Lemon Chia Seed Muffins

in partnership with


  • ¾ c whole-wheat flour

  • ¼ c almond flour

  • 1 tsp baking powder

  • ½ tsp baking soda

  • ¼ tsp salt

  • 2 Tbsp chia seeds

  • Zest of 1 lemon

  • 1½ tsp (1 packet) Lemon Natural Calm

  • Juice of ½ lemon

  • 1 tsp vanilla extract

  • 1 Tbsp coconut oil, melted

  • 3 Tbsp maple syrup

  • ¼ cup + 2 Tbsp almond milk


  1. Preheat oven to 350°F.

  2. Grease a mini-muffin tin with baking spray or coconut oil.

  3. In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.

  4. In a small bowl, whisk together the remaining wet ingredients.

  5. Pour the wet ingredients into the dry and stir together until fully incorporated.

  6. Fill the muffin tins ¾ full with the batter. Bake for 10–12 minutes.

  7. Remove from oven; let cool for 3–5 minutes in the tin, then remove and let cool completely on a wire rack.


We recommend using local, organic and non-GMO ingredients whenever possible.


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