Lemon Ginger Muffins

 

Happy Wednesday!  It's been a dreary week weather-wise thus far so I figured this recipe was in order.  We have more snow on the way for tomorrow and Friday and the kids are looking forward to it.

I was inspired to make this recipe after we got a lot of ginger in our veggie box unexpectedly.  I am not a big tea person (I do drink matcha though) so I had to use it somehow.  

These muffins are delicious, a mixture of zesty and sweet, and just what you need right now.

Here are the details you need to make these muffins at home.

Ingredients

1 cup almond flour

1/2 cup all-purpose flour (gluten-free)

1/4 cup coconut sugar

juice of 1 lemon

zest of 1 lemon

1 tbsp ginger

2 eggs

3 tbsp coconut oil 

1/2 cup unsweetened almond milk 

1/2 tsp baking soda

1 tsp baking powder

1/4 tsp salt

Preheat oven to 350F.  Mix wet and dry ingredients separately.  Combine.  Fill muffin tins 3/4 of the way and bake at 350F for about 25 minutes or until a toothpick comes out clean.  Allow cooling on a rack.  Enjoy!

Here are the nutrition facts for these muffins.  They are filling and perfect to start your day.

 

I hope you enjoy this recipe.  Take a photo and share it on Instagram using #peoniesandalatte.  

                                 Thanks for reading this post!