Gluten free, dairy free Lemon Blueberry Muffins

Published by Muna Abu Awad on May 17, 2019

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Ingredients
2 cups

Almond Flour
1/2 tsp

Baking Soda
1/4 tsp

Sea Salt
1

Lemon (zest and juice)
3

Egg
1

Banana (medium, mashed)
1/4 cup

Maple Syrup
1 cup

Blueberries
Directions
1. Preheat the oven to 350F (177ºC). Line a muffin tin with liners.
2. In a medium sized bowl whisk together the almond flour, baking soda, sea salt and lemon zest.
3. In a large bowl, whisk together the lemon juice, eggs, banana and maple syrup. Add the dry ingredients to the wet and stir to combine. Fold in the blueberries.
4. Spoon the batter into the muffin liners and bake for 20 to 24 minutes or until cooked through.
5. Remove from oven and let cool. Enjoy!