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Preheat oven to 350 F. Line a 12-count muffin pan with cupcake liners.
In a large bowl whisk to combine the flour, baking powder, baking soda, chia seeds, and salt.
To a medium sized bowl, add the avocado oil, lemon zest, Greek yogurt, honey, vanilla extract, eggs, and lemon juice. Whisk to combine.
Stir the wet ingredients into the dry ingredients until just combined. Do not overmix. Use an ice cream scoop to evenly distribute the batter (each one about ¾ full) into the prepared muffin pan. (Optional topping: Mix the extra lemon zest and turbinado sugar together in a small bowl and sprinkle it evenly over the muffin tops).
Bake 15-17 minutes or until a toothpick comes out without wet crumbs when inserted in the middle of a muffin.
Let cool in the pan for 5-10 minutes then transfer muffins to a wire rack to cool completely. Once cooled, drizzle with icing, if desired.
In a medium sized bowl, stir together the powdered sugar and the lemon juice. Add up to a half tablespoon more lemon juice if icing is too thick. Spread or drizzle over the cooled muffins.