Gluten-free & Dairy-free muffins that fill you up for hours! NOTE: These are meant to be a higher protein and lower carb/sugar muffin and are not like almond muffins with regular flour that you would get a bakery. Making changes or substitutions to the recipes could greatly affect end results.
Preheat oven to 350 degrees F. Line muffin tin with paper liners.
Mix together almond flour and baking soda in medium mixing bowl. Add eggs, almond milk, honey, and lemon juice until well combined. Spoon into paper liners.
Bake muffins at 350 degrees F for about 14-17 minutes or until golden brown on top.
SNAPPY TIPS: Make a big batch and freeze the muffins for a quick breakfast. You can also top these muffins with fruit or fruit sauce. Weigh your almond flour or if you don't have a scale since every almond flour is a little different use the nutritional info on the back of the package to determine how many cups equals 8 ounces for that particular brand.SNAPPY SUBSTITUTIONS: Instead of almond milk you could use regular milk or coconut milk.