Lemon muffins

Ingredients

• 45 ml Lemon juice, fresh
• 35 ml Coconut milk, unsweetened
• 1 3/4 tbsp Melted coconut oil
• 5/8 tsp Lemon zest, finely grated
• 1.8 pcs Eggs
• 1/8 tsp Baking soda
• 1 1/4 tbsp Coconut flour, unsweetened
• 5/8 pcs Mashed ripe bananas
• 210 ml Almond flour

Method

1. Heat oven to 180C.
2. Grease 10-hole muffin tin with some coconut oil.
3. In a bowl, whisk all the liquid ingredients along with banana.
4. In a separate bowl, whisk all the dry ingredients, including the lemon zest.
5. Fold the liquid ingredients into t he dry ingredients bowl and stir until you have a smooth batter.
6. Let the batter stand for 15 minutes.
7. Check after 15 minutes, stir again and if needed add some more coconut milk.
8. Spoon the batter greased a muffin tin.
9. Bake the muffins for 20-25 minutes or until firm to the touch.
10. Place the muffins on a wire rack to cool.
11. Serve at room temperature.