Lemon/Almond Chia Seed Mini Muffins
Nutritional Info
- Servings Per Recipe: 24
- Amount Per Serving
- Calories: 92.1
- Total Fat: 5.0 g
- Cholesterol: 8.9 mg
- Sodium: 88.5 mg
- Total Carbs: 10.5 g
- Dietary Fiber: 0.8 g
- Protein: 1.7 g
View full nutritional breakdown of Lemon/Almond Chia Seed Mini Muffins calories by ingredient
Introduction
This is inspired by a traditional Greek olive oil cake, but lighter and with the addition of greek yogurt. This is inspired by a traditional Greek olive oil cake, but lighter and with the addition of greek yogurt.Number of Servings: 24
Ingredients
-
1 cup all purpose flour
1/2 cup almond flour
1 tsp baking powder
1/4 tsp baking soda
1/2 tsp kosher salt
1/3 cup olive oil
1/2 cup sugar
2/3 cup 2% plain greek yogurt
zest and juice from one lemon
1/2 tsp vanilla extract
1 egg
2 T chia seeds
Tips
For even easier filling, use a disposable pastry bag. This is a thick batter so no worries about it just running out of the bag.
Directions
Pre-heat oven to 400 degrees (200 celsius)
Line muffin tin with muffin wrappers
Mix flour, almond flour, baking powder, baking soda, salt, and chia seeds in one bowl and set aside.
In a separate bowl, whisk together egg, oil, lemon juice, zest, yogurt, sugar and vanilla.
Gently mix wet ingredients into dry.
Fill muffin tins to top of papers - easier if you use a 1 Tbsp. cookie/ice cream scoop.
Bake approximately 10 minutes until light golden brown. Let cool in the muffin tin for a few minutes.
Serving Size: Makes 18 mini muffins or 8 full sized
Line muffin tin with muffin wrappers
Mix flour, almond flour, baking powder, baking soda, salt, and chia seeds in one bowl and set aside.
In a separate bowl, whisk together egg, oil, lemon juice, zest, yogurt, sugar and vanilla.
Gently mix wet ingredients into dry.
Fill muffin tins to top of papers - easier if you use a 1 Tbsp. cookie/ice cream scoop.
Bake approximately 10 minutes until light golden brown. Let cool in the muffin tin for a few minutes.
Serving Size: Makes 18 mini muffins or 8 full sized