INGREDIENTS:
1 ¼ cups superfine almond flour
2/3 cup bread
flour, Einkorn or gluten free
2 scoops Clean
Simple Eats simply vanilla protein powder (about 2/3 cups)
1 teaspoon
baking powder
¼ teaspoon baking
soda
¼ teaspoon fine
sea salt
2 large eggs,
beaten
2/3 cup
granulated, unrefined cane sugar, organic
1 (4.4 oz)
container extra creamy lemon yogurt (Icelandic Provisions; I used Noosa brand
yogurt)
¼ cup unsalted
butter, melted
1 Tbsp Meyer
lemon zest
¼ cup Meyer
lemon juice
Sliced almonds,
for topping
DIRECTIONS:
2. In a medium bowl, whisk together almond flour, bread flour, protein powder, baking powder, baking soda, and salt; set aside.
3. In a large bowl, whisk together eggs, sugar, yogurt, melted butter, & lemon zest and juice until well combined.
4. Add egg mixture to flour mixture.
5. Gently stir just until moistened (batter should be lumpy).
6. Spoon batter into prepared muffin cups, filling each about ¾ full (about 1/4 cup each).
7. Top with sliced almonds.
8. Bake for 15-17 minutes or until a toothpick
inserted near centers comes out clean.
9. Cool muffins in muffin cups for 3 minutes.
Remove and cool on a wire rack.
Yum, yum!
