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ZESTY LEMON MUFFINS

Prep Time: 20 min
Cook Time: 25-30 min
Serving Size: 12
  • Dairy Free 
  • Gluten Free 
Less sugar than your traditional muffins with the added support of almond meal and coconut to provide nutrients like vitamin E and fibre. These muffins are perfect for an afternoon sweet snack without causing the energy crash. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cups almond meal 
  • ½ cup shredded coconut 
  • ½ cup buckwheat flour 
  • 2 tsp baking powder
  • Wet Ingredients:
  • Zest of 2 lemons 
  • Juice of 1 lemon
  • 2 eggs (whisked)
  • ⅓ cup honey
  • 1 tsp vanilla extract
  • ¼ cup extra virgin olive oil 
  • ½ cup coconut yoghurt 
1.  Preheat the oven to 160℃ fan-forced and oil a muffin tray with coconut oil.
2.  In a large bowl, add the dry ingredients and mix well. 
3.  In a separate bowl, add the wet ingredients and whisk to combine well. 
4.  Make a well with the centre of the dry ingredients and pour in the wet ingredients. Mix until well combined. 
5.  Use a spoon to transfer the mixture evenly into the prepared muffin tray. 
6.  Place in the oven and bake for 25-30 minutes or until the muffins begin to turn golden. 
  • Storage: In the fridge in an airtight container for up to 5 days. 

ZESTY LEMON MUFFINS

Prep Time: 20 min
Cook Time: 25-30 min
Serving Size: 12
  • Dairy Free
  • Gluten Free
Less sugar than your traditional muffins with the added support of almond meal and coconut to provide nutrients like vitamin E and fibre. These muffins are perfect for an afternoon sweet snack without causing the energy crash. 
INGREDIENTS
METHOD
TIPS & NOTES
  • Dry Ingredients:
  • 2 cups almond meal 
  • ½ cup shredded coconut 
  • ½ cup buckwheat flour 
  • 2 tsp baking powder
  • Wet Ingredients:
  • Zest of 2 lemons
  • Juice of 1 lemon
  • 2 eggs (whisked)
  • ⅓ cup honey
  • 1 tsp vanilla extract
  • ¼ cup extra virgin olive oil 
  • ½ cup coconut yoghurt 
1. Preheat the oven to 160℃ fan-forced and oil a muffin tray with coconut oil.
2. In a large bowl, add the dry ingredients and mix well. 
3. In a separate bowl, add the wet ingredients and whisk to combine well. 
4. Make a well with the centre of the dry ingredients and pour in the wet ingredients. Mix until well combined. 
5. Use a spoon to transfer the mixture evenly into the prepared muffin tray. 
6.Place in the oven and bake for 25-30 minutes or until the muffins begin to turn golden. 
  • Storage: In the fridge in an airtight container for up to 5 days. 

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