Vegan Lemon Coconut Chia Muffins

Reminiscent of the traditional lemon-poppyseed combination, these aromatic citrus muffins are studded with crunchy chia seeds and cater to a variety of dietary needs: vegan, gluten free, dairy free, egg free, soy free, and peanut free!

Vegan Lemon Coconut Chia Muffins
Yield: 12 muffins

Ingredients
Wet:

• 1 cup almond milk
• 2 Tbsp chia seeds
• 2 Tbsp coconut oil, melted
• zest of 2 lemons
• juice of 2 lemons
• 2/3 cup granulated sugar
• 1/2 tsp lemon extract

Dry:

• 1 1/4 cups Bob's Red Mill Gluten Free 1-to-1 Baking Flour
• 3 Tbsp dried coconut flakes
• 3/4 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Directions

1. Mix together almond milk and chia seeds until well combined. Refrigerate about an hour to hydrate chia seeds.
2. Line muffin pan with paper liners. Preheat oven to 350°F.
3. In medium bowl, whisk remaining wet ingredients into chia seed mixture. Add dry ingredients and stir just until combined. (Be careful not to overmix!)
4. Divide batter evenly among prepared muffin cups. Bake 18-20 minutes, or until toothpick inserted in center comes out clean.
5. Cool in pan for 5 minutes before removing to wire rack to cool completely.
6. Muffins can be stored in airtight container at room temperature for up to 2 days, or in refrigerator for up to 5 days.

Recipe adapted from Vegan Richa.