Flourless Lemon Poppy Seed Mini Muffins

5 from 2 reviews

Made with almond butter, fresh lemon juice and pure maple syrup, these flourless muffins are a delicious spring snack that you won’t feel guilty about!

  1. Preheat oven to 400F. Spray a mini muffin tin with cooking spray and set aside.
  2. Stir together chia seeds and water to make chia “egg.” Set aside to gel for a few minutes.
  3. Combine the rest of the ingredients in a blender or food processor, adding chia egg last. Blend to combine. You may need to use a spatula to fully incorporate the almond butter and to get all the batter into the muffin tin.
  4. Pour batter evenly into muffin tin, filling almost to the top.
  5. Bake for 10-12 minutes, or until muffins are set.
  6. Store in the refrigerator.

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