- 8
- 10 mins
- 25 mins
Ingredients
- 96 grams (~1 cup but please weigh!) almond flour
- 2 tablespoons (16 grams) coconut flour
- 1 teaspoon baking powder
- 1/8 teaspoon salt
- 1/4 cup (56 grams) coconut oil or butter, melted
- 3 eggs
- 3 tablespoons (60 grams) honey
- 2 teaspoons lemon zest
- 2 tablespoons lemon juice
- 2 tablespoons Greek yogurt
- 1 tablespoon milk, any kind
- 1 teaspoon lemon extract or vanilla extract
- up to 1 tablespoon lemon juice
- up to 1 cup powdered sugar
Preparation
Step 1
Preheat your oven to 375°F (190°C). Line a muffin pan with 8 muffin liners.
In a medium bowl, mix together the dry ingredients (almond flour through salt) and set this aside.
In a separate medium bowl, mix together the remaining ingredients.
Add the dry mix to the wet and stir just until combined. Do not over mix! That will result in a bad texture.
Bake for 15 - 18 minutes or until a toothpick inserted in the middle comes out clean and the muffins are firm to the touch. Let them cool for 5 minutes in the pan and then turn the muffins out onto a wire rack to cool.
For the glaze, put 1 teaspoon of lemon juice in a bowl and stir in enough powdered sugar to get the glaze the consistency you want (you'll probably use ½ cup powdered sugar). Add more lemon juice, if needed. It should be thick but still easy to drizzle. Drizzle over the muffins and store in an air-tight container.