name='keywords'/> Recipes from WhiteOaks Kitchen: Lemon Grain Muffins

Saturday, February 2, 2013

Lemon Grain Muffins

Yet, another one of my recipes that I conjured up that taste a lot better than it looks.  What can one expect in the kitchen of a mad scientist? 

I wanted to create a breakfast muffin that would taste good and be healthy at the same time.  I did not want to use white flour, regular granulated sugar, oil, or eggs.  For some while now I have been converting back to the days when I a lot differently, more on a healthier note-so this recipe is an example of my newest creation.  Lemon Grain Muffins. These muffins came out moist and the lemon flavor just adds something special to the almond flour.


Zest and juice of one Lemon
3/4 cup Splenda (or a sweetener you use)
1/2 cup unsweetened applesauce
2-No Egg (2 t. egg powder and 4 T. water)
2 teaspoons vanilla 
2 teaspoons baking powder
1 teaspoon baking soda
pinch pink salt
1-5.3 oz. Plain Greek Yogurt

Stir all of this together than add:

1 3/4 cup Almond Flour
1/4 cup Flax Seed Mill
1/2 cup of Wheat Bran

Stir just enough to get everything mixed together.  Do not over mix.

Use a larger muffin pan and place the larger paper cups inside of them.  I also spray the paper cups with a cooking spray.  Use a scoop and fill the muffin pan.  Bake on 350 for 30 minutes. Test with a tooth pick and if needed cook an additional 5 minutes.

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  1. These look great! AND healthy ingredients! Bravo! I'm always trying new muffins. I'll have to add these to my list.

    1. Thank you for visiting. Please let me know how you like them. I need to make another batch myself.