Healthy Almond Flour Muffins with a light hint of lemon are tender and moist with a fluffy interior. With only 8 ingredients, these breakfast muffins are gluten free, refined sugar free, oil free, and delicious!
Preheat oven to 350°F, line muffin tin with liners, and spray with cooking spray. Set aside. In a large bowl, add eggs, maple syrup, yogurt, vanilla extract, lemon zest, baking powder, baking soda and salt. Whisk very well until combined and no lumps.
Using an ice cream scoop, divide batter between 12 openings of the previously prepared muffin tin. Bake for 22 minutes on the middle rack or until toothpick comes out clean. Remove from the oven, let cool for 15 minutes and enjoy.
Store muffins at room temperature for 2-3 days or within the refrigerator for 5-7 days. As they're quite moist, I've found they store better when loosely covered rather than in an airtight container.