These gluten free lemon muffins are soft, flavorful, and incredibly delicious! They’ll make your whole house smell amazing with fresh lemon zest.
Just throw all of the ingredients into your food processor until well combined. There’s the batter.
I used chia seeds to take on the look of traditional lemon-poppy seed muffins so that they have extra fiber and plant-based omega 3s.
Bake the lemon muffins for ~20-minutes, or until the edges begin to brown. Allow them to cool for a few minutes and then dive right in.
Grab a muffin as an on-the-go breakfast idea, or enjoy one as a slightly sweet treat after a meal.
This recipe complies with the following diets:
- Paleo- no
- Low FODMAP– no
- SCD– no
- Gluten free– yes
- Grain free- no
- Dairy free- no, unless you replace the regular yogurt with coconut milk yogurt
- Vegan- no
- Vegetarian- yes
This recipe makes 12 muffins.
Per muffin (1/12 of the recipe): 127 calories, 5 grams of fat, 17 grams of carbohydrate, 3 grams of fiber, 5 grams of protein
- 1 cup plain, low-fat yogurt*
- 2 large eggs
- 1/4 cup almond milk
- 2 teaspoons vanilla extract
- 1/4 cup pure maple syrup
- 2 tablespoons brown sugar
- 1 1/4 cup rolled oats
- 1/4 cup coconut flour
- 1/2 cup almond flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 2 tablespoons fresh lemon zest
- 1 tablespoon chia seeds
- 1 1/2 tablespoons coconut oil (for greasing the pan)
- Preheat the oven to 350 degrees F. Grease a 12-cup muffin tray with coconut oil or cooking spray and set aside.
- Throw all of the ingredients into your food processor and blend until well combined. Pour the batter evenly into the muffin tray.
- Bake the muffins for 20-minutes or until the edges appear slightly browned. Allow the muffins to cool before removing.
- *Use coconut milk yogurt if you're on a dairy-free diet.
- Nutrition facts (per muffin): 127 calories, 5g fat, 17g carb, 3g fiber, 5g protein