Jessica Cooke


Prep. Time

5 Minutes

Cook Time

25 minutes



Lovely as a snack, great for a grab and go.
Prepping for the week can be simple. if you are busy.

I like to prep one thing... and that's snacks.
I need them, without snacking I find you can 1. over-eat at dinner, 2. leave too long a gap of not eating, 3. not eat enough food during the day so you simple can't satisfy your appetite once you do start eating... and 4. I find it is much harder to not eat anything after dinner if you have not had a snack during the day.

Fruit or protein are both excellent snacks, these are great if you want a bit of variety and fancy a bit of baking!

Make Ahead: You can prepare the batter, minus the leavening agents, up to a day in advance. Leave it covered in the refrigerator and mix in the baking powder and soda before baking the muffins.

Storing: Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days.

Freezing: Freeze in layers with parchment paper between, in a large freezer bag. They will store in the freezer for up to three months.

  1. 1/2 cup maple syrup or honey
  2. 1 cup Greek yogurt
  3. 1 tsp vanilla extract
  4. 1 lemon, lime or orange zest of
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 3 large eggs
  8. 1/4 tsp salt
  9. 4 1/4 cups almond flour
  10. Olive oil

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and use a little olive oil to grease. Set aside. In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps. Add almond flour (make sure to level the top with knife and do not pack) and stir gently with spatula until well mixed. Add the blueberries here if you want. Divide batter (each scoop will be heaping) between 12 openings of previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick inserted in the centre comes out clean. Remove from the oven, let cool for 15 minutes and enjoy.

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