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Lemon Cashew Chia Seed Muffins

  • Author: Flora & Vino
  • Total Time: 40 minutes
  • Yield: 9-12 muffins
  • Diet: Vegan


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


  • 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


  1. Preheat the oven to 350°F and line a muffin baking tray with muffin liners. 
  2. Whisk together the chia seeds and almond milk and let them sit for ~5 minutes to gel. 
  3. Next, 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. 
  4. Fill each muffin cup about two-thirds of the way full and smooth off the top with the back of a spoon.
  5. Transfer the baking sheet to the oven and bake the muffins for 25 to 30 minutes, or until they’re golden brown around the edges. 
  6. Remove the muffins from the oven and allow them to cool slightly before serving. The muffins will continue to firm up as they cool! 
  7. Store the leftover muffins in an airtight container in the refrigerator for up to one week and freeze for long-term storage.


Recipe adapted from Party In My Plants Cookbook

  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Category: Breakfast, Snack
  • Method: Oven-Bake
  • Cuisine: Vegan, Gluten-Free, Grain-Free,Refined-Sugar-Free