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.
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.
Notes
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.