Lemon Cashew Chia Seed Muffins

Vegan and grain-free lemon cashew chia seed muffins made with superfine almond flour, chia seeds, cashew butter, and lots of lemon. Perfect for snacking!

Last week M and I went on an adventure in New York City to visit friends. 

It’s been a while since I made a trip to the big apple; since pre-Covid days. 

In art school, my classmates and I took the “art bus” once a semester to tour the art museums. 

It was then that I tried my first New York pizza, strolled through central park, and navigated the grid system of the city. 

This trip was special because it was M’s first time to the city that never sleeps! 

Each time in NYC always feels simultaneously too much and never enough for me. 

While I don’t think I could ever live there, I always enjoy being a tourist for the day. 

We ate vegan Mexican food from a food truck, gazed at Starry Night in the MoMa, and gleefully rode rented bikes through Manhattan. 

On the train ride home I was exhausted but content at a day of making memories. 

Make some memories in the kitchen with me by making these Lemon Cashew Chia Seed Muffins.

They’re made totally vegan and grain-free with superfine almond flour, chia seeds, cashew butter, and lots of lemon!

I’m here with another easy muffin recipe for your spring snacking! 

The recipe is reminiscent of a lemon poppyseed muffin but made with chia seeds for more protein and fiber. 

They’re bright, light, and fluffy, with the perfect balance of tangy lemon and creamy cashew butter. 

Here’s what you need:

• chia seeds
• unsweetened almond milk 
• superfine almond flour 
• maple syrup
• lemon zest
• lemon juice
• cashew butter

That’s it!

First, preheat the oven to 350°F and line a muffin baking tray with muffin liners. 

Instead of using my usual “flax egg” for binding, this recipe uses the same concept but with chia seeds! 

Whisk together the chia seeds and almond milk and let them sit for ~5 minutes to gel. 

They chia seeds will expand and thicken as they absorb the almond milk. 

Now you’re ready for the rest of the ingredients! 

Add in the maple syrup, lemon zest, lemon juice, cashew butter, and almond flour to the mixing bowl and mix everything with a spatula to combine. 

The lemon zest is optional but recommended for more intense lemon flavor! 

The muffin batter should be thick and scoopable. 

While any almond flour works for this recipe, I recommend a superfine blanched almond flour instead of the natural almond flour for aesthetics.

The natural almond flour will have flecks of almond skin and will yield slightly darker muffins.

The blanched almond flour is a bit lighter and will yield lighter lemon muffins.

Either work! 

Fill each muffin cup about two-thirds of the way full and smooth off the top with the back of a spoon.

Transfer the baking sheet to the oven and bake the muffins for about 25 to 30 minutes, or until they start to brown on top and around the edges. 

If the muffins feel a bit squishy when they’re first removed from the oven, that’s normal. 

The muffins will continue to firm up as they cool! 

Enjoy these Lemon Chia Almond Flour Muffins as a delicious spring breakfast or snack. 

For a fun variation, try adding blueberries to the batter for a lemon blueberry muffin.

You can also make a glaze for serving with melted coconut butter and lemon juice, if you want! 

Once the muffins are cool, you can store them in an airtight container in the refrigerator for up to one week.

I love mine straight from the refrigerator. 

Try making a bunch for meal prep and enjoy these protein and fiber-packed muffins for days to come. 

Enjoy! 

If you make these Lemon Cashew Chia Seed Muffins let me know! 

Be sure to leave me a comment, rating, and review so I can use your feedback to make more yums.

Give me a shout on Instagram and use #floraandvino to show me your muffins.

Check out my Pinterest page to pin more recipe like this one to make later!

For more oil-free, gluten free, refined-sugar-free muffins, check out Carrot Cake Almond Flour Muffins and Zucchini SunButter Chocolate Chip Muffins.

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XO Lauren

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