Use up some of the lemons in the fruit bowl and make these delicious Lemon muffins. They are great to freeze and enjoy as an afternoon treat or a yummy snack for the kids.
Ingredients:
2 Tbsp lemon juice (about 2 lemons)
1/4 cup Blue Coconut coconut oil
3 eggs
1 tsp vanilla extract
3 Tbsp maple syrup (or honey)
3/4 cup of ground almonds
1/4 cup tapioca flour
1/4 cup coconut flour
Pinch of sea salt
1/4 tsp baking soda
Zest of 1 lemon
LEMON GLAZE:
2 Tbsp lemon juice
1 Tbsp coconut sugar
Instructions:
- Preheat the oven to 180 degrees fan bake.
- In separate bowls, mix the wet ingredients and dry ingredients. Carefully fold the 2 together.
- Pour the muffin mixture into a lined muffin tin.
- Bake at 180 degrees for 15 minutes or until the muffins are cooked.
- To check they are cooked through, insert a knife into the muffin, the knife should come out clean. If there is still raw mixture on the knife then put the muffins back in the oven for another 3-5 minutes.
Makes 6 medium sized muffins or 4 large
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