Notes from the Chef: You can replace half the almond flour with coconut or quinoa flour for a little different flavor and texture. 

Ingredients

• 3 eggs – beaten
• 1 tsp. vanilla
• 2 tsp. baking powder
• 1/2 tsp. kosher salt
• 2 tbsp. coconut oil, melted
• 1/4 cup raw honey
• 1/3 cup almond milk
• 3 tbsp. fresh lemon juice
• 2 tsp. lemon zest
• 3 tbsp. chia seeds
• 2 cups almond flour

Method

1. Preheat oven to 350 degrees. Grease a muffin pan with coconut oil spray or use muffin cups.
2. In a large mixing bowl, whisk together the three eggs with the vanilla, baking powder, and salt. Add the melted coconut oil and stir with a wooden spoon or a silicone spatula. Add honey, almond milk, lemon juice, and lemon zest. Whisk vigorously. Lastly, add the chia and almond flour. Gently fold together and incorporate all ingredients together.
3. After all the ingredients are evenly distributed and combined, fill each muffin cup to about 2/3 full. Be sure to make them all about the same size so they cook evenly.
4. Bake for 20-24 minutes and remove when the center is springy to touch.

Servings: 12

Shopping 

Pantry:

• Almond flour (or coconut or quinoa), 2 cups
• Baking powder
• Raw honey
• Chia seeds (2 tbsp.)
• Coconut oil

Produce:

• Fresh lemons, 2

Meat/Dairy:

• Almond milk, 1/3 cups
• Eggs, 3