Lime Olive Oil Muffins

• 2 cups Blanched Almond Flour
• 1 teaspoon Baking Soda
• 1/2 teaspoons Salt
• 1/2 teaspoons Cinnamon
• 1/4 cups Raw Turbinado Sugar
• 2 whole Eggs
• 2 Tablespoons Extra Virgin Olive Oil
• 1 teaspoon Vanilla
• 2 Tablespoons Fresh Lime Juice (from 1 Lime)
• 1-1/2 teaspoon Lime Zest (from 2 Limes)

1. Preheat oven to 425u0b0F. Spray muffin tin with cooking spray or line with paper liners.
2. Combine almond flour, baking soda, salt, cinnamon, and sugar in a large bowl. Set aside.
3. In a small bowl, combine eggs, olive oil, vanilla, and lime juice.
4. Add wet ingredients to dry, and stir well. Fold in lime zest.
5. Distribute mixture evenly between 6 muffin tins, filling each one all the way to the brim.
6. Bake at 425 for 5 minutes, then turn the oven down to 350u0b0F and bake for another 15-20 minutes until an inserted toothpick comes out clean.

blanched almond flour, baking soda, salt, cinnamon, ubc, eggs, olive oil, vanilla, lime juice, lime

Taken from tastykitchen.com/recipes/breads/lime-olive-oil-muffins/ (may not work)