Lemon Blueberry Muffins

Makes 12 servings
30 Minutes

Ingredients

2 cups Almond Flour

1/2 tsp Baking Soda

1/4 tsp Sea Salt

1 Lemon (zest and juice)

3 Eggs

1 Banada (medium, mashed)

1/4 cup Maple Syrup

1 cup Blueberries

Directions

1. Preheat the oven to 350F (177C). Line a muffin tin with liners.

2. In a medium-sized bowl, whisk together the almond flour, baking soda, sea salt and lemon zest.

3. In a large bowl, whisk together the lemon juice, eggs, banana and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.

4. Spoon the batter into the muffin liners and bake for 20 to 24 minutes or until cooked through.

5. Remove from oven and let cool. Enjoy!

Notes

Leftovers: Refrigerate in an airtight container for up to four days. Freeze for up to three months.

Serving Size: One serving is equal to one muffin.

Almond Flour: This recipe was tested using almond flour. Please note that if using another type of flour, results will vary.

Banana: One medium banana is equal to 1/2 cup mashed banana.

Don’t forget to treat yourself to these amazing refreshing muffins

Be well,

Lisa

 

Disclaimer: The information provided in this article is not meant to replace treatment with a licensed health care practitioner. It is for informational purposes only. Consult with a licensed health care professional to determine which treatments are safe for you.