Lemon chia seed muffins #shorts

This is the recipe I “created:”

- 2 cups all-purpose flour
- 3 Tbsp chia seeds
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/2 tsp salt
- 1/2 cup coconut oil
- 1/3 cup honey
- 2 whole large eggs
- Zest of 2 lemons
- 1 tsp + an accidental splash of vanilla extract
- 1 cup plain Greek yogurt

Instructions:

1. Preheat oven to 360 degrees Fahrenheit. Prepare 12 cup muffin tin with parchment paper liners (or whatever).
2. Sift flour, baking powder, baking soda, and salt into a small bowl. Add in chia seeds. Set aside.
3. In a separate bowl, whisk together the coconut oil and honey. Beat in eggs, one at a time, mixing well with each addition.
4. Mix lemon zest and vanilla into your wet ingredients.
5. Use a rubber spatula to mix the yogurt and some of the flour mixture into your wet ingredients.
6. Continue stirring in the dry ingredients, a little at a time. (I think I ultimately did it in 4 additions—but feel free to march to the beat of your own drum.)
7. Use a cookie scoop (or not) to fill your muffin liners with batter.
8. Bake for 20 minutes, and then do a toothpick test to confirm you won’t poison yourself.
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