Lemon Muffins



  1. Preheat the oven to 375 F and prepare a 12- or 24-muffin muffin tin.
  2. Measure the oat milk in a liquid measuring cup and then add the apple cider vinegar, then set aside.
  3. In a medium bowl, combine the all purpose flour, almond flour, baking powder, baking soda, and salt.
  4. In a large bowl, combine the coconut sugar, olive oil, meyer lemon zest, meyer lemon juice, and vanilla extract.
  5. Add the oat milk mixture to the sugar and oil mixture and combine.
  6. Add the flour mixture to the large bowl with the wet ingredients and mix until just combined.
  7. Fold in the chia seeds.
  8. Scoop the batter into the muffin tins, using a 1/3-cup measuring cup for a 12-muffin tin or a 1 1/2-tablespoon scoop for a 24-muffin tin.
  9. Bake for 16 minutes.