Gluten Free Lemon Muffins
These delicious and fluffy gluten free lemon muffins are perfect for an afternoon pick me up!
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: Breakfast Recipes
Cuisine: American
Keyword: gluten free lemon muffins
Servings: 12
Author: Joy Shull
- ⅔ cup gluten free oat flour
- ½ cup coconut flour
- ½ cup plain 0% greek yogurt
- 2 eggs
- 4 teaspoons lemon zest
- 3 tablespoons lemon juice
- 1 teaspoon vanilla extract
- 3 tablespoons olive oil
- 1 teaspoon baking powder
- ¼ teaspoon salt
- ⅔ cup sugar
For the Glaze
- ⅓ cup + 1 tablespoon powdered sugar
- 1 tablespoon + 1 teaspoon lemon juice
In a large mixing bowl, whisk together greek yogurt, olive oil, lemon juice, vanilla extract, eggs, sugar, and lemon zest until well combined
In a separate bowl, whisk together oat flour, coconut flour, baking powder, and salt
Add the dry ingredients to the wet, mixing until just combined (do not over mix)
Line a muffin tin with parchment paper liners (these make the muffins not stick to the liner)
Distribute the muffin batter evenly into the 12 cups
Bake at 350 degrees for 22 - 26 minutes, until a toothpick inserted comes out clean
Whisk together powdered sugar and lemon juice in a bowl to make the glaze
Drizzle glaze over the muffins
Store leftover muffins in the fridge for a frosting like texture!
Calories: 153kcal | Carbohydrates: 23g | Protein: 3g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 28mg | Sodium: 109mg | Potassium: 54mg | Fiber: 2g | Sugar: 15g | Vitamin A: 41IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg