½ cup coconut flour
2 tablespoons chia seeds
¼ teaspoon bicarb soda
1 large lemon
pinch of salt
¼ teaspoon vanilla extract
2 tablespoons lemon juice
1 tablespoon apple cider vinegar
½ cup milk of choice
1 tablespoon stevia
1 tablespoon rice malt syrup
¼ cup coconut oil melted
Preheat oven to 180 degrees C.
In a medium bowl mix coconut flour, chia seeds, bicarb soda, stevia and pinch of salt and mix together until well combined. Zest and juice lemon.
In another medium bowl crack eggs and add vanilla extract, milk, honey, melted coconut oil, lemon juice, and apple cider vinegar.
Add lemon zest and 2 TBSP lemon juice to the dry ingredients and then add the wet ingredients. Mix together until the mixture has thickened and there are no clumps of coconut flour.
Pour into paper muffin tin until about 3/4 full. (I used non-stick muffin liners that worked great)
Bake for 20-30 minutes or when pierced with a toothpick and it comes out clean.
Pull out of the oven and twist out of muffin tin and place on a cooling rack and let cool for 10 minutes.
These were nice and light, not too sweet, and perfect for a morning tea snack.