Lemon And Chia Seeds Paleo Muffin

25 min 12 servings


239.1 Kcal
16.8g Fat
19g Carbs
16.4g Net Carbs
14.4g Sugars
5.5g Protein

These are a healthier version of an old classic. Lemon and poppy seeds muffins. I have swapped the poppy for the chia to add extra omega 3 and fiber, and these are, like all my recipes, DAIRY-FREE, GRAIN-FREE, GLUTEN-FREE, and PALEO. They are extremely easy to make and so delicious with a nice cup of tea or coffee. They can make a great breakfast on the go option or snack/dessert.


  • 200g ground almonds
  • 100g maple syrup
  • 100g coconut sugar
  • 4 eggs
  • 80g melted coconut oil
  • Zest of 2 lemons
  • 1 tablespoon of arrowroot powder
  • 1/2 teaspoon of bicarbonate of soda
  • 1 tablespoon of chia seeds
  • A pinch of salt


  1. Preheat the oven at 175C / 350F.
  2. Whisk the eggs in a large bowl and mix in the ground almonds.
  3. Add the maple syrup, coconut sugar, and mix well.
  4. Add the lemon zest, vanilla, arrowroot powder, bicarbonate of soda, salt and combine.
  5. Finally, add the cooled down melted coconut oil, mix and add the chia seeds last. Mix until well combined.
  6. Put the mixture in a jug as it is quite runny and pour in your lined muffin tray.
  7. Bake at 175c/350F for 23 to 25 minutes. You can put a skewer in one of the muffins to test, and if it comes out clean, they are ready! Enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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