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Honey Lemon Chia Cupcakes

I recently discovered The Road to Loving My Thermo Mixer, it has a heap of (not grain free) recipes for Thermomix users, with lots of kid-friendly lunchbox treats.  This recipe is adapted from the Lemon and Chia Muffins to be grain free and also uses either honey or if you don’t mind it and prefer something fructose free you can also use rice malt syrup.

Honey Lemon Chia Cupcakes
A grain free, gluten free lunchbox cupcake using honey or rice malt syrup and chia seeds, it has a light texture and freezes well.
Course: Cupcake/Muffin, Lunchbox
Cuisine: Gluten Free, Grain Free
Keyword: cassava, chia, lunchbox
Author: Grain Free Living
  • 80 g coconut oil/ghee or butter
  • 220 g honey or rice malt syrup about 2/3 cup
  • 1 tsp vanilla bean paste/essence/extract/powder
  • 1 Egg
  • 1 cup cassava flour
  • 2/3 cup tapioca starch or potato flour
  • 2 tsp baking powder
  • 1/4 tsp baking soda also called bicarb soda
  • 250 ml milk of choice I used goats milk
  • 1 Juice from one lemon
  • 1 tablespoon chia seeds or poppyseeds
Lemon Zest and Chia
  • 1 tablespoon chia seeds or poppyseeds
  • Zest from one lemon
  1. Pre heat oven to 180 degrees. Grease or use liners in cupcake trays. I used small silicone muffin trays and made 20.
  2. Place butter, honey, egg and vanilla into TM bowl. Speed 8 / 1 min, stop at 30 seconds to scrape down bowl.
  3. Add remaining ingredients except for lemon zest and chia. Speed 5 / 10 seconds.
  4. Add lemon zest and chia. Speed 5 Reverse / 10 seconds.
  5. Pour into prepared muffin tray(s). Cook for 20 minutes or until nicely golden and springs back to touch.
Recipe Notes

Adapted from original recipe by The Road to Loving My Thermo Mixer