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Almond Ginger Lemon Muffins (Gluten Free)

Adapted from The Cancer Fighting Kitchen
 

Ingredients:

  • 1 ½ c. almond meal
  • ½ c. brown rice flour
  • 1 T. baking powder
  • 1/8 t. sea salt
  • 1 ½ t. ground ginger or 3 T. finely chopped fresh peeled ginger
  • ¼ c. maple syrup
  • ½ c. mashed banana (2 small or 1 ½ medium)
  • ¼ c. milk
  • 2 eggs
  • ¼ c. olive oil
  • 20 drops lemon oil or 2-3 T. lemon zest

Directions:

  1. Prepare muffin tins with paper baking cups or by generously greasing.
  2. Combine first five ingredients and whisk to combine.
  3. In separate bowl, combine all other ingredients and whisk until smooth.
  4. Add wet mixture to dry mixture and mix well with spatula.
  5. Pre-heat oven to 350 degrees.
  6. Spoon batter into muffin cups.
  7. Bake for 13 to 15 minutes for mini muffins, or 20 minutes for large muffins.
  8. Immediately turn onto rack to cool.

Servings: 36 mini or 12 large muffins