These Lemon Chia Seed Muffins are moist, soft and have a great lemon citrus flavor. The muffins are made with healthy coconut flour and crunchy chia seeds.
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.
Notes
You can further reduce the carbs in this recipe by substituting maple syrup for Lakanto Maple Syrup, Erythritol or another low-carb sweetener.