Step 1

Preheat oven to 350ºF.

Step 2

Zest 1 large lemon. Set aside, then cut the lemon in half and juice it.

Step 3

Combine the coconut sugar and lemon zest in a small bowl and massage together for 20 seconds or so. The abrasive sugar helps to release the flavorful oils from the lemon zest, resulting in more lemon flavor!

Step 4

In a large bowl, combine the dry ingredients: coconut flour, sea salt, baking soda, coconut sugar and lemon zest, and chia seeds. Mix well.

Step 5

Stir in the wet ingredients: eggs, oil or ghee, and lemon juice. Mix until well combined.

Step 6

If using silicone liner, place on baking sheet first. Scoop batter into mini muffin liners, silicone mould, or mini muffin tin (if not using silicone, consider greasing the muffin cups first). This recipe makes approximately 18-22 mini muffins.

Step 7

Bake on 350ºF for 8-12 minutes, or until toothpick comes out clean.

Step 8

Enjoy!