Lemon Almond Muffins

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lemon-muffins

 

Muffins were always a regular snack or dinner side at my house growing up. I mean, how can you not love sweet little mounds of bread. Even though we now eat solely gluten free, that doesn’t mean I still can’t share my love of muffins with my family. So here’s some gluten free after school snacks, grab-and-go breakfast, dessert in the kiddos lunch box, or side to a light dinner. As a family we go through a lot of eggs. So whenever possible I like to leave out the eggs in my baked goods so I can save them for things like Bacon Broccoli Quiche  or in bread that does need them like {Homemade} Sandwich Bread. These muffins aren’t missing any protein though since I used a garbanzo bean flour blend. They are sweet, light, and fluffy and you probably wouldn’t even guess they were eggless, gluten free, and refined sugar free. What?! Yep, organic coconut sugar is far less refined and processed in comparison to regular sugar, plus the honey is of course all natural. That’s just how we roll.

Lemon Almond Muffins

(makes a 12-18 muffins)

 

2 cups bean flour blend

1/2 tsp. baking soda

1/4 tsp. sea salt

1 large lemon, zested and juiced

3/4 cup organic coconut sugar

1/4 cup wild honey

1 cup unsweetened almond milk

1/3 cup applesauce or oil

1 tbsp. apple cider vinegar

1/2 tsp. pure almond extract

 

Preheat the oven to 375. Combine all the ingredients together in a mixing bowl. Pour into muffin liners or lightly grease the muffin tin with coconut oil. Bake for 15-20 minutes or until the tops spring back when lightly pressed with your finger. Store in a sealable bag or container once they’re cooled. If you’re kids are like mine, the muffins won’t last long enough to store for very long. Okay, okay, it wasn’t just my kids fault 😉

 

 

 


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