Paleo Lemon Chia Seed Muffins

I haven't had too much experience with non-flour muffins (using almond flour, coconut flour, etc. instead). These tasted awesome, but were not as fluffy as other muffins I have made, so some people may have some issues with consistency. I'm wondering if all gluten free muffins are like this? Anyone ever try this & get the same non-fluffy texture? Or is it just because I cut back on some of the honey & coconut oil to make them less fattening/less caloric?

Regardless, they still tasted delicious.

Paleo Lemon Chia Seed Muffins
modified from Just Eat Real Food
Ingredients:
1/2 cup + 1 tablespoon gluten free flour (I used Bob's Red Mill)
5 eggs
1 tablespoon vanilla extract
1/4 cup melted coconut oil
2 lemons, juiced
zest of 2 lemons
1/4 cup honey (or maple syrup)
1/2 teaspoon baking soda
2 tablespoons of chia seeds or lemon poppy seeds

Directions:
Preheat oven to 325 degrees
In a large bowl, mix together honey, vanilla, eggs & lemon juice.
Melt the coconut oil (I put it in the microwave for 45 seconds) & mix that in with honey, vanilla, eggs & lemon juice

 

In a separate bowl, mix together wet ingredients. 

Then mix the wet & dry ingredients together. Do this slowly so it doesn't get too lumpy! 

Add mix to each muffin lining (if desired) & fill 1/4 full. 

Bake in the oven for 22 minutes!