Almond Flour Lemon Muffins Recipes

ALMOND FLOUR LEMON RASPBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees Fahrenheit. Spray a muffin pan with cooking spray or add 9 paper liners to the tins.
• In a medium bowl, whisk together the eggs, lemon juice, oil, maple syrup, and vanilla extract.
• In a separate large bowl, mix together the almond flour, baking soda, and salt.
• Add the wet ingredients to the dry ingredients and stir to combine.
• Gently fold the lemon zest and raspberries into the batter.
• Spoon the batter into the muffin tins.
• Bake for 22-25 minutes until the tops are golden brown and you are able to insert a toothpick into the center and have it come out clean.

LEMON ALMOND MUFFINS

Steps:

• Preheat oven to 400 degrees F. Spray muffin tin with cooking spray.
• Mix together sour cream, oil, lemon peel, egg and extract in a bowl, stir just until blended.
• In another bowl mix together flour, sugar, baking powder and baking soda.
• Gently stir flour mixture into wet ingredients. Do not over stir, Mix just until combined.
• Scoop into prepared muffin tin, sprinkle with almonds and bake fo 15-18 minutes or until golden brown and toothpick comes out clean.
• Cool on wire rack for 5 minutes and then remove from tin and place on wire rack to glaze.
• Mix together powdered sugar and lemon juice in a small bowl until smooth and a good drizzling consistency. Drizzle over warm muffins. Serve warm.

ALMOND FLOUR LEMON MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line 10 muffin cups with paper liners.
• Sift almond flour, baking powder, and baking soda together into a bowl and set aside.
• Mix sugar, eggs, Greek yogurt, butter, lemon juice, and lemon zest in a bowl with an electric mixer until smooth and creamy. Add flour mixture into the wet ingredients and mix until well combined, but be careful not to overmix. Distribute the batter evenly between the prepared muffin cups, filling the cups all the way to the top.
• Make the topping by mixing almond flour, brown sugar, and butter together until crumbly. Set aside.
• Bake muffins in the preheated oven for 15 minutes, then remove from the oven and sprinkle crumble mixture over the tops. Continue baking until the edges are golden and a toothpick inserted into the center of one of the muffins comes out clean, 3 to 5 minutes. Cool muffins in the pan on a wire rack for 5 minutes.
• While the muffins are cooling, mix powdered sugar, half-and-half, and lemon juice together in a small bowl for the glaze. Remove the muffins from the pan and drizzle the glaze over the top.

ALMOND FLOUR LEMON POPPY SEED MUFFINS

Steps:

• Preheat oven to 350°F (180°C). Line a 12-hole muffin pan with muffin paper cases or grease mold with an oil spray if preferred. Set aside.
• In a medium-sized mixing bowl, whisk together eggs, sugar-free sweetener of your choice, unsweetened almond milk, lemon juice, melted coconut oil, and vanilla extract. Make sure all the ingredients are at room temperature. If you are using cold eggs straight out of the fridge, they will solidify the coconut oil creating oil lumps. Otherwise, use butter to prevent this from happening.
• Stir in baking powder, almond flour, poppy seeds, lemon zest, salt, and stir gently to incorporate the flour to avoid lumps.
• Transfer the lemon muffin batter evenly into the 12-muffin cases - about 1/4 cup batter each.
• Bake for 22-25 minutes or until a toothpick inserted in the middle of the muffins comes out clean or with few to no crumbs on it.
• Cool for 10 minutes in the pan, then gently transfer onto a cooling rack and cool for 30 minutes to 1 hour before eating. Be patient. They get the best texture at room temperature.

ALMOND FLOUR BLUEBERRY MUFFINS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a 12-cup muffin tin with paper liners.
• Whisk almond flour, baking soda, and salt together in a large bowl. Add coconut oil, maple syrup, eggs, lemon zest, and vanilla; mix until combined. Fold in frozen blueberries and spoon into the prepared muffin cups.
• Bake in the preheated oven until tops spring back when lightly pressed, 18 to 20 minutes. Cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.