Lemon Almond Flour Muffins

Makes 8-10

Ingredients

  For the Muffins

• 2 ¼ cups Lemond Almond Flour 

• ⅔ cup monk fruit  

• 1 teaspoon of baking soda

• ¼ teaspoon salt

• ¼ cup plain full-fat yogurt 

• 3 tablespoons lemon juice

• ½ teaspoon lemon zest

• 3 large eggs

• 1 teaspoon vanilla extract

For the Topping

Drizzle ½ cup (melted for 30 second in microwave) of my Lemon Frosting

Instructions 

1.                  Preheat oven to 350 degrees

2.                  Line a muffin tin with muffin/cupcake liners.

3.                  In a large bowl, combine the lemon almond flour, sugar, baking soda, and salt, and stir.

4.                  Whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla extract in a separate bowl, then stir into bowl with almond flour mixture. Don’t overbeat—stir just until combined.

5.                  Pour the batter into the muffin cups, filling them ¾ of the way up.

6.                  Bake for 15- 18 minutes, until tops are golden brown, and a toothpick comes out cleanly.

7.                  Remove muffin tin from oven and place on cooling rack. These muffins are soft, so wait for them to cool completely before removing them from otherwise.

8.                  While muffins are baking, microwave for 30 seconds of my Lemon Frosting. Drizzle on top when muffins are cool.

Enjoy!