2flax eggssee above for instructions; can use regular eggs if not vegan
1lemonwill use juice & zest
1½cupsall purpose GF flour with xanthan gum add 1 tsp of xanthan gum to flour if it is not included
½cupdairy-free yogurtcan sub with greek yogurt if not vegan
2tsplemon juice (~juice from ½ lemon)
Vegan Lemon Muffins
Preheat oven to 350°F. Line a muffin tin with 12 muffin cups.
In a large bowl, beat the coconut oil and sugar with a hand/stand mixer or whisk for about 30 seconds. Add the eggs and vanilla extract and beat for another 30 seconds. Mix in the lemon juice and zest.
In a medium-sized bowl, whisk together the flour (with xanthan gum), baking powder and salt.
Pour the dry ingredients into the wet ingredients and stir until just combined (do not beat!). Stir in the yogurt.
Using a spoon or scoop, portion the muffin batter into the 12 muffin cups, about ¾ of the way full.
Bake for 20-22 minutes or until a toothpick comes out of the centre clean. Allow muffins to cool on a wire rack.
Whisk together the confectioner's sugar and lemon juice.
Drizzle over cooled muffins, or dunk muffin tops into the glaze. Serve immediately or store in the refrigerator for later.
These muffins store well at room temperature in an airtight container for 2-3 days, or in the freezer for up to 3 months.