Gluten Free Dairy Free Lemon Yogurt Muffins

Vietri Baking Dish // Juliska Flatware // Crate & Barrel Plates // Blue & White Napkins (similar here) // Frontgate Marble Table c/o // Blue & White Plates // Blue & White Tea Cups // Frontgate Bistro Chairs c/o

Sweet & Fresh

Are y’all sick of banana bread yet?! I actually LOVE and live for a good slice of banana bread, so quarantine cliche or not, I’m always game. But I have been experimenting with a few different “bread” type recipes and I’ve fallen in love with this Gluten/Dairy Free Lemon Yogurt muffin recipe.

It’s sweet, but not too sweet, and extreamly refreshing! I recommend putting them in the fridge (I think they are even better cold!). I’ve made them three times now and they get better and better every time!

Ingredients

  • 1 1/2 cups gluten all-purpose flour (I use King Arthur)
  • 2 tsp baking powder
  • 1/2 tsp salt
  • 1 cup plain dairy free yogurt (I use Kite Hill)
  • 1 cup coconut sugar
  • 3 large eggs
  • 2 tsp lemon zest
  • 1/2 tsp vanilla
  • 1/2 cup avocado oil
  • 1/3 cup lemon juice
  • 1/3 cup coconut sugar

Instructions

  1. Line muffin tins, and pre-heat oven to 350
  2. Sift together the dry ingredients.
  3. In a separate bowl mix together yogurt, eggs, lemon zest, vanilla, and avocado oil.
  4. Slowly combine dry and wet ingredients
  5. Bake for 25 minutes.
  6. While the muffins are baking, combine lemon juice and coconut sugar together in a sauce pan and simmer until the sugar dissolves
  7. Once muffins have cooled, spoon the lemon syrup overtop. You want to muffins to absorb as much liquid as possible.
  8. Enjoy!

Recipe adapted from Dessert Now Dinner Later

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8 comments
  1. Hi there! The blue and white plates linked above actually go to the marble table. Can you share the source of the blue and white plates, please? thanks!

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