Straw Berry Lemon Muffins
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Ingredients
| Ingredients | Quantity |
|---|
| Almond Meal | 1 cup |
| Coconut Flour | 2 tablespoons |
| Baking Powder | 1 teaspoon |
| Sea Salt | 1/8 teaspoon |
| Zest and juice from Lemons | 2 large |
| Virgin Coconut Oil, melted (microwave for 30 seconds) | 1/4 cup |
| 100% Pure Maple Syrup | 2 tablespoons |
| Eggs, beaten | 4 |
| diced Strawberries | 1 cup |
| Lemon Glaze | optional |
|---|
| Water | 1/2 cup |
| Cane Sugar | 1/2 cup |
| Zest and juice from Lemon | 1 large |
Servings
| Serving | 5 |
|---|
| Preparation Time | 15 Mins |
|---|
| Cooking Time | 20 Mins |
|---|
Method
- Preheat oven to 375°F. Line a muffin tin with 10 muffin liners, or grease slots with coconut oil and set aside.
- In a medium bowl, mix together 1 cup almond meal, 2 tablespoons coconut flour, 1 teaspoon baking powder and 1/8 teaspoon salt. Set aside.
- In a separate medium bowl, combine lemon zest, lemon juice, ¼ cup melted coconut oil, 2 tablespoons maple syrup and 4 beaten eggs.
- Add the dry ingredients to wet ingredients and stir until just combined. Fold in 1 cup of diced strawberries. Do not over mix.
- Add ¼ cup spoonfuls of the batter to 10 muffin slots. Bake 17 minutes or until an inserted toothpick comes out clean.
- To make glaze: in a small saucepan, combine ½ cup water, ½ cup sugar and the zest and juice from 1 lemon. Heat to a rapid boil until glaze thickens and coats the back of a spoon, about 10-15 minutes.
- Remove muffins from oven and let cool. Drizzle glaze atop muffins and enjoy!
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