Preheat oven to 375 degrees Fahrenheit. Line a standard 12-cup muffin pan with cupcake liners and lightly spray them with cooking spray. Set aside.
In a large bowl, whisk together flour, sugar, baking powder, and salt.
In a medium bowl, mix together ricotta, water, olive oil, lemon zest, lemon juice, and egg.
Make a well in the center of the dry ingredients, pour the wet ingredients into the middle then mix together with a wooden spoon. Add the chia seeds then gently fold into batter.
Evenly divide batter into prepared muffin pan using a large scoop.
Bake for 16 minutes or until a toothpick inserted in the middle comes out clean.
Let cool for 5 minutes then with a pastry brush, gently brush melted honey onto the tops of the muffins.
Cool completely then enjoy!
Store in an airtight container for up to 7 days.
I do not recommend substituting Greek yogurt for the ricotta cheese. The ricotta cheese is what makes this muffin light and fluffy. I feel that Greek yogurt makes baked goods have a spongy texture that is not pleasant. I have not tested this muffin recipe with Greek yogurt so I cannot guarantee the results for you. You're more than welcome to try it, though, but I definitely recommend sticking to the ricotta cheese!
Honey Lemon Chia Seed Muffins
Amount Per Serving (1 muffin)
Calories 205Calories from Fat 63
% Daily Value*
Saturated Fat 2g10%
* Percent Daily Values are based on a 2000 calorie diet.
*Nutrition facts are an estimate and not guaranteed to be accurate.