Luscious Lemon Muffins

A zesty, chewy muffin packed full of flavour and zest, easy to make and easier to enjoy. These cakes are guaranteed to leave a smile on the face of whoever tries them, but are also guaranteed to keep people coming back for more! hewy

Makes: 12 muffins


  • 2 tbsp. milled flaxseed (14g)
  • 1 tbsp. water
  • 180ml Applesauce
  • 80ml fresh Lemon juice
  • 1 heaped tbsp. Lemon zest
  • 60ml melted Coconut Oil 
  • 60ml unsweetened Almond milk
  • 60ml Maple Syrup or Agave nectar 
  • 80g Coconut Sugar
  • 1 tsp vanilla extract 
  • 1 ½ tsp. baking soda
  • ½ tsp. sea salt
  • 1 1/2  cup whole wheat flour 
  • 1 tbsp. whole organic chia seeds 


  1. Preheat the oven to 190 °C degrees (gas mark 5) and line a standard muffin tin with 12 muffin
  2. cases.  
  3. Add the milled flaxseed & water to a bowl and stir. Set aside for 5 minutes.
  4. Add the applesauce, lemon juice and zest, melted coconut oil, almond milk, the maple syrup or
  5. the nectar, coconut sugar, vanilla extract, baking soda, salt and whisk for roughly 45 seconds. 
  6. Add the flour and stir with a spoon or spatula until just combined, being careful not to over-mix.
  7. If the batter appears too thick, add a touch more almond milk. It should be quite thick and
  8. ‘scoopable’ – NOT pourable. Stir in the Chia seeds and whisk once more.
  9. Divide the batter evenly between muffin tins.
  10. Bake for 17-22 minutes. You can check for doneness by pushing a toothpick into the muffin. If it
  11. comes out clean, it is ready.
  12. Leave the muffins to cool for a few minutes in the pan, remove from tins and leave to cool
  13. completely on a cooling rack before enjoying.

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