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Lemony Sunshine Chia Muffins

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Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/2 cup oat flour
  • 1/4 cup chia seeds
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 3 tbsp monk fruit sweetener
  • 1/4 tsp salt
  • 2 large eggs
  • 1/3 cup plain Greek yogurt
  • 1/4 cup unsweetened applesauce
  • 2 tbsp honey
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 tsp vanilla extract

For the glaze

  • 2/3 cup Swerve confectioners sugar
  • 1 1/2 tbsp unsweetened almond milk

Instructions

  1. Preheat your oven to 350°F. Line a muffin tin with paper liners- I always use parchment so that they don’t stick!
  2. In a large bowl, mix the almond flour, oat flour, chia seeds, baking powder, baking soda, monk fruit sweetener, and salt.
  3. In a separate bowl, whisk together the eggs, Greek yogurt, applesauce, honey, lemon zest, lemon juice, and vanilla extract until smooth.
  4. Gradually add the wet ingredients to the dry ingredients, mixing gently until just combined. Do not overmix.
  5. Divide the batter evenly among the prepared muffin cups.
  6. Bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  7. Allow the muffins to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
  8. After the muffins have cooled, mix the confectioner’s sugar and almond milk for the glaze. Drizzle the glaze on the muffins before serving.

Find it online: https://lifeandsprinkles.com/lemony-sunshine-chia-muffins/