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Paleo lemon chia seed muffins with butter and a pink napkin.

Lemon Chia Seed Muffins

  • Author: Ally Milligan
  • Prep Time: 10 Minutes
  • Cook Time: 20 Minutes
  • Total Time: 30 minutes
  • Yield: 6 1x
  • Category: Baked Goods
  • Method: Bake
  • Cuisine: American
  • Diet: Gluten Free


Easy paleo lemon chia seed muffins! Made with a coconut and tapioca flour blend, eggs, chia seeds, pure maple syrup, and lots of lemon. Fluffy and full of flavor.


  • 1/3 cup coconut flour
  • 1/4 cup tapioca flour
  • 1/2 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 tablespoons chia seeds
  • 4 eggs
  • 1/3 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons lemon zest
  • 3 tablespoons fresh lemon juice


  1. Preheat the oven to 350 degrees F and line a muffin tin with 6 muffin cup liners or lightly oil a non-stick muffin tin.
  2. Mix the coconut flour, tapioca flour, baking soda, baking powder, salt, and chia seeds together in a medium bowl.
  3. In a separate large bowl, add the eggs and beat with a hand mixer until well blended, about 1 minute.
  4. To the bowl with the eggs, add the maple syrup, melted coconut oil, vanilla extract, lemon juice, and lemon zest and beat again until combined.
  5. Add dry ingredients to the egg mixture and mix until well combined, being careful not to over mix. Allow to sit for a few minutes and gently stir again.
  6. Divide the batter evenly between the six muffin cups and bake for 20-25 minutes until the tops are just golden. Allow to fully cool in the pan before removing.
  7. Optional: serve with grass-fed butter, nut butter, and/or jam!


Coconut flour is a very unique flour and cannot be substituted with another flour in this recipe.

Keywords: paleo lemon muffins, lemon chia seed muffins, gluten-free lemon muffins