This recipe is gluten and dairy-free. It is vegetarian but not vegan. Very fragrant with the lemon and a great source of omega 3 with the chia seeds.

Ingredients (makes 20):

• 70g coconut flour
• 60g tapioca flour
• 20g chia seeds
• 1⁄2tsp salt
• ¼ tsp baking soda
• 2 tbsp lemon juice
• 4 tsp lemon zest
• 4 tbsp 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.