¾ c whole-wheat flour
¼ c almond flour
1 tsp baking powder
½ tsp baking soda
¼ tsp salt
2 Tbsp chia seeds
Zest of 1 lemon
1½ tsp (1 packet) Lemon Natural Calm
Juice of ½ lemon
1 tsp vanilla extract
1 Tbsp coconut oil, melted
3 Tbsp maple syrup
¼ cup + 2 Tbsp almond milk
Preheat oven to 350°F.
Grease a mini-muffin tin with baking spray or coconut oil.
In a large bowl, mix together the flours, baking powder, baking soda, salt, chia seeds, lemon zest and Lemon Natural Calm.
In a small bowl, whisk together the remaining wet ingredients.
Pour the wet ingredients into the dry and stir together until fully incorporated.
Fill the muffin tins ¾ full with the batter. Bake for 10–12 minutes.
Remove from oven; let cool for 3–5 minutes in the tin, then remove and let cool completely on a wire rack.
We recommend using local, organic and non-GMO ingredients whenever possible.