RECIPE STORY

Lemon Rosemary Muffins

by

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.

Health

Time

40m

Cost

Nutrients

254 kcal

Carbs 18 grams

Sugars 4 grams

Total Fats 17 grams

Saturates 2 grams

Fibers 4 grams

Proteins 7 grams

Nutrients Data

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.

Chart Legend

Carbs, Sugars, Total Fats, Saturates
Less than 50% of maximum recommended intake for a meal
Between 50% and 95% of maximum recommended intake for a meal
More than 95% of maximum recommended intake for a meal
Fibers, Proteins
More than 50% of recommended intake for a meal
Between 25% and 50% of recommended intake for a meal
Less than 25% of recommended intake for a meal
By visiting the full recipe page, you can get a more in depth breakdown of the nutrients for this recipe. If you prefer reading the recipe in this format instead, a link to the full recipe page will be provided at the end!

Good for Diets

  • Vegetarian
  • Vegan
  • Alcohol-Free
  • Pescatarian

Contains Allergens

  • Nuts
  • Gluten

Servings

10

Did you know?

Lemon peel is high in antioxidants, including vitamin C.

Healthy ingredients

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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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.

Ingredients List

Ground Flaxseeds2tbsp
Water60mL
Bananas2
Wholemeal Flour160g
Almond Flour160g
Baking Powder0.5tbsp
Lemon Essence1tsp
Almond Milk150mL
Canola Oil60mL
Lemon Zest1tbsp
Vegan Lemon Curd100g
Fresh Rosemaryto taste
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.

Ingredients List

Ground Flaxseeds2tbsp
Water60mL
Bananas2
Wholemeal Flour160g
Almond Flour160g
Baking Powder0.5tbsp
Lemon Essence1tsp
Almond Milk150mL
Canola Oil60mL
Lemon Zest1tbsp
Vegan Lemon Curd100g
Fresh Rosemaryto taste
Step 3

Pour the batter into muffin cases filling them halfway up. Then, add the lemon curd in the centre of each muffin.

Ingredients List

Ground Flaxseeds2tbsp
Water60mL
Bananas2
Wholemeal Flour160g
Almond Flour160g
Baking Powder0.5tbsp
Lemon Essence1tsp
Almond Milk150mL
Canola Oil60mL
Lemon Zest1tbsp
Vegan Lemon Curd100g
Fresh Rosemaryto taste
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.

Ingredients List

Ground Flaxseeds2tbsp
Water60mL
Bananas2
Wholemeal Flour160g
Almond Flour160g
Baking Powder0.5tbsp
Lemon Essence1tsp
Almond Milk150mL
Canola Oil60mL
Lemon Zest1tbsp
Vegan Lemon Curd100g
Fresh Rosemaryto taste
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.

Ingredients List

Ground Flaxseeds2tbsp
Water60mL
Bananas2
Wholemeal Flour160g
Almond Flour160g
Baking Powder0.5tbsp
Lemon Essence1tsp
Almond Milk150mL
Canola Oil60mL
Lemon Zest1tbsp
Vegan Lemon Curd100g
Fresh Rosemaryto taste

MEAL PLAN

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