Over the weekend I learned a few things.
Yes, I put on my big girl panties, went out into the world, and found out what the hype on brunching was about. Let me tell you all something revolutionary: brunching is just breakfast with alcohol. That’s right, the hype isn’t hype and the technical term is “breakfast cocktail”.
Like, I’ve been brunching every weekend since college and I had no clue…
So the obvious draw is adult bevies, but the lesser known bonus to brunch is a spread of the trendiest of trendy food fare (healthy or nah) and the bragging rights of being cooler than all of your friends who aren’t in the brunch know. Afterward, I elevated my cool factor to infinity and went to an all-day music festival where I inhaled a terrifying amount of vegan food and swayed to the folkiest folk music that exists.
Summer, complete.
Not to say that I won’t brunch or sway for the rest of the summer, but I feel like my quota has been fulfilled. Maybe I’ll solo brunch myself at home with Netflix, Lavender Mimosas and these little Lemon Soda Muffins. Ladies, there is no shame in buttering your own muffin. When brunching, you do you.
Lemon Lime Soda Muffins
Grain Free – Gluten Free – Low Carb – Super Buttery and Delicious
Zevia is always my first choice when making any recipe that calls for soda because it’s so gosh darn awesome. No dyes, HFCS, or other gross junk and it’s the perfect leavening for these lil muffs.
Muffin Tip: My first batch was without cupcake liners and they were not cooperative due to the heavy, buttery nature of these bad boys. Wrap up your muffins, folks. Trust me.
Look at my makeshift cupcake liners! Just wax paper cut into strips and shoved into muffin tins.
Lemon Lime Soda Muffins
Ingredients
- 1 c. Almond Flour
- 1/4 c. Coconut Flour
- 1 Tbsp Tapioca Starch (or 2 tsp cornstarch)
- 1/2 c. Swerve Sweetener (Truvia is also acceptable)
- 1/2 to 1 c. Lemon Lime Soda (Zevia or other sugar free soda)
- 1 Egg
- 1/3 c. Coconut Oil, melted
- 1 tsp Baking Powder
Instructions
- Preheat oven to 350° and prepare muffin tins with muffin liners.
- In a large bowl, mix flour, starch, sweetener, and baking powder. Add egg and oil and mix well. Pour in soda 1/2 cup at a time to make a consistency of cupcake batter.
- Spoon into prepared muffin tins and bake for 15-20 minutes or until golden. Let cool before serving. Store in an airtight container, refrigeration optional but preferred.
Notes
Gluten Free, Dairy Free, Low Carb
I just stumbled across your site. This looks amazing! I’m allergic to almond flour though. Have you used carbquick? I’m wondering if I could try that in lieu of almond flour.
Hi! That’s an excellent question that I’m not sure of the answer to. I’ve never used carbquick so I’m not sure what the ratio of dry to wet ingredients would be but after looking at their site I’d say that you could sub the almond/coconut and starch for 1 cup of carbquick and then leave all other ingredients the same! I would try 1/4 c oil instead of 1/3 since you are removing the coconut flour (which gets dry).
Please let me know what you think! Also, I’ll work on some non-almond flour recipes for ya!
Thank you! 😊
I just made these with the carbquick instead of almond & coconut flour. Amazing!!!
Yes!!!! I’m so happy it worked!!! If you end up taking a picture make sure to send itvto me or tag me in social media because I want to see!!!
Wow my eyes get stuck in this screen. Amazing tasty recipe with great capture:))
Thank you! Your photos are amazing as well!
Thank you Liz:)) looking forward for your amazing posts.
Um aren’t muffins just cake?
I LOVE brunch!!! I sometimes have brunch food for dinner. 😛
Yes! Only my muffins are healthier. Well, I guess when I make a cake it’s pretty healthy, too….so really there is absolutely zero difference LOL
These muffins are super dense compared to cake so if you do try them I warned you!! 😉
You bitter believe you can have cake for breakfast. I’m the dad and according to Bill Cosby’s old stand up (before we found out he was a terrible guy) “Dad is great, gave us some chocolate cake.” Which means I definitely can have cake for breakfast.
Well, if you say so Ben! Cake it is! Also, how about some cake for dinner? I’ve been hankering for some frosting lately… lol 😉
Cake can be for dinner, lunch, breakfast, heck ever brunchfast, or lundinner.
This is such a good idea!
Lucie xo | Lucieleannexo.wordpress.com
Thanks lovely! They are worth the effort!
Saved your recipe! I’ll definitely be making these for my gluten intolerant sister! 💜 Mel
Yay! If you do please let me know how they turn out! Almond flour can be finicky sometimes so I always wonder if others every struggle to get it just right lol 🙂
Hell freakin yeah!!!
Brunch is the shit!!
You and all your cronies get together and order impossibly large plates of food and tall drinks of booze and talk about the night before and how crazy it was and who the fuck was that guy that came over to the after party later. Do you know him? Do YOU know him??
And then GG admits that ownership of inviting him and girrrrrrrllllll….
Freaking LOVE brunch!!
Good for you for swaying and weaving to festival music. Did you manage to keep your shoes on?? LMAO @ “buttering your own muffin” Hahahahah!!!
Yes!!! Why didn’t someone smack me and say “get your ass to brunch, now!”? All of those mimosa-less mornings could have been mimosa filled. Ugh.
I kept both my shoes and my dignity but man, some dudes need to learn the art of picking up a lady. I seriously had this skinny little boy come up and try to shake my hand. Cute, but no. I saw the port-a-potties and I was touching NO ONE.
Oh, and we alllll have to butter our own muffins every now and again. Sometimes I prefer it hahahah!
Hahahahahahhaa!!!
That last sentence has soo many meanings!
Yes girl YES haha
I want to start brunching. It sounds so glamorous! This recipe looks pretty tastey too! You really captured the texture of the muffin in these pictures…yum!