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Olive Oil Cake Muffins

Made a delicious twist on @theplantparadox Olive Oil Cake (pg. 228) for some yummy breakfast muffins! 🍰

They taste similar to pound cake, and would be a delicious base for adding in some wild blueberries, or a strawberry shortcake in the summer, #lectinfree of course!


Olive oil spray

1 3/4 cups blanched almond flour

3/4 cup xylitol

2 tsp baking powder

Juice of 1 lemon

2 tsp vanilla extract

2/3 cup extra-virgin olive oil

4 eggs, beaten


1. Grease a 12 muffin tin with olive oil.

2. Add almond flour, xylitol, and baking powder to a mixing bowl. Mix until combined.

3. Add the lemon juice, vanilla extract, olive oil, and eggs. Mix until combined.

4. Pour batter into greased muffin pan, and put in a cold oven.

5. Turn the oven on to 350 degrees, and bake for approximately 25-30 minutes, or until a skewer inserted into the center of a muffin comes out clean.

6. Let the muffins cool for 5-10 minutes.

I personally love mine cold from the fridge or room temperature! Enjoy!

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