Healthy Lemon Chia Seed Muffins (vegan, paleo, gluten-free)

0 Preheat the oven to 375 degrees F. Line a muffin pan with 5 liners.
1 In a large bowl, whisk together the almond flour, tapioca starch, coconut sugar, baking powder, chia seeds, and pinch of salt until well combined.
2 Add the olive oil, almond milk, lemon juice, and lemon zest and stir with a spatula until well combined and there are no lumps. The batter will be thick.
3 Divide the batter into the 5 lined muffin cups. To make it easier and less messy, I used a cookie scoop to scoop the batter into the tins. I filled them pretty full. Bake for 22-25 minutes, or until toothpick comes out mostly clean. Let it cool in the pan for 10 minutes. Then remove and place on a wire rack to cool completely. Enjoy!
4 Store in an airtight container on the counter for 3 days. It tastes even better the next day!