When life gives you lemons, make Lemon Ginger Muffins! This recipe is a wonderful combination of flavors that not only provide immunity-boosting properties but are a tasty snack. We thank Rebecca Katz’ author of The Cancer Fighting Kitchen for this yummy recipe.
Preparation time: 20 minutes
Baking time: 13-15 minutes
Yield: 24 mini muffins
- 1 1/2 cups almond meal
- 1/2 cup spelt flour
- 1 tablespoon baking powder
- 1/8 teaspoon salt
- 1 teaspoon ground ginger
- 1/3 cup maple syrup or agave nectar
- 2 tablespoons lemon zest
- 1 tablespoon lemon juice
- 1/2 cup mashed banana
- 1/4 cup organic milk (or almond milk)
- 2 organic eggs
- 1/4 cup unrefined organic coconut oil or neutral-flavored olive oil
- 3 tablespoons finely chopped ginger
Preheat oven to 350F. Prepare mini muffin tin by lightly oiling each cup. In a bowl, combine almond meal, spelt flour, baking powder, ground ginger and salt. Whisk until combined.
In a separate bowl, combine maple syrup, mashed banana, milk, eggs, lemon juice and zest, fresh ginger, and oil. Whisk until smooth. Add the wet ingredients to the dry and mix well with a rubber spatula. Spoon batter into the muffin tin, filling each about three-quarters full. Bake for 13 to 15 minutes, until muffins spring back when touched. Let cool on a wire rack for 15 minutes, then run a knife around the edges to loosen them before removing.