These fresh lemon muffins with almond flour are filled with zesty lemon curd and topped with fragrant rosemary.
Prepared with only plant-based ingredients, they are vegan, sugar-free, and high in fibres.
The nutrients information on this page refers to a 2000 Kcal daily intake diet.
Each nutrient has a progress bar. A full progress bar represents the total allowance for the nutrient, based on a 500 Kcal meal.
Lemon peel is high in antioxidants, including vitamin C.
Adding lemon juice and lemon peel to your meals can aid digestion and curb appetite.
With our Smart-Search tool, you can find recipes according to ingredients, including lemons, but also to your diet preferences, food allergies, nutritional filters, and much more.
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Soak the flaxseeds in water for 10 minutes or until they form a gel-like mixture. Meanwhile, blitz the bananas in a food processor into a creamy mash.
In a bowl, add wholemeal flour, almond flour, and baking powder. Then, incorporate the "flax-egg", lemon essence, milk, oil, lemon zest, and mashed bananas.
Pour the batter into muffin cases filling them halfway up. Then, add the lemon curd in the centre of each muffin.
Cover the lemon curd with a tablespoon of batter filling the cases to the top. Then, garnish with some almond flour and fresh rosemary.
Bake the muffins for 18 minutes at 200°C (390°F) and leave them to cool down on a wire rack before serving.
This handy blender is a staple in our kitchen as we use it to mince, dice, chop, blend, and puree to perfection. Meal prepping made easy!
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