Lemon Coconut Chia Seed Muffins
makes 12 muffins
adapted from this recipe from Peas and Thank You
1 cup whole wheat pastry flour or white whole wheat flour
3/4 cup barley flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1/4 cup chia seeds
1/2 cup unsweetened almond or soy milk
1 1/2 tsp fresh squeezed lemon juice
2/3 cup unsweetened apple sauce
1/2 cup maple syrup
1 tsp vanilla extract
2 tsp coconut extract
1 Tbsp lemon zest (or zest of 1 small lemon)
Preheat your oven to 325 degrees.
In a large bowl, place all dry ingredients and stir to combine well.
In a medium bowl, place all wet ingredients and whisk to combine well.
Pour wet ingredients into dry ingredients and stir until just combined.
Fill each well of a muffin tin that has been lined with cupcake liners 2/3 of the way full. Bake for 20-25 minutes, until slightly golden in color and a toothpick inserted into the center comes out clean.