Lemon Chia Seed Muffins
- By Skin Revision
- •
- 28 Jan, 2019
- •
Lemon Chia Seed Muffins (low-carb, nut-free, dairy-free, grain-free, gluten-free, refined sugar-free, Paleo)
Prep Time: 15 mins Cook Time: 30 mins Serves: 6
Ingredients (Use organic where possible)
⅓ cup (33g) coconut flour
¼ cup (29g) tapioca flour
1 tablespoon (10g) chia seeds
¼ teaspoon Himalayan salt
⅛ teaspoon baking soda
1 tablespoon lemon juice
2 teaspoons lemon zest
2 tablespoons (25g) coconut oil, melted
½ cup (123g) coconut milk, full fat
3 tablespoons (52g) maple syrup
1 teaspoon vanilla extract
3 eggs, room temperature
Directions
Preheat the oven to 350°F and line a muffin pan with nonstick paper baking cups.
In a large bowl, whisk together the lemon zest, lemon juice, coconut oil, coconut milk, maple syrup, eggs and vanilla extract.
In a separate bowl, mix to combine the tapioca flour, coconut flour, chia seeds, baking soda and salt. Then using a whisk, mix dry and wet ingredients together to form a batter.
Pour batter into the prepared pan and bake for 30 minutes, or until a stick inserted into the center of your muffins come out clean.
Allow muffins to cool in the pan, over a wire rack for 5 minutes before serving. Store your muffins in an airtight container in the fridge.
