Preheat oven to 375 and line a 12 cup muffin pan with liners.
In a small mixing bowl, combine ½ cup water and flaxseed. Whisk well and set aside for 5 minutes to allow mixture to thicken. This will serve as your “egg” in the recipe.
In a large mixing bowl, milk, maple syrup, oil, lemon juice, vanilla, and lemon zest. Beat until mixture is smooth. Add flaxseed mixture and mix well, scraping sides of bowl with spatula as needed.
Add in the flour, baking soda, and salt; add chia seeds. Mix until just combined; batter should be smooth.
Spoon batter into muffin liners, each cup approximately ¾ full. Sprinkle the top with chia seeds. Bake for 20-25 minutes or until tester comes out clean. Cool in pan 5-10 minutes, then transfer to wire rack for remainder of cooling.
Note: I didn’t have any of Kait’s amazing baking mix on hand, so I used Bob’s Red Mill.