If you read my post yesterday, two things probably popped into your head. Maybe you were thinking a) this girl is nuts or b) this girl is going to make some muffins. This is like one of those trick multiple choice exams where all the answers are right.
When I got home from the library and was supposed to be studying, I was instead figuring out ways to make healthy muffins. After looking at a bunch of ratio’s from recipes, I decided to just develop my own and hope for the best. Voila: the lemon blueberry almond muffin was born!
The recipe I used made six muffins due to my lack of experience with almond flour so I’m doubling it here so you can have six. Triple, even quadruple if you need.
2 cups almond meal
3 tablespoons lemon juice
1 teaspoon lemon zest
small handful of blueberries
1 teaspoon chia seeds
1 teaspoon almond milk (or milk of choice)
2 teaspoons coconut oil (plus a little to grease the pan if desired)
1 teaspoon honey
1 teaspoon baking soda
pinch of salt
optional: coconut and chocolate chips
1. Preheat oven to 350.
2. Place almond meal and eggs in a bowl and stir. If you don’t have almond meal or don’t want to spend $11 on a bag, make your own! (which is what I did…). Put a few sliced almonds in a blender or processer and quickly pulse. Don’t over pulse or you’ll get almond butter. (It would help to sift to get large pieces out and re-blend but I personally liked the little pieces in mine)
3. Add everything but the baking soda and mix well. Then add baking soda.
4. Grease a muffin pan with either coconut oil, your choice of greaser or line with cupcake papers and fill almost to the top.
5. Bake for 20 minutes or until golden brown.