Lemon Thyme Muffins

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I was looking for an alternative to the typical whole wheat roll for a dinner I was making and came up with these savory muffins. They are light and airy and since they are made with almond meal flour, gluten free as well for anyone on a GF diet. They paired really well with New Potatoes and Asparagus I served them with.

Kristy

Ingredients:

• 1 cup almond meal flour
• 3/4 tsp baking soda
• 1/4 tsp sea salt
• 2 eggs
• 1/4 cup olive oil
• 1/4 cup raw coconut crystals
• 1 tsp dried thyme
• 1 tbsp fresh lemon zest

Preparation:

1. Preheat oven to 350 degrees. Spray a 12 cup mini muffin tin with olive oil.
2. In a medium bowl combine the almond flour, soda and salt.
3. In a small bowl whisk together the eggs, oil and coconut crystals. Mix well.
   

   Mix wet ingredients into the dry ingredients

4. Combine the wet ingredients into the dry.
5. Fold in the thyme and lemon zest.
   

   Spoon batter into prepared mini muffin tin

6. Spoon the batter into the prepared mini muffin tins about 3/4 full.
7. Bake 10 minutes or until an inserted toothpick comes out clean.
8. Cool in the baking tin 5 – 10 minutes and then remove.

Nutritional Info:

Makes 12 muffins.

Serving size 2 muffins.

Nutrients per serving:  Calories: 230.5, Cal. from Fat: 175, Total Fat: 20g, Sat. Fat: 2g, Carbs: 8.5g, Fiber: 2g, Sugars: 4.5g, Protein: 6g, Sodium: 98mg, Chol: 70mg

Notes:

For best results muffins should be stored in an airtight container in the fridge for up to 4 days.