Lemon Chia Seed Muffins

Preheat the oven to 350 degrees F and line a 12-count muffin tin with liners. 2. Whisk together the honey, Greek yogurt, eggs, avocado oil, lemon juice, zest, lemon extract, and almond extract until smooth. 3. Add the oat flour and whisk until fully incorporated. 4. Sprinkle in the baking soda, baking powder, and salt and whisk to distribute evenly. 5. Fold in the chia seeds with a rubber spatula. 6. Chill the batter in the fridge for 30-60 minutes. 7. Stir the batter, divide between the muffin wells three-quarters full, and bake for 14-16 minutes. 8. Cool for 10 minutes; for the optional glaze, stir powdered sugar and lemon juice together and drizzle over cooled muffins.