Ingredients

• 1 cup gluten free all purpose flour (like bob’s red mill)
• 3⁄4 cup super fine almond flour
• 1 tablespoon baking powder
• 1⁄4 teaspoon salt
• 1 1⁄2 tablespoons Botanical Lucidity Magick Matcha Powder
• 1⁄2 to 3⁄4 cup granulated sugar depending on desired sweetness (or honey/maple syrup for paleo muffins)
• 3⁄4 cup almond milk or other plant based milk
• 2 teaspoons vanilla extract
• 1⁄4 cup coconut oil, melted
• 1 egg
• 3 tablespoons fresh lemon juice
• 1⁄2 teaspoon lemon zest

Optional: Sprinkle sugar on top of batter while in paper liners before cooking for a crunchy muffin top.

Directions

Preheat the oven to 400 °F. Line a muffin tin with paper liners. Grab 2 bowls, one for dry ingredients and one for wet. Whisk together the dry ingredients in one bowl, from the flour ingredients through sugar.In another bowl, combine the wet ingredients and whisk together until combined.Add wet ingredients to dry ingredients until just combined.Scoop batter evenly among the 12 paper liners. To have bigger muffin tops, fill paper liners just over 3⁄4 full. Bake for 12-15 minutes or until a toothpick inserted comes out clean. Wait for a golden color around the edges to have a more flavorful muffiny treat. If you are looking for more of a cupcake consistency, remove sooner.Allow the muffins to cool for about 5 minutes before transferring onto a cooling rack. Bon appétit!