Meyer Lemon Almond Muffins

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:

 1.  Preheat oven to 350*F. Oil 12 muffin cups. Set aside.

 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!