1 ¾ cup plain flour
1 ½ tsp baking powder
¼ tsp baking soda
¾ cup coconut sugar
2 tbsp hemp seeds
1 lemon, zest and juice
½ cup almond milk
⅓ cup extra virgin olive oil
Crème fraîche, to serve
Fruit compote, to serve
Preheat oven to 180°C and grease a 12-hole muffin tray.
In a medium bowl mix together flour, baking powder, baking soda, salt, sugar, hemp seeds and zest. Set aside.
In a large bowl whisk together lemon juice, milk, eggs and olive oil. Add dry ingredients and stir until all combined.
Spoon batter evenly into muffin cups.
Bake for 15-20 minutes, or until cooked.