Ingredients

The following ingredients have 4 Servings
  • 3 large eggs
  • 1/2 cup maple syrup or honey
  • 1 cup Greek yogurt
  • 1 tsp vanilla extract
  • 1 lemon, lime or orange ( zest of)
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 1/4 cups almond flour
  • Cooking spray (I use Misto)

Instruction

  • Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners (highly recommended) and spray with cooking spray. Set aside.
  • In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
  • Add almond flour (make sure to level the top with knife and do not pack) and stir gently with spatula until well mixed.
  • Using an ice cream scoop, divide batter (each scoop will be heaping) between 12 openings of previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick inserted in the center comes out clean.
  • Remove from the oven, let cool for 15 minutes and enjoy.