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.
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.
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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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