The Pioneer Woman Tasty Kitchen
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Lime Olive Oil Muffins

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Level: Easy

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Description

A citrusy, puffy muffin. Great for an on-the-go breakfast.

Ingredients

  • 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)

Preparation

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.

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