My kids love how light, spongy and lemony these muffins are, to be honest they are really anytime muffins but they do make a great quick and easy breakfast. I make these often and usually store them in the freezer. I then bring them out the night before we have a busy morning so I don´t even have to think about breakfast, serve with a smoothie or homemade hot chocolate and you’re done!
Sweetened with coconut sugar these high protein muffins could even be made sugar free by using xylitol instead of coconut sugar. Because these muffins fill up easily and freeze very well, make a batch and freeze the rest to bring out on those busy days.
Lemon and Almond Muffins
4 eggs (must be room temperature) separated into yolks and whites
Lemon zest of 2 medium lemons or 1 large lemon
1/4 cup of coconut sugar
1½ cups of almond flour
1 teaspoon of baking powder
1 teaspoon of apple cidar vinegar
Juice of 1 medium lemon (or the juice of half of one large lemon)
Pinch of salt
- Separate the eggs into two bowls.
- Mix the egg yolk, coconut sugar and lemon zest together with a fork.
- In a separate bowl whisk together the almond flour and baking powder.
- With an electric mixer beat the egg whites, as they begin to bubble add the salt and cidar vinegar. Beat the whites until soft peaks form.
- Combine the egg yolk mixture to the egg whites and mix well, then add in the almond flour mixture.
- Add the lemon juice and give the mixture a final good stir.
- Use a spoon to place into muffin cases in a tray and bake for around 10 minutes at 180. Check frequently to avoid any burning on top.
(inspired by this recipe)