Lemon & Chia Seeds Paleo Muffins
Keeping your digestive system regular, promoting a regular digestive system, and fixing your digestive system are all part of this anti-inflammatory lifestyle.
Through powerful ingredients to promote optimum gut health, your digestive system will be running beautifully in no time.
This is the healthy version of the classic lemon and poppy seed muffin recipe.
Poppy seeds have been swapped for chia to add extra omega 3 and fiber, and these are, like all of the Eat Burn Sleep recipes, DAIRY-FREE, GRAIN-FREE, GLUTEN-FREE, and PALEO.
Free of many things but not of nutrition!
They are extremely easy to make and delicious with a nice cup of tea or coffee.
They can make a great breakfast ‘on the go’ option or snack/dessert.
- 2 cups or 200g ground almonds
- 1/4 cup or 100g maple syrup
- 1/2 cup or 100g coconut sugar
- 4 eggs
- 1/3 cup or 80g melted coconut oil
- Zest of 2 lemons
- 1 tbsp of arrowroot powder
- 1/2 tsp of bicarbonate of soda
- 1 tbsp of chia seeds
- A pinch of salt
Preheat the oven at 350 F / 175 C (fan oven).
Whisk the eggs in a large bowl and mix in the ground almonds.
Add the maple syrup, coconut sugar, and mix well.
Add the lemon zest, arrowroot powder, bicarbonate of soda, and salt and combine.
Finally, add the cooled down melted coconut oil, mix and add the chia seeds last. Mix until well combined.
Put the mixture in a jug as it is quite runny and pour in your lined muffin tray.
Bake at 350 F / 175 C 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!
Store in an airtight container in the fridge for up to 5 days. You can also freeze the individual servings. Place them on a baking sheet, then when fully frozen, remove and place them in the container/bag for up to 3 months.