Get ready for muffins that guaranteed to make your taste buds sing!
These Lemon Almond Muffins are a delicious and healthy treat that are perfect for any time of day. With a base of almond flour and gluten-free all purpose flour, these muffins are light and fluffy with a slightly nutty flavour that pairs perfectly with the zesty brightness of fresh lemon juice and lemon zest. Sweetened with just the right amount of honey, these muffins are a guilt-free indulgence that won’t weigh you down. And let’s not forget about the topping! A generous sprinkle of sliced almonds adds a delightful crunch and extra almond flavor, while an extra drizzle of honey on top provides the perfect finishing touch. Whether you’re looking for a tasty breakfast, a midday snack, or a sweet treat to share with friends and family, these Lemon Almond Muffins are sure to impress. So why not whip up a batch today and enjoy all the deliciousness that these muffins have to offer?
Ingredients
- 1 cup almond flour
- 1/2 cup gluten-free all purpose flour
- 1 tsp baking powder
- 1/4 tsp salt
- 2 eggs
- 1/4 cup coconut oil, melted and cooled
- 1/4 cup honey
- Zest of 1 lemon
- Juice of 1 lemon
- 1/4 cup sliced almonds
- Additional honey, for topping
If you’re looking to make some substitutions for this Lemon Almond Muffin recipe, there are a few options that you can try:
- Flour: If you don’t have almond flour or gluten-free all purpose flour, you can use regular all-purpose flour instead. Just be aware that this will no longer be a gluten-free recipe.
- Eggs: If you prefer not to use eggs, you can try substituting with flax eggs. To make one flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let sit for a few minutes until it thickens.
- Coconut Oil: If you don’t have coconut oil, you can use any neutral flavored oil like canola or vegetable oil.
- Honey: If you’re looking for a vegan option or prefer not to use honey, you can substitute with maple syrup or agave nectar.
- Toppings: If you don’t have sliced almonds or prefer a different topping, you can try chopped pecans or walnuts, shredded coconut, or even a sprinkle of cinnamon sugar.
Lemon Almond Muffins
Ingredients
- 1 cup almond flour
- ½ cup gluten-free all purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- 2 eggs
- ¼ cup coconut oil, melted and cooled
- ¼ cup honey
- Zest of 1 lemon
- 1 tbsp lemon juice
TOPPING
- ¼ cup sliced almonds
- Additional honey, for topping
Instructions
- Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
- In a large mixing bowl, whisk together the almond flour, gluten-free all purpose flour, baking powder, and salt until well combined.
- In a separate mixing bowl, whisk together the eggs, coconut oil, honey, lime zest, and lemon juice until smooth.
- Add the wet ingredients to the dry ingredients and stir until just combined.
- Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
- Top each muffin with a sprinkle of sliced almonds.
- Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.
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