Name: Lemon Cashew Chia Seed Muffins
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: Vegan
Ingredients: ¼ cup chia seeds; ½ cup unsweetened almond milk; ½ cup pure maple syrup; 1 TBSP lemon zest (zest from ~1 whole lemon); 2 TBSP lemon juice; heaping ¼ cup cashew butter; 2 cups superfine almond flour

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Vegan and grain-free lemon cashew chia seed muffins with superfine almond flour, chia seeds, cashew butter, and 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.

What You Need to Make Lemon Cashew Chia Seed Muffins

Here’s what you need:

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

That’s it!

How to Make Lemon Cashew Chia Seed Muffins

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!

Swaps and Substitutions

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!

Tips for Bake Time

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!

How to Serve Lemon Cashew Chia Seed Muffins

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!

More Vegan Muffins

I Want to Hear From You

If you make this Lemon Cashew Chia Seed Muffins recipe, let me know!

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

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

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XO Lauren