I know everyone is transitioning to fall and I am SO ready but… I had all these fresh lemons and had to do something with them, thus these muffins were born!
- 08. 27. 20
Gluten Free Lemon Chia Muffins
Ingredients
+ 2 cups Bob's Red Mill Gluten Free 1:1 Baking Flour
+ 2 eggs
+ 1 jar Culina plain coconut yogurt
+ 3/4 cup maple syrup
+ 1/4 cup melted coconut oil
+ 2 tbsp lemon juice
+ 2 tbsp chia seeds
+ 1 tbsp baking powder
+ 1/2 tsp baking soda
+ 1/4 tsp almond extract
+ 1/4 tsp salt
For glaze:
+ 1/2 cup coconut cream
+ 1 tbsp maple syrup (add more if desired)
+ 1/2 tsp lemon juice
+ 1/4 tsp vanilla
Instructions
1. Preheat oven to 350 degrees Fahrenheit
2. Combine all dry ingredients, then add in wet ingredients and stir until thoroughly combined
3. Pour mixture into a nonstick muffin sheet; this recipe makes 5 large or 6 medium muffins
4. Bake for 15-20 minutes or until muffins rise and tops are golden brown
5. Separately, combine condensed coconut cream, syrup and lemon juice and let it set in refrigerator for 10-15 minutes
6. Remove muffins, let cool, glaze and enjoy!
