These muffins have no flour, eggs, butter, or oil!!!!!
I’ve been getting into using almond flour instead of regular flour, so for these muffins I’ve used ground almonds and oats as the “flour”, and other ingredients to help bind the muffins together. They turn out moist, with a great texture. They’ve also got quite the spicy kick to them with the quantity of ginger used. To make these even healthier, you can omit the lemon glaze. (However, I do suggest keeping it… 😉 ) Enjoy! 🙂
This recipe makes 6 muffins.
Ginger Lemon Muffins with a Lemon Glaze
- 1 cup almond flour + 1/2 cup oat flour (place 1 cup of almonds and 1/2 cup of rolled oats in the blender. Blend until fine crumbs are formed.)
- 1 tsp baking powder
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 tsp ground ginger
- 1 tbsp brown sugar
- 1/2 cup grated coconut
- Pinch each of ground nutmeg and cinnamon
- finely grated zest of one small lemon
- 2 tbsp finely minced candied ginger
- 1 tbsp molasses
- 1/2 cup pitted honey dates, soaked in about 2 tbsp hot water for 5 minutes. Drain all water except 1 tsp.
- 1/2 cup vanilla yogurt
- 1/2 tsp vanilla extract
- Pre heat oven to 375 F.
- Line a muffin tin with 6 paper liners.
- Add all dry ingredients into a bowl, and mix.
- Add the wet ingredients (molasses, yogurt, vanilla extract) into the bowl with the soaked dates and mix well.
- Add the wet ingredients into the dry ingredients, and stir just until blended. The batter will be thick.
- Divide the batter equally between the muffin cups. They won’t rise too high, so you can fill the cups almost to the top.
- Bake on the middle rack for 30 minutes, checking at 25 minutes to make sure they are not burnt.
- Remove from the oven, and allow to cool for five minutes for adding the glaze. (See below for glaze)
- For the lemon glaze, simply mix together 2 tbsp freshly squeezed lemon juice with 3 heaping tbsp of icing sugar. Drizzle the glaze over the muffins, and allow to cool before eating.