When I saw the recipe for these Lime Olive Oil Muffins from Tasty Kitchen member Rachel, I thought it sounded interesting. Having never baked with olive oil before, I wasn’t quite sure what to expect. But I was pleasantly surprised that there was no hint of olive oil in the taste, and as a bonus, the olive oil helped produce a not-dried-out goody. So if you’re looking for a grain-free, gluten-free or just a healthier option for a morning or snack muffin, look no further. These muffins are tasty and filling, which make for the perfect breakfast muffin in my book. They’re not overly sweet, so they lend themselves well to the addition of jams, jellies, or my favorite, honey. Or for a dessert option, maybe create a coconut lime glaze? Yum.
The cast of characters and process are straightforward.
To get started you’ll need: blanched almond flour, baking soda, salt (not shown), cinnamon, turbinado sugar (I used demerara), eggs, extra virgin olive oil, vanilla, fresh lime juice, and lime zest.
Begin by combining the dry ingredients (almond flour, baking soda, salt, cinnamon, and sugar) together.
In a separate bowl combine the wet ingredients (eggs, olive oil, vanilla, and lime juice) together.
Add the wet mixture into the dry mixture and combine well. Add the lime zest.
Finish the batter by folding in the lime zest.
In a muffin tin coated with cooking spray or lined with paper liners, distribute batter evenly among 6 muffin tins.
Rachel says she used some techniques learned from Sally’s Baking Addiction for baking the muffins. Begin by baking the muffins for a short period of time at 425°F, then the remaining baking time at 350°F. I think this must help create more of a crunchy top on the muffins.
They did turn out perfectly cooked. Moist but firm on the top.
Quite the excellent recipient for a drizzling of honey.
A citrusy, puffy muffin. Great for an on-the-go breakfast.
- 2 cups Blanched Almond Flour
- 1 teaspoon Baking Soda
- ½ teaspoons Salt
- ½ teaspoons Cinnamon
- ¼ cups Raw Turbinado Sugar
- 2 whole Eggs
- 2 Tablespoons Extra Virgin Olive Oil
- 1 teaspoon Vanilla
- 2 Tablespoons Fresh Lime Juice (from 1 Lime)
- 1-½ teaspoon Lime Zest (from 2 Limes)
Preheat oven to 425ºF. Spray muffin tin with cooking spray or line with paper liners.
Combine almond flour, baking soda, salt, cinnamon, and sugar in a large bowl. Set aside.
In a small bowl, combine eggs, olive oil, vanilla, and lime juice.
Add wet ingredients to dry, and stir well. Fold in lime zest.
Distribute mixture evenly between 6 muffin tins, filling each one all the way to the brim.
Bake at 425 for 5 minutes, then turn the oven down to 350ºF and bake for another 15-20 minutes until an inserted toothpick comes out clean.
Amy Johnson is a blogger who writes about food, travel, the home (both inside and out), and various observations and random musings about anything and everything. Visit her blog She Wears Many Hats for a dose of deliciousness, practicality, hilarity, or just plain fun. She lives in South Carolina with her husband and two children.