Lemony Muffins with Spirulina Frosting
Ingredients
- 1 3/4 cups All Purpose Flour
- 1/2 cup Almond Flour
- 2 1/2 teaspoons Baking Powder
- 1/4 teaspoon Baking Soda
- 1/2 teaspoon Sea Salt
- 1/2 cup Cane Sugar
- 1 cup Almond Milk
- 1 teaspoon Apple Cider Vinegar
- 1/3 cup Coconut Oil
- 2 tablespoons Lemon Zest
- 3 tablespoons Lemon Juice
- 1 teaspoon Pure Vanilla Extract
Frosting
- 1 cup powdered sugar
- 2 tablespoons vegan butter
- 1 teaspoon blue spirulina powder
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 into the medium bowl.
Mix the wet ingredients with the dry ones in the larger bowl until the batter 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.
Frosting
Mix the frosting ingredients until smooth and creamy
Apply the frosting to the cooled muffins
