Lemon Olive Oil Madeleines with Lupin Flour

Updated: Apr 12, 2022

Lemon Olive Oil Madeleines with Lupin Flour
General Information
  • Desserts
  • Sweet
  • 35 minutes
  • Vegetarian
  • About 24 madeleines


  • Lupin Flour
    Lupin Flour
  • all-purpose flour
    all-purpose flour
  • Coconut sugar
    Coconut sugar
  • Plain Yogurt
    Plain Yogurt
  • Chicken Eggs
    Chicken Eggs
  • Salt
  • Baking powder
    Baking powder
  • Vanilla extract
    Vanilla extract
  • Lemon zest
    Lemon zest
  • powdered sugar
    powdered sugar
  • 1/3 cup of HerbaZest Lupin Flour
  • 1 cup of All-purpose flour
  • 1/2 cup of Coconut sugar
  • 3 tablespoons of Plain Yogurt
  • 4 Chicken Eggs
  • 1/4 teaspoon of Salt
  • 2 teaspoons of Baking powder
  • 1 teaspoon of Vanilla extract
  • 1 teaspoon of Lemon zest
  • Powdered sugar (for garnish; optional)


Soft and fluffy, these lemon madeleines are the perfect coffee or tea companion. This particular version of the bite-sized French sponge cakes is enhanced with the nutrients from lupin and olive oil, including protein and healthy fats. Dusted with powdered sugar, they are slightly sweet and addictively delicious.

  1. Preheat the oven to 350°F (176°C). Lightly grease the madeleine pans and set it side.
  2. In a bowl, beat the eggs using a hand-held mixer. Then add the sugar and mix until it is dissolved.(3 minutes)
  3. Mix in the yogurt and olive oil.(2 minutes)
  4. Then add the flours, lemon zest, salt, baking powder, and vanilla extract. Give it a mix. Refrigerate the batter for 15 minutes.(15 minutes)
  5. Then give it another quick mix and fill the madeleine pan with the batter. Bake for about 15 minutes, or until golden brown.(15 minutes)
  6. Set aside to cool before removing from the pan. Dust with powdered sugar and enjoy!