Lemony Muffins with Spirulina Frosting
Ingredients
- 1 3/4 cups All Purpose Flour
- 1/2 cup Almond Flour
- 2 1/2 tsps. Baking Powder
- 1/4 tsps. Baking Soda
- 1/2 tsps. Sea Salt
- 1/2 cup Cane Sugar
- 1 cup Almond Milk
- 1 tsps Apple Cider Vinegar
- 1/3 cup Coconut Oil
- 2tbsp. Lemon Zest
- 3 tbsps. Lemon Juice
- 1 tsps. Pure Vanilla Extract
Preparation
Preheat the oven to 375°F. Lightly grease a 12-cup non-stick muffin tin with oil.
Combine milk and vinegar in a small bowl. Set aside.
Sift and mix the dry ingredients except zest in a large bowl.
Use a medium bowl to whisk the remaining ingredients.
Pour the almond milk mixture.
Mix the wet ingredients with the dry ones in the larger bowl. Whisk the batter until it turns silky smooth.
Pour or scoop batter into the muffin tin.
Bake for 16-17 minutes or until a toothpick comes out clean.
Cool for 10 minutes in the pan before transferring to a wire rack.
Tips
Frost it with blue icing or keep it bare. These mouthwatering, moist muffins will taste delightful either way.
