Lemon and Rosemary Muffins

Baking these growing up was always a special treat. It meant going into my garden with the aroma of the fresh herbs, and if I picked just after a light rain the soil smelled so fresh that I couldn’t help but linger longer than necessary.

Reconsidering Happiness for us is also reconsidering ways of eating that are healthier yet have the same enjoyment of eating. Our original recipe had the usual suspects of white flour, eggs, milk, and sugar, but we’ve adapted it to be tasty gluten-free and vegan treat. Additionally, the muffins have the nutty flavor of the flours we chose. We also choose to go local for our ingredients. What we do not grow ourselves, we pick up from the local farm markets, or directly from the farms, and we try to make as much as possible from scratch. Where we live – Colorado, Michigan, and New Jersey – has an abundance of farms to support.

Admittedly these muffins taste completely different than those I made with my mom, yet the memory is still alive as I now bake these with my daughter. Using the same base recipe, we also chose to make muffins made with vegan chocolate chips and fresh picked blueberries.

Let sit and cool completely so they do not crumble, best baked the night before to be eaten for breakfast. Enjoy!


  • 1 cup cornmeal (ground fine)
  • 1 cup almond flour
  • 1 tbsp flax meal (golden)
  • 2 teaspoons baking powder
  • ¼ teaspoon baking soda
  • 1 teaspoon salt
  • 2 tablespoons finely chopped rosemary
  • ¾ cup homemade almond milk (or store bought)
  • ½ cup pure maple syrup
  • ¼ plus 1 tbsp cup canola oil
  • 1 tbsp lemon juice
  • Rind of one lemon


  1. Preheat oven to 350 degrees.
  2. Mix together dry ingredients.
  3. By hand, blend the wet ingredients into the dry.
  4. Scoop ¾ full into muffin tray.
  5. Bake 18-20 minutes.