Ingredients:
1 cup almond milk, unflavored
1 tsp apple cider vinegar
13/4 cups all purpose flour
1/2 cup almond flour
2 1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp sea salt
1/2 cup + 2 tablespoons coconut sugar
1/3 cup extra virgin olive oil
2 tbsp Meyer lemon zest
3 tbsp Meyer lemon juice
1 tsp vanilla extract
1 tbsp chia seeds
INSTRUCTIONS
Lightly oil a 12-cup nonstick muffin tin and preheat the oven to 375°F and. In a small bowl, combine almond milk and apple cider vinegar and set aside. In a large bowl, whisk together all purpose flour, almond flour, baking powder, baking soda, and salt. In a medium bowl, whisk together the coconut sugar, olive oil, lemon zest, lemon juice, and vanilla. Stir in the almond milk and apple cider vinegar mixture. In the large bowl, add the wet ingredients to the dry ingredients and gently stir until just combined. Fold in the chia seeds. Scoop the batter into the muffin tin using a 1/3-cup measuring cup. Bake for 16 to 17 minutes, or until a toothpick inserted in the middle comes out clean. Let cool for 10 minutes in the muffin tin then transfer to a wire rack to cool. Enjoy within a couple of days or freeze for later.