Lemon Oatmeal Muffin recipe
Dense and beautifully flavored, these Lemon Oatmeal Muffins are the perfect treat for the whole family. 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 pantry ingredients, refined sugar-free and gluten-free.
Servings: 6 muffins
Calories: 429kcal
Equipment
Ingredients
- 1 ¾ cup oat flour
- ½ teaspoon baking soda
- Pinch of salt
- 2 medium eggs at room temperature
- ½ cup honey or maple syrup
- ½ cup coconut oil melted and cooled
- ¼ 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 ¾ cup oat flour, ½ teaspoon baking soda, and pinch of salt together in a mixing bowl until combined.
- In a separate large mixing bowl whisk 2 eggs with ½ cup coconut oil, ½ cup honey and 1 teaspoon vanilla extract. Mix everything with whisk until you get nice sticky mixture. Add in ¼ 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
Makes 6-9 muffins that serves 3 people.
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 ¾ cups oat flour you will need around 2 cups oats.
Substitutions: 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. Use 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.
Keep covered in air-tight food container in the refrigerator for up to 7 days.
Nutritional Disclaimer
Nutrition
Serving: 1muffin | Calories: 429kcal | Carbohydrates: 49g | Protein: 8g | Fat: 24g | Saturated Fat: 17g | Cholesterol: 55mg | Sodium: 33mg | Potassium: 193mg | Fiber: 4g | Sugar: 24g | Vitamin A: 100IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 2mg