(Paleo) Coconut Lemon Chia Seed Muffins

Adapted, just a little, from SlimPalate


Ingredients

Makes 12 muffins


½ cup coconut flour (I used Bob’s Red Mill)

2 tablespoons chia seeds

¼ teaspoon baking soda

Pinch of fine grain sea salt

Zest of 2 lemons

¼ teaspoon vanilla extract

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

½ cup of milk of your choice (I used almond milk)

½ cup of honey (I used this raw organic honey)

4 eggs

4 tablespoons coconut oil, melted


Directions


Preheat oven to 350ºF (180ºC) and place a rack in the middle. Line a muffin tin with paper or paper/foil muffin liners.

In a large bowl combine thoroughly coconut flour, chia seeds, baking soda, salt, and lemon zest.

In another bowl whisk together eggs, vanilla extract, milk, honey, coconut oil, lemon juice, and apple cider vinegar.

Pour wet ingredients into dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.

Pour batter into lined muffin tin ¾ way to the top.

Bake for about 20 to 25 minutes until golden and when pierced with a toothpick comes out clean.

Carefully remove from muffin tin and let cool on a wire rack.