Ingredients:
1/2 cup coconut (or whole wheat) flour
2 Tablespoons chia seeds
1/2 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1/2 cup honey
1/4 cup coconut oil, melted
3 Tablespoons fresh lemon juice
2 Tablespoons lemon zest
Directions:
Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with 6 muffin cup liners and lightly spray the inside of the liners with oil. Mix flour, chia seeds, baking soda, baking powder, and salt together in a medium bowl. In a separate large bowl, add the eggs and beat with a hand mixer until well blended, about 1 minute. Add honey, coconut oil, and lemon juice to the eggs and beat again until combined. Add lemon zest to dry ingredients and mix. Add dry ingredients to egg mixture and mix well until combined, being careful not to over mix. Fill each muffin cup liner almost to the top with batter until all 6 are filled. Bake for 20-25 minutes until the tops are just golden. Allow to fully cool in pan before removing.
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