Lemon mini muffins
1 cup almond flour
1/2 teaspoon baking soda
Pinch Celtic sea salt
Juice and zest of one lemon
10 drops stevia
1/2 teaspoon pure vanilla extract
1/4 cup coconut oil or ghee, melted
1/4 cup honey or maple syrup
Preheat the oven to 350F.
Put almond, baking soda, sea salt in a food processor and pulse for 1 minute
Add eggs, lemon juice and zest, stevia, vanilla, coconut oil and maples syrup and pulse until well combined.
Scoop batter into a paper lined mini muffin pan.
Bake for 15 - 20 minutes.
Let cool for 1 hour before serving.
Tip: Fold in 1/3 cup of berries (fresh or frozen) to the batter before baking.