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Name: Lemon Rosemary Muffins
Total time: 40 min
Yield: 10 servings
Cuisine: British
Ingredients: 2 tbsp of Ground Flaxseeds; 60 mL of Water; 2 Bananas; 160 g of Wholemeal Flour; 160 g of Almond Flour; 0.5 tbsp of Baking Powder; 1 tsp of Lemon Essence; 150 mL of Almond Milk; 60 mL of Canola Oil; 1 tbsp of Lemon Zest; 100 g of Vegan Lemon Curd; Fresh Rosemary to taste

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Ingredients List

Step 1 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. Ground Flaxseeds 2 tbsp Water 60 mL Bananas 2 Wholemeal Flour 160 g Almond Flour 160 g Baking Powder 0.5 tbsp Lemon Essence 1 tsp Almond Milk 150 mL Canola Oil 60 mL Lemon Zest 1 tbsp Vegan Lemon Curd 100 g Fresh Rosemary to taste Adjust servings and measurement unit in the full recipe page .

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Ingredients List

Step 2 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. Ground Flaxseeds 2 tbsp Water 60 mL Bananas 2 Wholemeal Flour 160 g Almond Flour 160 g Baking Powder 0.5 tbsp Lemon Essence 1 tsp Almond Milk 150 mL Canola Oil 60 mL Lemon Zest 1 tbsp Vegan Lemon Curd 100 g Fresh Rosemary to taste Adjust servings and measurement unit in the full recipe page .

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Step 3 Pour the batter into muffin cases filling them halfway up. Then, add the lemon curd in the centre of each muffin. Ground Flaxseeds 2 tbsp Water 60 mL Bananas 2 Wholemeal Flour 160 g Almond Flour 160 g Baking Powder 0.5 tbsp Lemon Essence 1 tsp Almond Milk 150 mL Canola Oil 60 mL Lemon Zest 1 tbsp Vegan Lemon Curd 100 g Fresh Rosemary to taste Adjust servings and measurement unit in the full recipe page .

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Step 4 Cover the lemon curd with a tablespoon of batter filling the cases to the top. Then, garnish with some almond flour and fresh rosemary. Ground Flaxseeds 2 tbsp Water 60 mL Bananas 2 Wholemeal Flour 160 g Almond Flour 160 g Baking Powder 0.5 tbsp Lemon Essence 1 tsp Almond Milk 150 mL Canola Oil 60 mL Lemon Zest 1 tbsp Vegan Lemon Curd 100 g Fresh Rosemary to taste Adjust servings and measurement unit in the full recipe page .

Ingredients List

Step 5 Bake the muffins for 18 minutes at 200°C (390°F) and leave them to cool down on a wire rack before serving. Ground Flaxseeds 2 tbsp Water 60 mL Bananas 2 Wholemeal Flour 160 g Almond Flour 160 g Baking Powder 0.5 tbsp Lemon Essence 1 tsp Almond Milk 150 mL Canola Oil 60 mL Lemon Zest 1 tbsp Vegan Lemon Curd 100 g Fresh Rosemary to taste Adjust servings and measurement unit in the full recipe page .

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Ground Flaxseeds	2tbsp
Water	60mL
Bananas	2
Wholemeal Flour	160g
Almond Flour	160g
Baking Powder	0.5tbsp
Lemon Essence	1tsp
Almond Milk	150mL
Canola Oil	60mL
Lemon Zest	1tbsp
Vegan Lemon Curd	100g
Fresh Rosemary	to taste

RECIPE STORY

Lemon Rosemary Muffins

Healthy ingredients

Ingredients List

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Ingredients List

Ingredients List

Ingredients List

Ingredients List

Healthy recipes await you.

Healthy recipes
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