These muffins come to you courtesy of some awesome tips from one of my favorite recipe blogs, Sally’s Baking Addiction. Sally’s recipes are out of this world. She has some fantastic granola recipes, and all the cupcakes, cookies, and brownies you could ever want to eat! If you’re looking for your next favorite dessert, look no further than her blog.
When it comes to muffins, Sally suggests filling your muffin tins all the way to the brim, and fear not – these won’t overflow! She also recommends setting your oven to a higher than normal temperature (425 degrees F) and then lowering that temperature to 375 or 350 degrees F about five minutes into your bake time.
I have to give her all the credit for how puffy these muffins turned out, they were delish! When you bake with almond flour, muffins and cupcakes tend to come out slightly flat, because almond flour is so much heavier than all purpose flour. That’s not the case here! They also have a great citrus flavor courtesy of the lime juice and zest, and make a perfect filling breakfast. The extra virgin olive oil keeps these muffins moist (who’s with me on the gross factor of that word? It needs a replacement, ASAP) and rich in flavor. I hope you enjoy them as much as I did!