To be completely honest, this lemon tart totally came about when I realized a few weeks ago that I had 100% forgotten about Pi Day, ack! I kind of whipped it together on a whim, not really thinking it would work out because it ended up being so easy and didn’t require an extra trip to the store, (more…)
This post is sponsored by Zevia. Thank you for supporting the brands that make this space possible!
At this point, it seems like I have a muffin recipe for each and every season. From a cranberry version to a version that incorporates the best apples in the the fall, so why stop now with this almond muffin recipe? I am ready for spring to get here already, but really, I will miss the citrus that the winter season brings. Lemons will always be forever a favorite, but grapefruit and orange will keep being something that I wish could stay in season all year long.
Since we are just on the cusp of spring making an appearance, I combined my favorite citrus of the season, grapefruit and lemon into a perfectly fluffy almond muffin recipe. One of the best things about this recipe is that they come together super quickly and I almost always have everything on hand to whip up a batch, win win! I do have to say that muffins have been one of the hardest baked goods to nail down, so I’m super happy with the base recipe that came out of these muffins. Fluffy, perfectly tender and all around just the right amount of sweet, so they are like a dessert..but still breakfast. I personally think a good smear of lemon curd would be perfect on these, since they already have a hint of lemon and what couldn’t benefit from a little more lemon curd?
I realized that I have another lemon recipe coming later this week, so sorry (but not sorry) for the citrus overload! The recipe for Thursday got rave reviews at work, so I’m pretty proud that it was a crowd pleaser all around. Happy Tuesday! Hope you have a lovely mid-week.
Citrus Almond Muffins
A sweet and light version of the perfect vegan muffin, citrus almond muffins with a crunchy topping of sliced almonds!
For the flax egg:
- 1 tablespoon ground flax seed
- 3 tablespoons warm water
- For the muffins:
- 2 cups all purpose flour
- 1½ teaspoons baking powder
- ¼ teaspoon baking soda
- ½ teaspoon salt
- ⅓ cup coconut oil
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 cup Grapefruit Zevia
- Juice and zest of 1 lemon
- ½ cup almond milk
- 1/2 cup sliced almonds
Mix together the ground flax seed and water and set aside. This will form your 'flax egg' and gel up while you prepare the other ingredients.
- Preheat oven to 350 degrees F. Line and grease a muffin tin and set aside.
- In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside.
- In a large bowl, beat together with a hand mixer the coconut oil, granulated sugar, vanilla, flax egg, Grapefruit Zevia and milk. Beat until combined and creamy. The batter with be a bit runny, but we still have to add the flour mixture, so it's ok!
- Gradually add in the flour mixture in three parts until batter starts to come together and no flour streaks remain.
- Scoop muffin batter into the tins with a ¼ cup scoop, making sure the batter comes just about ⅔ of the way up the cups. Top each with the extra sliced almonds. Bake for 25-30 minutes, until the tops are golden and spring back when lightly touched.
This virgin margarita post is sponsored by Zevia. Thank you for supporting the brands that makes this space possible!
There’s a discovery I’ve made that I’ve talked about before on here around aging, drinking, and basically how it doesn’t play that well with me anymore. I’ve never been much of a booze hound, but lately my tolerence is at an all time low..and I don’t hate it! First off, it’s way cheaper, buying 1-2 drinks versus 3-4 over the course of (more…)
Happy Pi Day (3.14)! I know, this isn’t pie, but it is a big, warm bowl of the easiest maca steel cut oatmeal and that’s almost as good, right? I actually do have a tart recipe in the works that was meant to be for today, but after editing and prepping the whole maca steel cut oatmeal post, I realized that I really should have scheduled the tart to go out on a day like today. Please say you will forgive me? Anyway, today might be a major snow day for you if you are on the East Coast/Midwest (ours was actually yesterday), so today seemed like a perfect day to share my new favorite way to prepare steel cut oatmeal. (more…)
If there’s one thing that I appreciate over and over again about blogging, it’s the incredible community and love it brings together. Some of my good friends have come out of meeting through blogging, and I’m even lucky enough to have a few local friends who came about through both being obsessed with food, photography, and all the things in between, so I’m counting myself pretty fortunate. One of the loveliest ladies I’ve met through blogging has to be Christina from Dessert for Two, who came out with this recipe for banana cake in her latest cookbook, which I’ll be forever grateful to her for. (more…)