Breakfast for 12
Lemon Chia Mini Muffins
These small lemon muffins mix whole-wheat and almond flours with chia seeds, maple syrup, and almond milk before baking.
$0.45for 4 servings
$0.11 per serving$0.45 for 4
Typical price: Salefork's estimate of an everyday US shelf price for each ingredient. Pick your city to price it from this week's ad.
Photo: runningtothekitchen.com
- 20 minstart to table
- Easydifficulty
- 12servings as written
- $typical cost tier
AmericanVegetarianDairy-freeKid-friendlyBudgetBreakfastsBack to school
What it costs
Pick your city to see which ingredients are on sale
| Ingredient | Amount | Cost |
|---|---|---|
| Nuts and seeds$0.70/oz typical | 0.5 oz | $0.39Typical price |
| Lemons and limes$0.60 each typical | 1.5 | $0.95Typical price |
| Total for the servings shown | $1.34 | |
Pantry staples you likely have
FlourBaking powder and sodaCornstarch, vanilla, yeast, cocoaCooking spray, shortening, ghee, coconut and sesame oilHoney or maple syrup
Not included in the cost.
Ingredients
- 3/4 cup whole-wheat flour
- 1/4 cup almond flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tbsp chia seeds
- 1 lemon
- 1 1/2 tsp 1 packet lemon natural calm
- juice of 1/2 lemon
- 1 tsp vanilla extract
- 1 tbsp coconut oil
- 3 tbsp maple syrup
- 1/4 cup + 2 tablespoons almond milk
Steps
- Heat the oven to 350 F and grease a 12-cup mini muffin pan with coconut oil.
- Whisk together the whole-wheat flour, almond flour, baking powder, baking soda, salt, chia seeds, and lemon natural calm.
- Stir the lemon zest, lemon juice, vanilla, melted coconut oil, maple syrup, and almond milk in a separate bowl.
- Combine the wet and dry mixtures until just blended, then divide the batter among the muffin cups.
- Bake for 10 to 12 minutes until the tops spring back when lightly pressed.
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Collections with this recipe
Vegetarian American 30-minute breakfasts 428Kid-friendly American 30-minute breakfasts 283Dairy-free American 30-minute breakfasts 154Kid-friendly American breakfasts 543