Ingredients

• 3 3/4 cups Paleo Baking Flour
• 1/4 tsp Salt
• 1 tsp Baking Soda
• 1/4 cup Organic Chia Seed
• Lemon Juice from one lemon
• Lemon Zest from one lemon
• 3/4 cup Maple Syrup or honey if preferred
• 3/4 cup Coconut Oil
• 3 Eggs large
• 1/3 cup Coconut Milk

• Lemon Juice from one lemon
• 1 Tbsp Maple Syrup
• 1 Tbsp Coconut Cream from canned coconut milk

Instructions

1. Preheat oven to 350°F. Prepare a 12-cup muffin tin by greasing or lining with muffins cup liners.
2. Mix together the paleo flour blend with the salt, baking soda, chia seeds, lemon juice and lemon zest.
3. In another large bowl, whisk together the maple syrup, coconut oil, eggs and coconut milk together. Add to dry ingredients and mix to just combine.
4. Scoop into muffin liners and bake for 12 minutes or until set.

1. Mix together juice from the lemon, 1 tablespoon maple syrup and 1 tablespoon coconut cream (just scoop off top of a can of coconut milk; you can also use regular coconut milk or skip the coconut milk altogether).
2. When muffins come out of the oven, poke with wooden skewer or toothpick. Pour glaze over muffins and let cool fully.