Tender, slightly sweet and full of citrus flavor, these lemon chia yogurt muffins are a healthier alternative to lemon poppy seed muffins! Made with applesauce and Greek yogurt, it is fat-free and only has 148 calories each.
Cakes are one of my favorite baking projects because you can make them a lot healthier with a few simple swaps! From where healthy blueberry muffins to Cinnamon Rhubarb Cake For these lemon chia cupcakes, I love always having a party in my freezer!
These brownies are the great way to give in to your lemon poppy seed muffin cravings in moderation. I think you will love her!
Reasons You May Come across Lemon Chia Yogurt Cake
- simple to prepare in a bowl
- They're not greasy, but tender and moist
- It's full of light citrus aromas and goes perfectly with a cup of tea.
Check out the video below to see exactly how I prepared this recipe. As simple as that! More than my recipe videos Youtube channel.
A bowl for simple preparation
When it comes to making cakes, I'll be happy to tell you where a bowl is, and these lemon chia cakes can be mixed in a bowl. Whisk applesauce, yogurt and brown sugar first, then mix buttermilk, egg, vanilla and lemon juice.
Add the dry ingredients and mix until * just * combines. The final step is to fold the lemon peel and chia seeds.
No problem! If you have regular milk and some lemon juice on hand, you can make a pretty accurate equivalent. payment how to make buttermilk.
A kitchen scale is your top friend
A kitchen scale not only ensures that you don't over-measure your flour (never scoop it up, then flatten it OR just weigh it on the scales), it also means you don't have to wash measuring cups!
Place your bowl on the scales and measure exactly what you need. This is the BEST, especially with sticky ingredients like Greek yogurt, which are sensitive to getting in and out of the measuring cups.
Avoid paper liners
An important point about these lemon cakes is that they stick to paper liners. Instead, you can spray oil on the cake pan, use parchment wrap, or buy reusable silicone muffin wrap. I had no problem sticking the cakes using these tricks.
Find my favorite muffin liners in my shop!
- Fame– This recipe uses a mix of all-purpose and whole wheat flour. You can use 2 cups of regular all-purpose flour (250 g) or 2 cups of white whole wheat flour (250 g). I don't recommend using 2 glasses of whole wheat flour as it can be thick and rubbery. I don't cognize if gluten free or other alternative flour will work in this recipe.
- lemon– You can replace the lemon peel and juice with your favorite citrus fruit or orange – lemon or orange can work well in this recipe
- Chia Bean You can replace it with poppy seeds or even some chopped nuts (walnuts can add a kind crunch). Use 1/4-1 / 2 cup for nuts.
- Fruit- These muffins go well with blueberries and some berries with additional blueberries that go wonderfully with lemon. When adding chia seeds, add 1 cup of strawberries (if frozen, don't thaw first).
Lemon chia cakes can be stored in an airtight container at room temperature for up to 3 days.
Allow to cool completely to freeze, then transfer to a heavy-duty freezer bag. Suck air into the bag with a straw and freeze it for up to 1 month.
For a plastic-free option, you can loosely wrap them in parchment paper and store in a meal prep container for up to 1 month.
payment my favorite freezer container!
More cakes + snacks
Lemon chia yogurt muffin
Tender, slightly sweet and full of citrus flavor, these lemon chia cakes are a healthier alternative to lemon poppy seed muffins! Made with applesauce and Greek yogurt, it is fat-free and only has 148 calories each.
Preheat oven to 400F. Spread the parchment muffin liners (see note) on a standard size donut pan.
In a large bowl, mix the applesauce, yogurt and brown sugar. Whisk until there is no lump left. Mix the buttermilk, egg, vanilla and lemon juice.
Place the flour, baking powder and salt on top of the wet ingredients. * Just * mix until everything is mixed well.
Add the lemon peel and chia seeds.
Place the spoon batter evenly on the muffin tin. Scatter coconut on top.
Bake for 18-22 minutes, until the edges are brown and a toothpick comes out clean.
2.- about 1/3 cup loosely packed lemon zest
3- If you don't have ayran, you can use it yourself this recipe.
This recipe works well for silicone and parchment sheets, but not for paper sheets. Alternatively, sprinkle the muffin tins liberally and toss the cakes out while they're hot.
After cooking, let cool completely on a wire rack. Transfer to an airtight container or bag and store at room temperature for up to 3 days.
Freeze completely to cool, then place in a heavy-duty freezer bag. Suck air into the bag with a straw and freeze it for up to 1 month.
- Citrus – exchange for lemon or orange peel
- Chia seeds – swap for poppy seeds or 1/4 to 1/2 cup chopped nuts
- Fruit – add 1 cup of fresh or frozen blueberries or cranberries
Offer: onecake | Calorie: 140kcal | Carbohydrates: 26thG | Protein: 4thG | Fat: 2 ..G | Saturated fatty acids: oneG | Cholesterol: 15thmg | Sodium: 42mg | Fiber: 3G | Sweets: 11 ..G