- 64 g almond flour
- 21 g coconut flour
- 1 tablespoon psyllium husk
- 1/2 teaspoon xanthan gum or 2 teaspoons ground flaxseed
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 tablespoon poppy seeds
- 2 eggs yolks & whites divided
- 6 tablespoons erythritol
- zest of a 1 lemon
- 1 teaspoon vanilla extract
- 1 teaspoon apple cider vinegar
- 57 g coconut oil, melted and cooled slightly
- 4 tablespoons freshly squeezed lemon juice
Preheat oven to 180°C. Grease your muffin tray.
Whisk together in a medium bowl almond flour, coconut flour, psyllium husk, xanthan gum, baking powder, baking soda, salt and poppy seeds.
Beat egg whites until soft peaks form and set aside.
Add egg yolks and sweetener to a large bowl and beat with an electric mixer on medium speed until pale and fluffy, 1-3 minutes.
Incorporate lemon zest, vanilla extract, vinegar, and melted coconut oil.
Add flour mixture slowly, alternating with lemon juice and water and beating until well incorporated.
Fold egg whites little by little and gently into batter. The dough will be thick initially, but will loosen up as you begin to incorporate the egg whites.
Spoon batter onto the prepared muffin tray – I topped mine with flaked almonds for a little crunch.
Bake for 20 minutes (covering with aluminum foil at minute 13-15), until deep golden and a toothpick inserted comes out clean.
Allow to cool for 15 minutes in the pan before removing, and cool completely in a rack.
While the muffins are cooling, make the lemon drizzle by blending the below together:
1 cup soaked cashews
2 tbsp coconut oil
1 tbsp honey
1/2 lemon juice freshly squeezed
pinch of salt
large dash of almond milk/coconut milk
When desired consistency has been reached, drizzle over muffins.
Store in an airtight container for up to 3 days.
The left over drizzle can be stored in the fridge and used as a ‘nut batter’ for your smoothies to add that dreamy texture.
All my love,