Gluten Free Lemon Chia Muffins

All things lemon in my household this week inspired me to search for a lemon muffin recipe. I adapted this one from Joy of Baking.

1 1/4 cups Tom Sawyer Gluten Free Flour

3/4 cups buckwheat flour

2 tablespoons chia seeds

1/4 teaspoon salt

1/2 teaspoon baking soda       

1/2 cup coconut oil

1/2 cup turbinado sugar       

2 large eggs       

Zest of two lemon

1 cup plain yogurt

1 teaspoon pure vanilla extract

  

Preheat oven to 400 degrees F and place rack in center of oven. Line a 12 cup muffin pan with paper liners. 

In a bowl, whisk the flours with the chia seeds, salt, and baking soda. With a hand mixer, beat the coconut oil and sugar. Beat in the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl as needed. Beat in the lemon zest, yogurt, and vanilla extract until well blended. Stir in the flour mixture just until moistened. Do not over mix. Spoon the batter into the muffin cups using two spoons or an ice cream scoop. Bake for about 18 - 20 minutes or until a toothpick inserted in the center of a muffin comes out clean. Remove from oven and place on a wire rack to cool for about five minutes before removing from pan.