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.
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.
Tap below to start using the Smart-Search now!
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.
{{percentage}}% OFF. Use code {{code}}
{{/ items}} {{^ items}} {{/ items}}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 browser does not support the video element.
Well Done!
Did you like this?
Share it with friends!
We have built a free-to-use Recipe Search Engine. The goal? Help you find food that fits your needs quickly.