4tablespoonsErythritol or Xylitol confectioner's sweetenersee notes for alternatives
2tablespoonslemon juiceor additional juice for additional flavor
Preheat the oven to 170 C/ 340 F fan forced
Mix all of the dry ingredients together, ensuring the baking powder is well dispersed.
Beat the eggs in a medium bowl and whisk in the almond milk, extra virgin olive oil, lemon juice and vanilla extract.
Add the dry ingredients to the wet ingredients and whisk until combined.
Spoon into 12 prepared muffin pans or trays or paper pans.
Bake in the middle of the oven for 20-23 minutes or until muffins are cooked through. Take care not to over cook. Allow to cool.
Lemon Glaze Instructions
Blend 4 tablespoons of erythritol or xylitol confectioner's sugar/icing mix with 2 tablespoons of lemon juice. Mix until there are no lumps. Top each muffin with a thin layer of glaze.
If you switch the erythritol or xylitol for a stevia or monk fruit blend in the muffin mix, reduce the amount to 2 tablespoons.To use a more conventional sweetener such as coconut sugar, add 1/2 cup, or 3/4 cup for a sweeter muffin.Make sure you use sweetener that is powdered for the glaze. If you don't have confectioner's sweetener/sweetener icing mix, simply process your sweetener in a processor/nutri bullet until powdered.If you use a stevia or monkfruit blend in the glaze instead of erythritol or xylitol, only use 2 tablespoons or the glaze will be too sweet. It will be slightly runnier in texture but as this is a glaze, it is ok.