In a medium bowl add coconut flour, chia seeds, baking soda and pinch of salt and mix together thorougly so the chia seeds adn baking soda are combined in the coconut flour well.
In another medium bowl crack eggs and add, vanilla extract, almond milk mixed with stevia or honey, melted coconut oil, lemon juice, and apple cider vinegar.
Add lemon zest to the dry ingredients you just mixed and pour the wet ingredients into the dry and mix very well until fully incorporated, the mixture has thickened and there are no clumps of coconut flour left.
Pour into paper muffin cup lined regular muffin tins or greased muffin tins ¾ way to the top. (I tried greasing my muffin tins and making them and they stuck, but it might just be my muffin tin. I also noticed that foil muffin cups are better than the paper if you want them to not stick at all to the paper and have perfect scalloped edges.)
Bake for 20-25 minutes or when pierced with a toothpick and it comes out clean.
Pull out of the oven and twist out of muffin tin and place on a cooling rack and let cool for 10 minutes.
The amount you get out of this really varies depending on how much you fill your muffin tin papers.