Healthy & Delicious Lemon Macadamia Mini Muffin Recipe

Try this healthy, easy, and delicious Lemon Macadamia Mini Muffin recipe.

Morning gorgeous! We have a treat for you today...Lemon Macadamia Mini Muffins from your new Summer Series Meal Plan! These are perfect for a quick on-the-go breakfast and snack ~ the flavors are light, bright, and so delicious! They're made with clean, gluten-free, plant-based Tone It Up Protein, so they'll refuel you post-workout too. Check out the recipe plus a step-by-step video below. Enjoy babe!

xxo, K&K

Step-By-Step Video

Lemon & Macadamia Nut Mini Muffins

Makes 24 mini muffins (serving size is 3 mini muffins)

INGREDIENTS:

1 cup coconut flour
3 scoops vanilla Tone It Up Protein
1⁄2 tsp. baking powder
1⁄2 tsp. baking soda
Pinch of sea salt
2 eggs
1 Tbsp. coconut oil, melted
1⁄2 cup unsweetened almond milk
2 Tbsp. maple syrup
Zest from 1 Meyer lemon
Juice from 2 Meyer lemons
1⁄2 cup plain yogurt or almond yogurt
2 Tbsp. chopped macadamia nuts
Coconut oil spray

DIRECTIONS:

Preheat oven to 350 degrees. Spray a mini muffin tin with coconut oil spray.
Mix all dry ingredients in a medium bowl. Mix all wet ingredients and zest in a separate bowl. Add wet ingredients into dry. Mix until all ingredients are well incorporated. If your muffin mix is dry, add more almond milk (about 1 Tbsp. at a time) until you get a thick batter consistency.
Mix in the nuts or add the nuts on top of the muffins before you bake them.
Pour mixture into prepared muffin tin. Bake for about 20-25 minutes. Keep an eye on your muffins as oven temperatures vary.