(Serves 20)
Ingredients
70g coconut flour
60g tapioca flour
20g chia seeds
12tsp salt
¼ tsp baking soda
2 tbsp lemon juice
4 tsps lemon zest
4 tbsps coconut oil, melted
1 cup (250ml) coconut milk
3 tbsp maple syrup
2 tsp vanilla extract
6 eggs, room temperature
Method
Preheat the oven to 180C and line a muffin pan with nonstick paper baking cups. 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 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 muffin cases and bake for 30 mins, or until a stick inserted into the middle of your muffins comes out clean. Allow to cool in the pan, over a wire rack. Store your muffins in an airtight container in the fridge
Comments