Lemon Chia Seed Muffins
"Wishing I still had some of these gluten/dairy free lemon chia seed muffins in the freezer, could really do with one today as I'm spending the ENTIRE day studying! Wish me luck anyway!"
-- @lydiabakes
Recipe Intro From lydiabakes
Snack, Gluten Free, Vegan, Healthy
½ cup coconut flour
2 tablespoons chia seeds
¼ teaspoon baking soda
zest from 2 lemons
pinch of salt
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ cup almond milk mixed with ½ teaspoon liquid stevia or ½ cup honey
4 eggs
¼ cup coconut oil melted

Preheat oven to 350 degrees (180 Celsius)
In a medium bowl add coconut flour, chia seeds, baking soda and pinch of salt and mix together thoroughly so the chia seeds and baking soda are combined in the coconut flour well.
In another medium bowl crack eggs and add, vanilla extract, almond milk mixed with stevia or honey, melted coconut oil, lemon juice, and apple cider vinegar.
Add lemon zest to the dry ingredients you just mixed and pour the wet ingredients into the dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.
Pour into paper muffin cup lined regular muffin tins or greased muffin tins ¾ way to the top. (I tried greasing my muffin tins and making them and they stuck, but it might just be my muffin tin. I also noticed that foil muffin cups are better than the paper if you want them to not stick at all to the paper and have perfect scalloped edges.)Bake for 20-25 minutes or when pierced with a toothpick and it comes out clean.
Pull out of the oven and twist out of muffin tin and place on a cooling rack and let cool for 10 minutes.