Mini Lemon and Chia Seed Muffins

For 4th of July weekend, one of my best friends and I took a road trip up to Lake Tahoe. I made lemon chia seed muffins to help us get through our three hour car ride up to the Lake. The muffins were both perfectly delicious and satisfying. Since then, I have become a chia seed addict. Chia seeds expand in your stomach making you feel full, without consuming a lot of calories. These muffins are perfect for any road trip.

Lemon and Chia Seed Muffin Recipe


  • 2 1/2 teaspoons of baking powder
  • 1 3/4 cups of flour
  • 3/4 cups of granulated sugar
  • Pinch of salt
  • 3/4 cups of skim ricotta cheese
  • 1/2 cup of water
  • 1/4 cup of extra virgin olive oil
  • 2 lemons
  • 1 egg
  • 2 tablespoons of agave


  1. Preheat the oven to 375 degrees.
  2. Mix together all the dry ingredients: flour, sugar, baking powder, and salt.
  3. In another bowl mix the wet ingredients: ricotta, water, olive oil and egg.
  4. Zest the two lemons into the bowl with the wet ingredients. Then squeeze the lemon juice from the two lemons into the same bowl.
  5. Gently mix the wet and dry ingredients. When the batter is smooth add the chia seeds.
  6. Put cupcake liners into the muffin tray. I made mini muffins but any standard muffin tin would work.
  7. For mini muffins, bake for about 10 minutes. For standard muffins, bake for about 15.
  8. Let the muffins cool for about 15 minutes. Then brush agave nectar on the top of the muffins.

Recipe inspired by:

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