Ingredients:
Muffins:
4 eggs (room temp)
2 cups almond flour
1/3 cup arrowroot starch
1/3 cup freshly squeezed lemon juice (about 2 large lemons)
1/4 cup raw honey (can sub maple syrup)
1/4 cup coconut oil (melted but not hot)
3/4 tsp baking soda
1/4 tsp salt
1 tsp vanilla extract
4 tbsp chia seeds
Zest from 1 large or 2 small lemons
Drizzle:
1 tbsp fresh lemon juice
3 tbsp honey
2 tbsp greek yogurt
Process:
1) Preheat oven to 350 degrees
2) Lightly grease or line 12 muffin tins
3) Whisk eggs and add wet ingredients to a medium sized bowl. Add dry ingredients separately then combine to wet. No need for an electric mixer here. Slowly mix by hand until batter is evenly smooth.
- Be careful not to over mix as this can lead to access air entering the mixture, leading to a finished product with air bubbles!
4) Fill muffin tins with batter and bake for 15-18 minutes.
For the drizzle- combine ingredients and whisk until smooth. Make sure that your muffins have completely cooled before frosting them.
Feel free to use your favorite store bought vanilla icing as well! I prefer Simple Mills, Vanilla, made with coconut oil!
Frost and enjoy!