Gluten free, light, moist and fabulous! Mildly sweet.
Makes 12 muffins.
1/2 c. rolled oats
1 1/4 c. Greek yogurt
2 c. oat flour or brown rice flour
1/2 c. organic sugar
1/2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. sea salt
2 eggs
1/3 c. coconut oil, melted
4 Tbsp. lemon juice (1 large lemon)
1 Tbsp. lemon zest
1-2 Tbsp. unsweetened coconut flakes (optional)
Preheat oven to 375 F.
Spray muffin pan with non-stick cooking spray.
Stir together oats and yogurt and set aside 20 – 30 minutes.
In a bowl, mix together flour, sugar, baking powder, baking soda and salt.
In separate bowl, whisk together eggs, oil, lemon juice, lemon zest and oat-yogurt mixture.
Add the liquid mixture to the dry mixture and stir just until blended.
Divide evenly among the muffin cups.
Sprinkle tops with coconut flakes if using.
Bake 20-25 minutes or until muffins spring back when pressed lightly with your finger.
Options;
Sprinkle tops with sugar after baking.
For a sweeter version, add 1/4 cup additional sugar.
From "Spirit and Spices, The Vegetarian Way" by Astara E. Edmonds