Vegan Lemon Coconut Chia Muffins

Reminiscent of the traditional lemon-poppyseed combination, these aromatic citrus muffins are studded with crunchy chia seeds and cater to a variety of dietary needs: vegan, gluten free, dairy free, egg free, soy free, and peanut free!

Vegan Lemon Coconut Chia Muffins
Yield: 12 muffins

Ingredients
Wet:

• 1 cup almond milk
• 2 Tbsp chia seeds
• 2 Tbsp coconut oil, melted
• zest of 2 lemons
• juice of 2 lemons
• 2/3 cup granulated sugar
• 1/2 tsp lemon extract

Dry:

• 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp dried coconut flakes
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Mix together almond milk and chia seeds until well combined. Refrigerate about an hour to hydrate chia seeds.
2. Line muffin pan with paper liners. Preheat oven to 350°F.
3. In medium bowl, whisk remaining wet ingredients into chia seed mixture. Add dry ingredients and stir just until combined. (Be careful not to overmix!)
4. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan for 5 minutes before removing to wire rack to cool completely.
6. Muffins can be stored in airtight container at room temperature for up to 2 days, or in refrigerator for up to 5 days.

Recipe adapted from Vegan Richa.

Vanilla Chia Seed Pudding

Chia seeds are mini powerhouses packed with calcium, antioxidants, protein, fiber, and Omega-3 fats. This pudding is a simple and delicious way to easily incorporate these nutritional benefits into your day!

Vanilla Chia Seed Pudding
Yield: 2-4 servings

Ingredients
2 cups almond milk
1/2 cup chia seeds
1/2 tsp vanilla
1/4 cup maple syrup

Directions
1. Whisk together all ingredients in jar or glass container; cover with lid.
2. Place in refrigerator for at least 4 hours, or overnight, to let gel. Stir or whisk a few times within first hour to help mixture gel evenly.
3. When ready to eat, top individual servings with fruit and/or nuts, if desired. Enjoy!

How Long Can You Keep Chia Seed Pudding?
• This recipe uses all natural ingredients and is not a processed food (therefore it does not contain any preservatives). It tastes best within two days of being made. The ideal time to eat chia seed pudding is the day after it is made for best flavor and freshness.
• Prepare in the evening to have ready for a quick breakfast the next day. Or make it in the morning for a delicious dessert at night.

Recipe adapted from Wellness Mama.