5 Minutes Prep Time

25 minutes Cook Time



  1. 1/2 cup maple syrup or honey
  2. 1 cup Greek yogurt
  3. 1 tsp vanilla extract
  4. 1 lemon, lime or orange zest of
  5. 1 tsp baking powder
  6. 1 tsp baking soda
  7. 3 large eggs
  8. 1/4 tsp salt
  9. 4 1/4 cups almond flour
  10. Olive oil

Preheat oven to 350 degrees F. Line 12 muffin tin with parchment paper muffin liners and use a little olive oil to grease. Set aside. In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps. Add almond flour (make sure to level the top with knife and do not pack) and stir gently with spatula until well mixed. Add the blueberries here if you want. Divide batter (each scoop will be heaping) between 12 openings of previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick inserted in the centre comes out clean. Remove from the oven, let cool for 15 minutes and enjoy.

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