| Prep Time | 5 minutes |
| Cook Time | 25 minutes |
| Servings |
muffins
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Ingredients
- 2 tbsp honey
- 2 tsp lemon juice
- 1.25 cups whole wheat flour
- 1.5 tsp baking powder
- salt
- 2 tbsp almond meal/almond flour
- 1 tbsp shredded coconut
- 1 tsp lemon zest
- 2.5 tbsp coconut oil
- 1 tsp vanilla extract
- 1 cup hot water
Ingredients
|
|
Instructions
- Preheat oven to 350F. Line 6 cups of a muffin tray with paper or silicone cases, or spray lightly with oil.
- Combine 1 teaspoon of the honey and 1 teaspoon of the lemon juice. Set aside until muffins are baked.
- Combine flour, baking powder and 1/4 teaspoon of salt. Whisk together well so the baking powder and salt are evenly distributed within the flour.
- Combine the flour mix with the almond meal/almond flour, coconut and lemon zest in a large bowl. Whisk wet ingredients in another bowl. Add wet to dry and stir until just combined - do not over mix.
- Divide mix evenly between the muffin cups and bake for 20-25 minutes or until a skewer comes out clean.
- Remove muffins from oven, turn onto a cooling rack and brush with the honey lemon syrup while still warm. One muffin is one serving.
Recipe Notes
196 calories per serve
Perfect for lunchboxes and freezer friendly