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  • Writer's pictureAstara E. Edmonds

Lovely Lemon Muffins

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.


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

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