|10 min||20 min||12|
|2 cup||Oat flour|
|2 tsp||Baking soda|
|1/2 tsp||Baking powder, gluten-free|
|1/4 cup||Coconut oil (melted)|
|2/3 cup unpacked||Brown sugar|
|2 of 2 lemons||Lemon peel (zest)|
|2 medium egg||Egg|
|1 tbsp||Lemon juice|
|3/4 cup||Plain yogurt, 2-4% M.F.|
|1 tsp||Vanilla extract, pure|
|1 tbsp||Lemon juice (for glaze)|
|1/2 cup, sifted||Powdered/icing sugar (for glaze)|
Heat oven to 375°F. Place paper liners in a 12-cup muffin tin.
In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.
In a large bowl, combine oil, sugar, and zest. Add eggs, lemon juice, yogurt and vanilla. Fold dry ingredients into wet ingredients and combine. Do not over mix.
Divide batter evenly among paper liners. Bake until a wooden pick inserted in the center of the muffin comes out clean, 18–20 minutes. Let cool for 5 minutes.
Meanwhile, make the glaze: Combine lemon juice and powdered sugar and whisk until smooth. Drizzle on cooled muffins and serve.