This recipe is gluten and dairy-totally free. It is vegetarian but not vegan. Quite aromatic with the lemon and a good supply of omega 3 with the chia seeds.
Preheat the oven to 180C and line a muffin pan with nonstick paper baking cups. In a large bowl, whisk with each other the lemon zest, lemon juice, coconut oil, coconut milk, maple syrup, eggs and vanilla extract. In a independent bowl, combine the tapioca flour, coconut flour, chia seeds, baking soda and salt.
Then employing a whisk, combine dry and moist ingredients jointly to form a batter. Pour batter into the muffin scenarios and bake for 30 minutes, or till a adhere inserted into the middle of your muffins comes out clean. Make it possible for to interesting in the pan, about a wire rack. Keep your muffins in an airtight container in the fridge.