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Lemon Blueberry Muffins
What could be more delightful than the aroma of freshly baked muffins filling your home? How about muffins that are not just satisfying a sweet craving; you’re also feeding your body with what it needs to thrive?
Ingredients:
2 cups Almond Flour
1/2 tsp Baking Soda
1/4 tsp Sea Salt
1 Lemon (zest and juice)
3 Egg
1 Banana (medium, mashed)
2 tbsps Raw Honey
1 cup Blueberries
DIRECTIONS
- IPreheat the oven to 170°C / 350°F. Line a muffin tin with liners.
- In a medium sized bowl whisk together the almond flour, baking soda, sea salt and lemon zest.
- In a large bowl, whisk together the lemon juice, eggs, banana and honey.
- Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.
- Spoon the batter into the muffin liners and bake for 20 to 24 minutes or until cooked through.
- Remove from oven and let cool. Enjoy!
NOTES
SERVING SIZE
One serving is equal to one muffin.
LEFTOVERS
Refrigerate in an airtight container for up to four days. Freeze for up to three months.
ALMOND FLOUR
This recipe was tested using almond flour. Please note that if using another type of flour, results will vary.
BANANA
One medium banana is equal to 1/2 cup mashed banana.
