In a large mixing bowl, use a whisk or fork to mix together the flours, baking powder, baking soda, chia seeds, and lemon zest.
Next, in another mixing bowl, whisk together the sugar, eggs, milk, canola oil and lemon juice.
Slowly add the ingredients from the second bowl to the first bowl. Do this by adding half at a time and whisking the ingredients gently between additions. Do not overmix, use your whisk to mix until the lumps seem to be gone and the ingredients are blended.
Bake the muffins for 18-20 minutes or until a toothpick comes out clean. Allow the cool a bit before serving.
I mentioned that we are making these muffins light and fluffy by using both Baking Powder and Baking Soda. Also, I mentioned that we are making these muffins both more affordable and healthier by using Chia seeds rather than the usual poppy seeds.Also, I mentioned that these muffins can be made vegan as well.While this recipe calls for using milk, using a milk alternative is also suitable to make this a vegan muffin. You can find vegan milk alternatives online.Obviously, there are vegan alternatives that would work well in this recipe. You can use a vegan egg replacer, equivalent to two eggs.
Here are some common ingredients for egg replacements as well.
One average mashed banana is one great idea for an egg replacement in this recipe.Another replacement would be to add ½ cup of unsweetened applesauce.
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Please note: Nutritional data has been calculated using a tool that comes with this recipe card and not by me. This means that Nutritional Information is only an estimate and can vary especially with ingredients that you use. The accuracy of this tool may differ from other tools as expected. Also note that there is no instructional value to the video that may be attached to this recipe. It is only there for visual pleasure. For more information about the images in this recipe, please refer the the recipe instructions. Thank you!