These muffins are one of my favorite refreshing snacks. The lemon flavor pop in them is on point. And using almond flour actually gives them a good macronutrient balance between carbs and healthy fat.
Ingredients:
2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 lemon (zested and juiced) 🍋
3 eggs
1 banana (mashed) 🍌
3 Tbsp maple syrup
1 cup frozen or fresh berries
For the frozen berries, I love to use Northwest Wild Foods antioxidant berry blend, which you can order on their website. OR I use Wyman’s frozen wild blueberries, which you can find at various stores, including Whole Foods.
How to Make:
Makes: 12 servings
Notes:
I have not tried this recipe with other types of flour so keep in mind that other flours may yield different results.
Store these muffins in the fridge for up to four day or in the freezer for up to 3 months.
Store leftovers in a Stasher Bag
I absolutely love these silicone bags for storage to avoid plastic and reduce waste.
I help women ditch diets, reset their habits and develop clarity and healing [by getting back to our roots] through nutrition, mindset and movement.
I help women ditch diets, reset their habits and develop clarity and healing [by getting back to our roots] through nutrition, mindset and movement.