I have a new muffin recipe for you guys that will knock your socks off! These almond flour-based muffins not only do an amazing job of filling you and stabilizing your glucose but they also give you that lemon and raspberry yumminess all in one! Who doesn't love a little sweet with a little tang right? Try them out and let me know what you think!
Ingredients:
2 cups of almond flour
4 tbsp of honey
2 eggs
1 cup of raspberries (halved)
4 tbsp of lemon juice
1 tbsp of grated lemon zest
1/4 cup of oat milk
1/2 tsp of baking powder
1/2 tsp of monk fruit extract
Directions:
Preheat your oven to 325 degrees. Then, in a medium bowl, toss in your almond flour, honey, eggs, lemon juice, oat milk, baking powder and monk fruit and mix thoroughly. Then, half each of the raspberries and add them in followed by the zest of one lemon (or about one tablespoon). Then evenly disperse the mixture to a paper lined muffin tin and place it in the oven for 30 minutes to bake. Allow them to cool and then ENJOY!
