Zest about 1 1/2 lemons and then squeeze out the juice. Set aside. In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and ¼ cup of warm water. Set aside for 15 minutes to allow seeds to bloom.
Preheat oven to 375 degrees Fahrenheit, line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl combine the dry ingredients.
In a medium bowl, whisk together the yogurt, olive oil, lemon juice, and vanilla extract. Add the liquid ingredients to the dry and stir just until ingredients are combined.
Stir in the bloomed chia seeds and the lemon zest. Using an ice-cream scoop, divide batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.
To make the glaze, stir together the honey, confectioner’s sugar and lemon juice. Drizzle over top of cooled muffins and serve. Enjoy!
Ingredients
Directions
Zest about 1 1/2 lemons and then squeeze out the juice. Set aside. In a small bowl, stir together the chia seeds with 2 tablespoons of the lemon juice and ¼ cup of warm water. Set aside for 15 minutes to allow seeds to bloom.
Preheat oven to 375 degrees Fahrenheit, line a 12 cup muffin tin with paper liners or spray with nonstick cooking spray.
In a large bowl combine the dry ingredients.
In a medium bowl, whisk together the yogurt, olive oil, lemon juice, and vanilla extract. Add the liquid ingredients to the dry and stir just until ingredients are combined.
Stir in the bloomed chia seeds and the lemon zest. Using an ice-cream scoop, divide batter between the muffin cups. Bake for 15 minutes, rotating the pans halfway through. Cool completely on a wire rack.
To make the glaze, stir together the honey, confectioner’s sugar and lemon juice. Drizzle over top of cooled muffins and serve. Enjoy!