Description
Vegan and grain-free lemon cashew chia seed muffins with superfine almond flour, chia seeds, cashew butter, and lemon. Perfect for snacking!
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
Instructions
- Preheat the oven to 350°F and line a muffin baking tray with muffin liners.
- Whisk together the chia seeds and almond milk and let them sit for ~5 minutes to gel.
- 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.
- 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 25 to 30 minutes, or until they’re golden brown around the edges.
- Remove the muffins from the oven and allow them to cool slightly before serving. The muffins will continue to firm up as they cool!
- Store the leftover muffins in an airtight container in the refrigerator for up to one week and freeze for long-term storage.
Notes
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