Gluten-free lemon muffins

Gluten-free lemon muffins with ground almonds, eggs, almond milk and fresh lemon – moist, easy and nicely lemony from the oven.

At a glance

• Serves 2
• Prep time: 10 min
• Cooking time: 20 min
• Total time: 30 min
• Calories: 360 kcal per serving
• Protein: 12 g
• Fat: 32 g
• Carbs: 6 g

Ingredients

• 150 g ground almonds
• 1 unwaxed lemon
• 2 organic eggs
• 100 ml almond milk
• 1 tbsp coconut sugar
• 1 tbsp coconut oil

Method

You’ll need: oven · muffin tin · grater

1. Finely grate the lemon zest and squeeze out the juice. Preheat the oven to 180 °C (160 °C fan) and get the muffin tin ready.
2. Whisk the eggs with the coconut sugar until well combined. Stir in the lemon zest, lemon juice and melted coconut oil.
3. Add the ground almonds and almond milk and stir everything into a smooth batter. Leave the batter to stand briefly so the almonds soak up some moisture.
4. Divide the batter evenly between the muffin cases. Lightly smooth the tops if needed.
5. Bake the muffins at 180 °C for 18–20 min until golden yellow and slightly firm in the middle. Then leave them to cool briefly in the tin.
6. Serve the lemon muffins warm or completely cooled. A little finely grated lemon zest on top goes well.

Good to know

These muffins are simple and really lovely. Moist, soft and with a fresh citrus note – just right when you want something easy.

Swaps

Almond milk → tinned coconut milk diluted with water (a little creamier, naturally low in carbs); coconut sugar → date paste (less processed, also adds a little fibre); coconut oil → ghee (a rounder flavour); ground almonds → ground hazelnuts (similar texture, with a different fat profile and its own flavour).

Allergens

Contains eggs and tree nuts (almonds, almond milk), so it's not suitable if you have an egg or tree nut allergy. Usually easy for children to eat when finely baked, and in pregnancy it's fine with fresh, sound eggs and clean preparation.

Dairy-free recipes