Gluten-Free Honey Lemon Muffins
Yesss to these lucious muffins, wonderfully balanced between the sweetness of honey and citrusy lemon. These gluten-free muffins are the perfect healthy breakfast or treat.
Ingredients
- 1/4 cup coconut sugar
- 6 tbsp extra virgin coconut oil, melted
- 3/4 cup oat or almond milk
- 1/4 cup lemon juice
- 2 eggs
- 1/4 cup honey
- 1 tsp vanilla extract
- 1 1/4 cup gluten-free flour
- 1 3/4 cup almond flour
- 1 1/2 tsp baking powder
- 1/2 tsp sea salt
- 1/2 tsp cinnamon (optional)
Instructions
- Preheat oven to 350 degrees F (176 C) and grease a muffin tin.
- To a medium mixing bowl, add coconut sugar and melted coconut oil and whisk vigorously until combined. Then add honey, nut milk, vanilla, lemon juice and eggs and whisk until incorporated.
- In a separate large mixing bowl, add gluten free flour, almond flour, cinnamon and salt. Mix ingredients until well incorporated.
- Add your wet ingredients to the dry ingredients. Mix together until incorporated but do not overmix. Pour batter into each muffin tins until each is 3/4 full.
- Bake for 15-20 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.