Clementine Almond Muffins

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Clementine Almond Muffins

Ingredients:

Wet:

1 egg

1 clementine, zested then blended

2 tbsp olive oil

2 tbsp maple syrup

1/2 tsp almond extract

Dry:

1 cup (104g) almond flour

1/2 cup (60g) whole wheat flour

1/4 cup (37g) coconut sugar

2 tsp cinnamon

1 tsp allspice

1/2 tsp baking soda

1/4 tsp sea salt

Instructions:

  1. Heat your oven to 350F

  2. Using a hand zester or grater, roll the clementine against the grain until you reach the pith (the white) be sure not to zest any of the pith because it’s very bitter!

  3. Blend the fully clementine, leaving the pulp

  4. Whisk the wet ingredients, including the clementine juice and most of the zest, together until smooth (leave a bit of zest to the side for garnish)

  5. Mix the dry ingredients together

  6. Combine the dry ingredients into the wet, being sure not to over mix

  7. Add to a lined muffin pan, topping with zest, slivered almonds, and an extra sprinkle of sea salt

  8. Bake for 18 min

Notes: This yields 6 muffins. For a dozen, simply multiply each ingredient by 2!

Kailee WaltersComment