Raspberry lemon chia seed muffins are a delicious vegan treat! These light and fluffy berry flavored muffins are perfect for a weekend breakfast.
Hello, Saturday! I made muffins. Let’s start the weekend off right!
You know, with muffins, and tea, and reading the newspaper, and chatting.
Ha! More like wolf down a muffin, make toast for those who won’t eat a muffin (?), find out boys want bacon for breakfast, too, look for pants for older son, sweep the floor free of muffin crumbs, freak out because we don’t have anything planned for dinner, and on and on…
I’m kidding (kind of), and even though our mornings can be crazy, this is such a sweet season. These two boys of mine are at such precious ages right now. Baby Bee has learned to say, “I don’t know, Mama,” but it sounds like, “I nah-no, Mama.” So darling, and he says it often. Example: Me: “What’s your favorite color?” Baby Bee: Serious, thinking face, “I nah-no, Mama.” :)
Anyway, back to these raspberry lemon chia seed muffins. These are so easy, and so tasty.
This is a super simple vegan muffin recipe, and perfect for those who are new to vegan baking. I always want to provide recipes that are made with easy to find ingredients and yield a fantastic result. These berry muffins do just that!
These are dairy and egg free, and they are really light, and they rise nicely. Even if you aren’t egg free, everyone should have an easy egg free recipe for those times when you have just run out of eggs, but want to bake something.
Which egg replacer works best for muffins?
For this recipe, the combination of baking soda and lemon juice works well to make these muffins rise. No need for any other replacers like flax eggs or applesauce. I love the way these have a nice puffy, domed top – just like a bakery muffin.
If you’re new to vegan baking, you might want to visit my post on baking substitutions, where I talk all about egg replacers and dairy substitutes.
Serve these muffins warm out of the oven – you won’t be disappointed!
Ways to customize this recipe:
- use different berries, like blueberries or strawberries
- use orange juice instead of lemon juice
- sprinkle coarse sugar on top
- add a few dairy free white chocolate chips to the batter
Disclosure: This post contains affiliate links.
Vegan Raspberry Lemon Chia Seed Muffins.
Easy and delicious raspberry lemon chia seed muffins are perfect for a weekend breakfast. These vegan muffins are light and fluffy, and so tasty when warm from the oven.
- 2 cups white spelt flour all purpose is fine, too
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- ½ teaspoon vanilla extract
- 2 Tablespoons lemon juice
- 1 Tablespoon lemon zest
- 1 cup organic cane sugar
- 1 cup non-dairy milk
- ⅓ cup organic canola oil or coconut oil, or melted vegan buttery spread
- 1 Tablespoon chia seeds
- 1 ½ cups raspberries
Preheat the oven to 375F. Line muffin tin with paper liners.
In a large bowl, combine flour, baking soda, salt, sugar, and lemon zest.
Add the non-dairy milk, canola oil, vanilla, lemon juice, and mix together. Don’t over stir.
Add the raspberries and chia seeds and stir gently.
Spoon the batter into the muffin cups, filling them about ⅔ full.
Bake for about 18-20 minutes. The muffin tops should spring back when pressed.
Remove from the oven and let cool for 5 minutes, then remove the muffins from the pan and cool on a wire rack.
Store leftover muffins in an airtight container. They should stay fresh for about 4 days.
Nutrition facts are for one muffin.
You can use different berries if you like.
Feel free to leave the chia seeds out or use poppy seeds if you prefer.