I love the fresh flavor of lemon!
If you do too, I think you’ll love the recipe I’ve been working on this month.
I started with white beans because I wanted these muffins to be high in protein and free of highly refined flours.
{And, as a side note, in the early morning when I was barely awake and thinking about posting this recipe today, I made up this jingle set to the tune of, “Sing a Song of Sixpence.” Ready?
“Get a bag of white beans,
Soak them overnight;
Cook them in the morning,
‘Til they are just right.
Freeze in measured servings,
So you’ll be read-y,
To make all kinds of yummy things to eat when you’re hangry!”
Ha ha ha, ok, point is, it’s way easier to have the beans already cooked!}
I also wanted to have the flavor and whole food vitamin C of real lemons instead of using lemon flavoring.
So here ’tis:
2 eggs
1 cup almond flour
1 cup white beans, cooked and drained
1/2 tsp soda
1/4 tsp salt
4 Tbs lemon zest (Lemon zest and whole lemon chunks freeze well! I find it easier to make a bunch and keep it in the freezer for moments like this.)
2 Tbs fresh lemon juice (Again, you can make a lot of juice and freeze it in ice-cube trays, then transfer to a freezer bag. Each cube is 2 Tbs.)
1/4 cup honey
1 tsp stevia (optional, just adds a little more sweetness)
1 tsp vanilla
Pour into muffin pans, greased with coconut oil or butter, about 3/4 full.
Bake at 350° for 25 minutes.
I hope making this recipe gives you a healthy snack on a busy day or an addition to breakfast or a simple dessert. I’ve doubled this and have had extra to share or some to freeze for eating later.
Much love to you! Never forget you’re doing the greatest work!
P.S. Also don’t forget that Lioness planners are available. It’s that exciting planning time!
The mission of Lioness at the Door is to uplift, strengthen and encourage women of all ages to magnify health, hope and happiness at home. We do so boldly, with humility and gratitude for the opportunity.