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Lemon Almond Muffins

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 flavor that pairs perfectly with the zesty brightness of fresh lemon juice and lime zest.
Print Recipe
Prep Time 6 minutes
Cook Time 25 minutes
Total Time 31 minutes
Servings: 8
Course: Appetizer, Breakfast, Dessert, Snack
Cuisine: American
Ingredients Method

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

Method
 

  1. Preheat the oven to 350°F (175°C). Line a muffin tin with paper liners or grease with cooking spray.
  2. In a large mixing bowl, whisk together the almond flour, gluten-free all purpose flour, baking powder, and salt until well combined.
  3. In a separate mixing bowl, whisk together the eggs, coconut oil, honey, lime zest, and lemon juice until smooth.
  4. Add the wet ingredients to the dry ingredients and stir until just combined.
  5. Spoon the batter into the prepared muffin tin, filling each muffin cup about 2/3 full.
  6. Top each muffin with a sprinkle of sliced almonds.
  7. Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
  8. Allow the muffins to cool in the muffin tin for 5 minutes, then transfer to a wire rack to cool completely.