Lilac Lemon Chia Seed Muffins 🍋💜

Lemon is a flavor I just can’t seem to get enough of (you’ll notice I add lemon and/or lemon zest to almost anything!). So when I discovered this recipe on the @dr.leighwagner Instagram page, I couldn’t wait to try it!

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I made it two times, the first time as the recipe is written. The lemon flavor comes through strong, and I also love the addition of chia seeds, which bring a good-sized kick of omega-3 fatty acids, antioxidants, and fiber. The muffins are also grain-free and dairy-free, although they do contain eggs. Since I get my eggs from pastured chickens, the super dark, nutrient-dense yolks added a complementary yellow color to these lemony muffins!

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I chose to make mini muffins because the trays fit better in my toaster oven. I always use If you Care brand mini baking cups, which are the BEST muffin papers I’ve found, not only because they come from a company that makes products with low environmental impact, but also because of their functionality.

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The second time I experimented with this recipe I used lilac sugar in place of the maple syrup to create Lilac Lemon Chia Seed Muffins!

The lilac sugar has a subtle flavor, and I can’t say that it comes through as it’s own flavor in these muffins, BUT they are super tasty and everything combines well to produce a delightful, fresh flavor!

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Since I was replacing a wet sugar with a dry sugar, it did impact the texture of the muffin, but not drastically. The recipe has so many eggs that the original muffins had quite a bit of moisture, so using dry sugar actually worked out well. And remember it was Lakanto, a zero calorie sweetener, that I used for the lilac sugar, so they won’t spike blood glucose as much as sugar would.

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Thanks again to Dr. Leigh Wagner for the recipe inspiration! 💜 💛