Lemon Chia Seed Blueberry Superhero Muffins

As a Mom of 4 active sons, I was always looking for healthy nutrition packed recipes.

This recipe from the Cookbook Rise and Run by Olympian and NYC Marathon winner Shalane Flanagan, and her college running buddy, now chef and nutrition coach Elyse Kopecky is a winner. My sweet friend and business partner Brianna Gibbons recently shared the recipe with me and I fell in love with them.

Take the classic Lemon Poppy Seed Muffin to a whole new level by using power-packed chia seeds instead of poppies. Stir in fresh or frozen blueberries and you have a muffin that will impress everyone in the family! Every bite is packed with goodness, but it tastes like a treat.

 Makes 12 to 18

Ingredients:

• 1 cup flour (I used a mix of 3/4 cup whole wheat and 1/4 cup all purpose) (or if you prefer almond flour use 2 cups)

• 1 cup old-fashioned rolled oats (gluten-free if sensitive) (again, if you use almond flour, increase the oats to 1 1/2 cup)

• 3 Tablespoons chia seeds

• 1 teaspoon baking soda


• 1⁄2 teaspoon fine sea salt

• 3 eggs

• 1 cup grated carrots (about 2 carrots), peeled

• 1⁄2 cup honey

• zest of 1 lemon

• 1/4 cup lemon juice (about 1 lemon)

• 1/2 cup butter (softened)

• 1 cup blueberries (fresh or frozen)

Directions:

Position a rack in the center of the oven. Preheat the oven to 350°F. Line a 12-cup standard muffin tin with paper muffin cups or spray the cups for easy removal.

In a large bowl, combine the flour, oats, chia seeds, baking soda, and salt.

In a separate bowl, whisk together the eggs, carrot, honey, lemon zest, lemon juice, and butter. Add to the dry ingredients, mixing until just combined. Stir in the blueberries.

Spoon the batter into the muffin cups, filling each to the brim. Bake until the tops are golden and a knife or toothpick inserted in the center of a muffin comes out clean, about 25 to 30 minutes. 

Lemon Chia Seed Blueberry Superhero Muffins

For a fancier look Elyse recommends using almond flour instead of almond meal, which keeps the muffins the color of lemons. Also, if you have picky kids, use yellow or white carrots instead of orange ones so they blend in.