Lemon, Coconut and Chia Seed Muffins

Edit

Servings: 12 Prep: 15 min Cook: 25 min Dairy Free Gluten Free Low Carb Paleo Homestyle Make Ahead Breakfast Oven Vegetarian Added 7 months ago Updated 7 months ago

Missing nutrition data for: Lemons, Almond Milk, Coconut Flour

Ingredients

¼ cup coconut oil

2 lemons ⚠

½ cup almond milk ⚠

4 tablespoons honey

½ cup coconut flour ⚠

2 tablespoons chia seeds

¼ teaspoon baking soda

⅛ teaspoon sea salt

4 eggs

¼ teaspoon vanilla

2 tablespoons lemon juice

1 tablespoon apple cider vinegar

Instructions

1. Preheat oven to 350F. Line a muffin tray with paper muffin cups.

2. Melt coconut oil. Zest lemons. In a liquid measuring cup, whisk almond milk and honey, until incorporated.

3. In a medium bowl add coconut flour, chia seeds, baking soda, lemon zest, and salt. Mix well.

4. In another bowl crack the eggs and add vanilla, milk mixed with honey, melted coconut oil, lemon juice, and vinegar.

5. Fold dry ingredients into the wet, mixing well until a smooth batter is formed.

6. Pour the batter into muffin cups dividing equally between the 12 cups, per batch.

7. Bake for 20-25 minutes, or until an inserted toothpick comes out clean.

8. Once baked, remove from the oven and transfer the muffins onto a rack to cool completely.

Per serving incomplete

224

Cal

18g

Carbs

15g

Fat

Protein

Carbs 32%

Fat 57%

Protein 11%