Description
Looking for a fresh, zesty, and wholesome breakfast or snack option? These Lemon Chia Oat Muffins are moist, fluffy, and bursting with citrusy flavor. Packed with fiber-rich oats and nutrient-dense chia seeds, they’re a deliciously healthy way to start your day or satisfy your midday cravings.
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Ingredients
Dry Ingredients:
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1 ½ cups old-fashioned rolled oats
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1 cup whole wheat flour
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1 tbsp chia seeds
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1 ½ tsp baking powder
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½ tsp baking soda
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½ tsp salt
Wet Ingredients:
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2 large eggs
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½ cup honey or maple syrup
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½ cup plain Greek yogurt
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⅓ cup coconut oil (melted and cooled)
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½ cup milk (any type)
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¼ cup fresh lemon juice
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1 tbsp lemon zest
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1 tsp vanilla extract
Optional Add-ins:
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½ cup blueberries (fresh or frozen)
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¼ cup chopped walnuts or almonds
Topping (Optional):
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Rolled oats for sprinkling
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Coarse sugar for a slight crunch
Instructions
Step 1: Prep Your Oven and Pan
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Preheat your oven to 350°F (175°C).
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Line a 12-cup muffin tin with liners or lightly grease with non-stick spray.
Step 2: Mix the Dry Ingredients
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In a large bowl, combine rolled oats, whole wheat flour, chia seeds, baking powder, baking soda, and salt.
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Stir to mix evenly.
Step 3: Combine the Wet Ingredients
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In another bowl, whisk together eggs, honey (or maple syrup), Greek yogurt, coconut oil, milk, lemon juice, lemon zest, and vanilla extract.
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Mix until smooth and well combined.
Step 4: Combine and Mix
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Add the wet mixture to the dry ingredients.
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Stir gently with a spatula until just combined—do not overmix.
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Fold in blueberries or nuts if using.
Step 5: Fill and Bake
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Divide the batter evenly among the muffin cups, filling each about ¾ full.
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Sprinkle with a few oats and coarse sugar on top if desired.
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Bake for 18–22 minutes or until a toothpick inserted in the center comes out clean.
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Let muffins cool in the tin for 5 minutes before transferring to a wire rack.
Notes
Don’t Overmix – Stir just until the flour is incorporated to keep muffins light.
Use Fresh Lemon – Fresh juice and zest give the best flavor.
Customize – Try other mix-ins like poppy seeds, cranberries, or even shredded coconut.
Storage Tip – Store in an airtight container at room temp for up to 3 days or refrigerate for 5 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: American