Lemon muffins

Lemon muffins
2 lemons
250 g almond flour
1 tsp. baking powder
150 ml coconut oil
7 tbsp. honey
4 eggs
1 vanilla pod
Candied lemon slices
Wash and zest the lemons, reserving the zest in a small bowl. Cut open the lemons and squeeze with the citrus press. Place the flour, baking powder, 1/2 tsp. of salt, coconut oil, honey, eggs, lemon juice and lemon zest in a bowl and mix until a smooth muffin batter forms. Slice the vanilla pod open lengthways and carefully remove the pulp and add to the batter. Beat the batter again until light and fluffy.

Grease oven-proof muffin moulds with a little butter and fill to two thirds of their height with the muffin batter. Cook the muffins in the air fryer, using the automatic programme.

Remove the muffins from the air fryer and leave to cool, before garnishing with the candied lemon slices.