These mini muffins offer all the excellent health benefits of chia and lavender while being lemony and refreshing.

* Makes about two dozen mini muffins or one dozen full size muffins depending on cupcake mold – I prefer these as mini muffins for a nice bite sized treat.


  • 2 cups sorghum flour (can also use garbanzo or cassava flour)
  • 1 ¼ cup coconut sugar
  • ¾ cup lemon juice
  • ¼ cup rice, coconut, almond, or cashew milk
  • ¼ cup chickpea/garbanzo brine
  • 1 teaspoon apple cider vinegar
  • 1 tablespoon chia seeds
  • 2 teaspoons dried lavender (plus a little extra for garnish)
  • 1 teaspoon vanilla
  • ½ teaspoon sea salt


  • Preheat oven to 350 degrees
  • Combine all ingredients in large mixing bowl (dry ingredients first)
  • Mix until smooth
  • Grease cupcake mold and pour in batter evenly
  • Sprinkle a little lavender over top (optional) and place in oven
  • Bake for 20 minutes (add an additional few minutes for full sized muffins using toothpick test to check when ready)

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