Preheat your oven to 350 and line a muffin pan with cupcake liners, or spray with non-stick spray.
In a small mixing bowl, stir together your dry ingredients (oat flour, baking soda, salt).
In a large mixing bowl, whisk together your sugar, applesauce and coconut oil. Add your lemon juice, lemon zest, milk, vanilla, and eggs, and whisk together until everything is well combined.
Pour your dry ingredients into your wet ingredients and stir them together. Add in your chia seeds, fold them into your batter, till everything is well incorporated. Scoop into your muffin tin, filling each cavity about 2/3 way full.
Bake in the oven for 15-16 minutes,or till the tops of the muffins are springy to touch, and a toothpick inserted comes out clean.
Stored in an airtight container in the fridge these muffins last about a week.