Chia and Lemon Breakfast Muffins

Ingredients:

Muffins

• 2 large eggs, room temperature
• ½ cup coconut sugar
• ⅓ cup Carrington Farms Organic Coconut Oil
• 1 tablespoon lemon zest
• 2 tablespoons fresh lemon juice
• 3/4 cup plain Greek yogurt
• 2 teaspoons vanilla extract
• 1 cup Carrington Farms Organic Cassava Flour
• 1½ teaspoons baking powder
• 1 teaspoon baking soda
• ½ teaspoon salt
• 2 tablespoons Carrington Farms Organic Chia Seeds

Optional Lemon Glaze

• ½ cup powdered sugar
• 1 tablespoon fresh lemon juice

Directions:

1. Preheat the oven to 350°F. Line a muffin tin with paper or silicone liners and set aside.
2. In a large mixing bowl, whisk together the eggs, coconut sugar, coconut oil, lemon zest, lemon juice, Greek yogurt, and vanilla extract until smooth and fully combined.
3. Add the cassava flour, baking powder, baking soda, and salt to the wet ingredients. Whisk until the flour mixture is fully incorporated and no dry streaks remain.
4. Using a rubber spatula, gently fold in the chia seeds. Be careful not to overmix the batter.
5. Cover and refrigerate the batter for 30 to 60 minutes. Chilling the batter improves the texture and helps the muffins rise higher during baking.
6. After chilling, give the batter a quick stir. Using a cookie scoop or large spoon, divide the batter evenly among the muffin cups, filling each to the top.
7. Bake for 20 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
8. Remove the muffins from the oven and allow them to cool in the pan for about 15 minutes before serving.

Optional Lemon Glaze

1. In a small bowl, stir together the powdered sugar and lemon juice until smooth.
2. Drizzle over the fully cooled muffins before serving.