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.
Lemon peel is high in antioxidants, including vitamin C.
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.
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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.
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