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Honey Lemon Chia Seed Muffins

Lemon Chia Seed Mufffins

Today it was cloudy and rainy and the forecast for the entire week is…. cloudy and rainy.  So I made Honey Lemon Chia Seed Muffins!  Nothing like a little lemon to brighten up a cloudy day.  These whole grain muffins are made with spelt flour, sweetened with honey, and contain omega-3-rich chia seeds.  Spelt flour is officially part of the wheat family, but it has a higher protein content and is more easily digested than the more common wheat.  (Although it does contain gluten and is not gluten-free.)  These spelt muffins are tender and moist and best eaten warm out of the oven.

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Honey Lemon Chia Seed Muffins
 
Ingredients
  • 2 cups spelt flour
  • 2 tablespoons chia seeds
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 large eggs
  • 1 cup plain yogurt
  • ½ cup honey
  • 4 tablespoons butter, melted
  • 1 tablespoon grated lemon zest (from 2 large lemons)
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon vanilla
Instructions
  1. Preheat the oven to 400. Grease or line 12 muffins cups.
  2. In a large bowl, whisk together the spelt flour, chia seeds, baking powder, baking soda, and salt.
  3. In a medium bowl, lightly whisk together the eggs. Add the yogurt, honey, melted butter, lemon zest, lemon juice, and vanilla.
  4. Add the wet ingredients to the dry ingredients and stir until just incorporated, being careful not to overmix.
  5. Divide the batter among the prepared muffin cups. Bake at 400 for 18-20 minutes, until a toothpick comes out clean.
Notes
inspired by Lemon-Poppy Seed Muffins from Lorna Sass's Whole Grains Every Day, Every Way
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12 Responses to Honey Lemon Chia Seed Muffins

  2. I made these muffins twice in one week, they are so delicious and healthy. I love baking with spelt and honey. I used coconut oil in stead of butter and it came out great: moist, touch of sweet and refreshing with the lemon. I also soaked the chai seeds before adding them, so they were softer, now my kids like these muffins as well. It reminds them of lemon poppyseed muffins, but this is much healthier. Thanks!!!

  3. I don’t want to purchase and store yet another flour – could I use regular whole wheat or all purpose? Do you know if I would need to change the amounts?
    Thanks!

    • Hi Kiki! If you would prefer not to use spelt, I would use half whole wheat and half all-purpose flour to keep the texture light. The total amount of flour should be the same. Hope this helps!

    • The texture will be slightly different, but you can substitute whole wheat pastry flour or white whole wheat flour. Hope you give it a try!

    • I have not tried, but I suspect it would not be a 1 to 1 substitution. Coconut flour is much more absorbent than spelt flour and you would probably need to add more liquid. Sorry I can’t help more!

  6. Thank you! I tried it but it just made it more like dough instead of muffin batter. It was still good just really crumbly