This recipe is adapted from BG Bakes Lemon Poppy Seed Muffin recipe, and she also has a great allergen friendly baking mix.  I’ve barely adapted Kait’s recipe – just using vanilla almond milk, subbing in coconut oil, and swapping poppy seeds out for chia seeds.

  • 6 tablespoons warm water
  • 2 tablespoons ground flaxseed
  • ⅔ cup unsweetened vanilla almond milk
  • ½ cup maple syrup
  • ¼ cup coconut oil
  • 2 teaspoons lemon zest, finely grated
  • 1-2 tablespoons lemon juice
  • 1 teaspoon vanilla extract
  • 2 cups gluten free all-purpose flour (like BG Bakes)
  • 1 ½ teaspoon baking soda
  • ¼ teaspoon salt
  • Scant 1/4 cup chia seeds

Preheat oven to 375 and line a 12 cup muffin pan with liners.

In a small mixing bowl, combine ½ cup water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.

In a large mixing bowl, milk, maple syrup, oil, lemon juice, vanilla, and lemon zest.  Beat until mixture is smooth.  Add flaxseed mixture and mix well, scraping sides of bowl with spatula as needed.

Add in the flour, baking soda, and salt; add chia seeds.  Mix until just combined; batter should be smooth.

Spoon batter into muffin liners, each cup approximately ¾ full.  Sprinkle the top with chia seeds. Bake for 20-25 minutes or until tester comes out clean.  Cool in pan 5-10 minutes, then transfer to wire rack for remainder of cooling.


Note: I didn’t have any of Kait’s amazing baking mix on hand, so I used Bob’s Red Mill.