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.
2 cups almond flour
1/2 tsp baking soda
1/4 tsp sea salt
1 lemon (zested and juiced) 🍋
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:
- mix lemon juice, eggs, mashed banana + maple syrup in one bowl.
- mix almond flour, sea salt, baking soda + lemon zest in another bowl.
- combine both bowls and fold in berries.
- Bake in a muffin tin @ 350 for 22 mins ✨
Makes: 12 servings
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.