Lemon and Chia Seed Muffins

Chia seeds are a great replacement for poppyseeds in these lemon muffins.

The seeds are super nutritious, full of fibre, protein and omega-3 fats. Sourced from a flowering plant native to South America, these were a staple in the diets of ancient Mayans and Aztecs known to improve the energy and stamina of their warriors.



With 100% more omega-3 than salmon, twice as many anti-oxidants than blueberries, six times more calcium than milk and only 2 tablespoons are needed to fulfill 42% of your daily fibre requirement.

They're relatively flavourless so great to sprinkle over your breakfast, yogurt and salads as a great boost and to get more fibre in your diet.

Of course, these muffins aren't the most nutritious of muffins, but it just shows how easy it is to make small changes.

Lemon and chia seed muffins

A light and fresh muffin perfect for breakfast and snacks on the go.

Lemon and chia seeds muffins
(Makes 8 large muffins, recipe adapted from Greatist)

1 1/2 cups plain flour
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
1/2 cup olive oil
1/2 cup sugar
2/3 cup lemon Greek yogurt
juice and zest from 1 lemon
1 tsp vanilla extract
1 egg
2 tbsp chia seeds

Heat the oven to 200 degrees and fill a muffin tin with cases.

Whisk together the flour, baking powder, bicarbonate of soda and salt in a bowl and set aside.

Mix together the oil, sugar, yogurt and lemon in a large bowl until well combined. Add the vanilla and egg and mix well.

Gently add in the dry ingredients and stir until just combined.

Fold in the chia seeds.

Divide the mixture between the muffin cases and bake for 15 minutes, or until golden and a skewer inserted comes out clean.