Equipment
- Muffin pan (12 count)
Ingredients
- 1 cup all-purpose flour
- 1 cup whole-wheat flour
- 3 Tbsp. chia seeds
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/4 tsp. salt
- 1 cup granulated sugar
- 2 large eggs
- 1/2 cup canola oil
- Zest and juice of 2 large lemons
Instructions
- Preheat oven to 350°F and spray the muffin pan with non-stick cooking spray. Set aside.
- In a large bowl, whisk together the flours, chia seeds, baking powder, baking soda and salt. Set aside.
- In a separate bowl, combine the sugar, eggs, oil, lemon zest and juice. Mix well.
- Add the wet mixture to the dry mixture and stir until combined.
- Fill the muffin cups with batter using a 1/4 measuring cup. Bake for about 22 minutes, or until a toothpick inserted in the center comes out clean.
- Allow the pan to cool for 5 minutes before removing the muffins.
Video
Notes
If you don't have fresh lemons, substitute 1/2 a cup of lemon juice. You can also replace the white sugar with stevia or monkfruit sweetener.
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