![Vegan Lemon Almond Chia Breakfast Muffins [GF]](https://wholesomecrumbs.com/wp-content/uploads/2020/06/743E40CD-C258-4B59-804E-ECEDBA9E0465-425x425.jpeg)
Vegan Lemon Almond Chia Breakfast Muffins [GF]
Full of lemon and almond flavor breakfast muffins that are vegan, gluten-free, made with no refined sugar and no refined flour, finished off with a lemon almond glaze
Equipment
- Oven
- Muffin Pan and Muffin Liners
Ingredients
Dry Ingredients
- 2 cups oat flour about 2 1/4 cups rolled oats in the blender to make a soft flour
- 1/2 cup almond flour
- 2 tbsp chia seeds
- 1/2 tsp mineral salt
- 2 tsp baking powder
- 1/2 tsp baking soda
- sliced almonds for topping
Wet Ingredients
- 1 cup plant based milk make sure your milk is room temp/slightly warmed and NOT cold!
- 3 tbsp melted coconut oil see notes
- 1 tsp vanilla extract
- 1 tsp almond extract
- 1/4 cup maple syrup
- 1/3 cup coconut palm sugar
- 3 tbsp lemon juice
- 1/2 tbsp lemon zest
Lemon Almond Glaze
- 1/2 cup unrefined powdered sugar
- 2 tbsp lemon juice
- lemon zest to taste
- 1/4 tsp almond extract
Instructions
For the Muffins
- Preheat the oven to 350 degrees and put your muffin liners in your muffin pan. Grab two large bowl as the dry and wet will be mixed separately.
- If you don’t have oat flour premade, add about 2 & 1/4 cups rolled oats to a blender and pulse until a soft flour forms. Measure out 2 cups of oat flour.
- Add all wet ingredients to a large bowl and whisk well.
- Add all dry ingredients to a large bowl and stir well.
- Slowly add your dry ingredients to your wet, mixing well but don't overmix.
- Fill up your muffins liners almost to the top, just leaving a little space (more than 3/4 but not to the top). Top with sliced almonds and bake for about 18-20 minutes. They are done when a toothpick inserted comes out clean.
- Cool for about 10 minutes then transfer to a cooling rack. Don’t remove from liner until completely cooled and ready to eat.
For the Lemon Almond Glaze
- Whisk all ingredients well in a bowl.
- Add more lemon juice for desired consistency.
Notes
- Make sure to do all your prep work before your batter is ready as these need to go in the oven as soon as the wet and dry ingredients are mixed.
- You need your nut milk to be at room temperature or else your coconut oil will solidify in the batter. If the coconut oil solidifies, it won't be evenly distributed. I just put mine in the microwave for about 25 seconds or so until slightly warmed. To be certain your coconut oil doesn't solidify, mix your milk and oil first and you can always put it in the microwave for 5-10 seconds if it starts to solidify.