muffin recipes
- Apple Cinnamon Muffins
- Carrot Cake Muffins
- Double Chocolate Banana Muffins
- Strawberry Banana Muffins
- Apple Carrot Muffins
- Pumpkin Cheesecake Muffins
I love a great homemade muffin. These have super healthy ingredients. Makes them perfect for breakfast or for my afternoon coffee break.