Lemon Chia Seed Muffins


  • 3/4 cup whole-wheat flour
  • 1/4 cup almond flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 2 Tbsp chia seeds
  • Zest of 1 lemon
  • 1 1/2 tsp (1 packet) Lemon Natural Calm
  • Juice of 1/2 lemon
  • 1 tsp vanilla extract
  • 1 Tbsp coconut oil, melted
  • 3 Tbsp maple syrup
  • 1/4 cup + 2 Tbsp almond milk


  1. Preheat oven to 350°F.
  2. Grease a mini-muffin tin with baking spray or coconut oil.
  3. In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.
  4. In a small bowl, whisk together the remaining wet ingredients.
  5. Pour the wet ingredients into the dry and stir together until fully incorporated.
  6. Fill the muffin tins 3/4 full with the batter. Bake for 10 to 12 minutes.
  7. Remove from oven; let cool for 3 to 5 minutes in the tin, then remove and let cool completely on a wire rack.


We recommend using local, organic and non-GMO ingredients whenever possible.


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