Ok so I am going to be totally cliche right now and talk about the weather because ummmmm things be all kinds of crazy up in here!

This mega storm we are having here in Sydney at the moment is like nothing I have ever seen before!

Talk about wet and wild batman!

So, I’m thinking it’s probably best that we keep as far away from the madness as possible and stay safe and sound in the comfort of our own homes and get our baking on.

What do you say, sound like a good plan?

You get to stay safe and dry, and you get to eat some seriously delicious, secretly healthy, little treats while you’re at it?

Sounds like a good deal to me!

And boy do I have the perfect thing for you . . . light, fresh, subtly sweet, zesty little lemon and chia mini muffins with some light and fluffy, creamy, dreamy whipped vanilla coconut cream frosting!

You guys . . . these babies are like sunshine and happiness in one delicious little mouthful.

They are quick and easy to prepare coming together in less than 20 mins and are made with just a handful of real food ingredients that I bet you have on hand already ♥♥♥

They also happen to be all natural made with no refined flours or sugars as well as  being low carb, grain free and paleo friendly!

Oh and, and, they also pack an extra sneaky nutritional punch serving up a nice little hit of omega 3’s, along with some extra protein, calcium, fiber, magnesium as well as a good dose of antioxidants thanks to those cheeky little chia seeds.

But, most importantly, these lemon and chia mini muffins are just down right delicious.

They are incredibly light, seriously tender and will simply melt in your mouth.

They have a subtle yet, delicious hint of vanilla and the perfect, zesty hum of lemony goodness.

Seriously you guys are going to love, love, love these muffins! In all honestly they are all kinds of amazing all on their own but . . .

When we add the frosting . . . oh my word you guys . . .

You know I am, head over heels, in love with this whipped vanilla coconut cream all on it’s own but, when you add a touch of that light and fluffy, creamy, dreamy, vanilla infused decadence to these zesty little muffins . . . so much deliciousness your pretty little head might just explode!

And well you should probably go ahead and throw on some sprinkles . . .

. . . just because we can

I mean we all know that sprinkles just make everything better . . .

FYI – with mother’s day just around the corner I’m thinking these would be the perfect little treat to make for your mama on her special day . . . but, you might want to go ahead and do a trial run now you know, just because . . .

Yum!

All natural, secretly healthy, subtly sweet, zesty little lemon and chia mini muffins topped with light and fluffy, creamy, dreamy, vanilla infused whipped coconut cream . . .

Sunshine and happiness all served up in one delicious little mouthful.

Make them. Eat them. Love, love, love them

Lemon Chia Mini Muffins with Whipped Vanilla Coconut Cream
Makes approx 24 all natural, super light, subtly sweet, melt in the mouth, lemon and chia-licious mini muffins generously frosted with our light and fluffy, creamy, dreamy whipped vanilla coconut cream

Ingredients –

3 eggs

2 teaspoons of lemon extract

2 teaspoons of vanilla extract

1 Tablespoon maple syrup

1 Tablespoon of coconut oil, melted and cooled

1 Tablespoon of warm water

1/4 cup coconut flour

1 teaspoon baking powder

1/2 teaspoon of baking soda

1 Tablespoon of freshly grated lemon zest

1 Tablespoon of Chia seeds

For the Frosting –
Don’t forget you will need to crack that can of coconut cream open and set it in the fridge the night before you want to get your coconut cream on

The cream from 1 can of coconut cream – I had approx 1/2 cup

1 teaspoon  of vanilla extract

Optional but recommended for serving –

A few extra cheeky chia seeds

Your fave sprinkles

Method –

1 – Preheat oven to 175’C (350’F) – Line a mini muffin tray with paper cases and set aside.

2 – Place eggs, maple syrup, coconut oil, water and your vanilla and lemon extract into your food processor or blender and process until well combined. Or you could just pop them in a bowl and whisk by hand if you prefer, Im just lazy 😉

3 – Add your coconut flour, baking powder, baking soda and salt and process again until well combine.

4 – Add your lemon zest and chia seeds and stir to combine.

5 – Spoon the batter into your prepared muffing tray (I used approx 1 x heaping teaspoon for each muffin) and bake for 8-10 mins until cook through. The tops will be deliciously golden and should be firm yet spring back a little when lightly pressed and a tooth pick should come out clean or have just a few crumbs attached when inserted into the centre.

6 – Allow to cool for 5 mins in the muffin tray, then transfer to a wire rack to cool completely

To make the frosting –

1 – The night before you want to make your coconut cream you will need to open the can and place it in the fridge overnight.

Overnight the cream will separate and solidify at the top of the can leaving the coconut water at the bottom of the can.

2 – Once your cream has done its thing overnight scoop out the cream and place it into the bowl of your stand mixer or a medium size bowl – keep the coconut water to use in smoothies or just drink it as is – yum.

3 – Add vanilla and whisk until thick and creamy, it will look very much like regular whipped cream, only slightly thicker.

4 – Taste and add a little extra vanilla if you prefer.

5 – Store in the fridge until ready to use. FYI – if you’re not going to be using it right away and do set it in fridge for later use, be prepared for it to firm up quite a bit. But, never fear, simply let it sit at room temp for 5 mins and give it a good stir and it will be creamy, dreamy and ready to use as you wish 🙂

To serve –

Dollop a heaping spoonful of your coconut cream on to each muffin, sprinkle with some extra cheeky chia seeds and/or your fave sprinkles and voila’ – your work here is done.

Store in the fridge until ready to serve – frosting should keep well refrigerated for up to 1 weeks (if it lasts that long) and the muffins will stay fresh, covered or in an air tight container for up to a week, leftovers can be frozen (unfrosted) for up to 3 months.

Enjoy xoxo

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Question of the day –

What is your all time favourite muffin flavour combo?

Feel free to share recipes, or links to your fave recipes in the comments below or on the Facebook page and please for the love of al that is good in this world when you do make this smoothie (or any of the recipes you find on this blog of mine) go ahead and snap a pic and share it either on the Facebook page, or tag me on twitter or Instagram. Sharing is caring remember.

Do it, do it You know you want to 🙂
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