I know everyone is transitioning to fall and I am SO ready but… I had all these fresh lemons and had to do something with them, thus these muffins were born!

INGREDIENTS:

2 cups Bob’s Red Mill Gluten Free 1:1 Baking Flour

2 eggs

1 jar Culina plain coconut yogurt

3/4 cup maple syrup

1/4 cup melted coconut oil

2 tbsp lemon juice

2 tbsp chia seeds

1 tbsp baking powder

1/2 tsp baking soda

1/4 tsp almond extract

1/4 tsp salt

For glaze:

1/2 cup coconut cream

1 tbsp maple syrup (add more if desired)

1/2 tsp lemon juice

1/4 tsp vanilla

DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit

Combine all dry ingredients, then add in wet ingredients and stir until thoroughly combined

Pour mixture into a nonstick muffin sheet; this recipe makes 5 large or 6 medium muffins

Bake for 15-20 minutes or until muffins rise and tops are golden brown

Separately, combine condensed coconut cream, syrup and lemon juice and let it set in refrigerator for 10-15 minutes

Remove muffins, let cool, glaze and enjoy!