Yield: 10

1 1/2 cups paleo baking flour (I used Bob's Red Mill)
1 tsp. baking powder
1/2 tsp. baking soda
1/4 tsp. salt
1 1/2 Tbsp. chia seeds
2 large eggs
1/2 cup kefir (could sub coconut milk)
Zest and juice of 1 large lemon
1/4 cup maple syrup
3 Tbsp. powdered Lakanto (or 1/4-1/3 cup coconut sugar)
1 tsp. vanilla extract

1. Preheat oven to 350ºF. Line 10 cups of a muffin tin with paper liners, or mist generously with coconut oil cooking spray.

2. In a large bowl, stir together flour, baking powder, baking soda, salt and chia seeds. In a separate bowl, whisk together eggs, kefir, lemon zest and juice, maple syrup, Lakanto and vanilla. Pour egg mixture into flour mixture and fold together until well mixed.

3. Divide batter among 10 muffin cups. Bake for 20 to 30 minutes, until a toothpick inserted into a muffin comes out clean. Let cool in pan on a wire rack for 5 minutes, then turn muffins out onto rack to cool completely. Store leftover muffins covered in the fridge.

NOTE: These are not very sweet. If you like a really sweet muffin, up the maple or Lakanto, or make a quick glaze with coconut butter, maple syrup and lemon zest. Also, feel free to sub lemon extract for the vanilla if you have it.