Lemon Almond Flour Muffins

Bright, nourishing, and made with intention 🍋These lemon almond flour muffins are crafted with wholesome, all-natural ingredients, using my lemon almond flour for a nourishing, gluten-free base. They’re topped with a light, yogurt-based lemon frosting that adds just the right balance of freshness and comfort. Perfect for anyone embracing a healthy lifestyle, mindful eating, or simply loving baked goods that make you feel good from the inside out.

Ingredients

  For the Muffins

• 2 ¼ cups Lemond Almond Flour 

• ¼ cup tapioca flour

• ⅔ cup monk fruit  

• 1 teaspoon of baking powder

• ¼ teaspoon salt

• ¼ cup plain full-fat yogurt 

• 3 tablespoons lemon juice

• ½ teaspoon lemon zest

• 3 large eggs

• 1 teaspoon vanilla extract

For the Topping

Drizzle ½ cup (melted for 30 second in microwave) of my Lemon Frosting

Instructions 

1.                  Preheat oven to 350 degrees

2.                  Line a muffin tin with muffin/cupcake liners.

3.                  In a large bowl, combine the lemon almond flour, sugar, baking powder, and salt, and stir.

4.                  Whisk together yogurt, lemon juice, lemon zest, eggs, and vanilla extract in a separate bowl, then stir into bowl with almond flour mixture. Don’t overbeat—stir just until combined. Chill for 30 minutes.

5.                  Pour the batter into the muffin cups, filling them ¾ of the way up.

6.                  Bake for 15- 18 minutes, until tops are golden brown, and a toothpick comes out cleanly.

7.                  Remove muffin tin from oven and place on cooling rack. These muffins are soft, so wait for them to cool completely before removing them from otherwise.

8.                  While muffins are baking, microwave for 30 seconds of my Lemon Frosting. Drizzle on top when muffins are cool.

Enjoy!

Tips for Baking: Most baking recipes that call for 350°F are written for a regular (conventional) oven. If you’re using a convection oven, the fan circulates hot air and makes desserts bake faster and more evenly, so you should usually lower the temperature to 325°F. At the same temperature, convection can bake items about 20–25% faster, meaning cookies or cakes that normally take 12 minutes may finish in about 9–10 minutes, and a 30-minute cake may be done in about 22–24 minutes. Lowering the temperature helps cookies and cakes bake evenly without over-browning the edges. 🍪🎂I always bake using my convection oven, so please monitor your baking time and always use a toothpick to check for doneness.