Gluten-Free Vegan Yogurt Muffins

A halved gluten-free vegan yogurt muffin

Gluten-Free Vegan Yogurt Muffins

These Gluten-Free Vegan Yogurt Muffins are soft and fluffy, seriously moist, and a little tangy. They're easy to make, come together in one bowl, and are refined sugar free too.

Course Breakfast, Dessert

Cuisine American

Keyword gluten-free vegan muffins, gluten-free yogurt muffins, vegan yogurt muffins

Prep Time 15

Cook Time 20

Total Time 35

Servings muffins

Calories 195kcal

Author Rhian Williams

Ingredients

60 g (¼ cup) coconut oil (or sub olive or vegetable oil)
230 ml (1 cup) unsweetened plain plant-based yogurt * (I used coconut yogurt, but you can use any plant-based yogurt)
2 tablespoons (2 tablespoons) lemon juice **
8 tablespoons (8 tablespoons) maple syrup (or sub any other sweetener)
150 g (1 ¼ cup) ground almonds (almond meal) ***
150 g (1 ¼ cup) gluten-free flour blend (or sub plain flour if not gluten-free)
2 heaped teaspoons (2 heaped teaspoons) baking powder (ensure gluten-free if necessary)
¼ teaspoon (¼ teaspoon) bicarbonate of soda (baking soda)

Instructions

 Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
Place the coconut oil in a large bowl and melt over a saucepan of boiling water or in the microwave (skip this step if using any other oil).
Once melted, add the yogurt to the same bowl along with the lemon juice, maple syrup and ground almonds.
Sift in the flour, baking powder and bicarbonate of soda.
Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
Transfer the mixture between muffin cases in a muffin tin.
Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
Tastes best when fresh, but keeps covered in the fridge for up to a few days.

Notes

*You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.

**The lemon juice is crucial as its acidity needs to react with the alkali bicarbonate of soda to make the muffins fluffy. If you don't want to use lemon juice, replace with 1 tablespoon apple cider vinegar instead.

*You can alternatively use almond flour.

Nutrition