Gluten free and vegan with no added gums or processed starches-these lemon muffins with a coconut frosting are divine!
2 1/4 cup fine gluten free oat flour
1/2 cup super fine blanched almond flour
1 tsp baking soda
1/2 tsp baking powder
1/4 tsp pink salt
1/4 cup unrefined coconut sugar
1/4 cup pure maple syrup
1/2 cup + 2 Tbs water (room temp)
1/2 cup plant based milk (room temp)
1/2 tsp pure vanilla extract
2 Tbs lemon zest
2 Tbs fresh squeezed lemon juice (omit for reflux and sub with additional 2 Tbs lemon zest and 2 Tbs water)
3 Tbs unrefined melted coconut oil
Preheat oven to 350. Lightly oil your muffin pan or use these silicone pans and no oil needed! https://amzn.to/3cD31Wq Zest your lemon, I use this zester https://amzn.to/3R7sC8K.
In large bowl; whisk together dry ingredients. In a medium bowl, mix together wet ingredients and add to dry-stirring until just combined. Fill muffin cups and bake 20-22 minutes until toothpick comes out clean. Place muffin pan on cooling rack for 20 minutes, I use these all the time! https://amzn.to/3R4ghm0 then remove from pan and let cool completely on wire racks. Frost with optional coconut whip cream!
Coconut whip cream
1-2 cans full fat coconut milk placed upside down in refrigerator overnight (Not all coconut milk is created equal and I had great success with Trader Joe's brand)
1-2 Tbs pure maple syrup
Drop of pure vanilla extract
Separate hardened coconut milk fat and place in cold metal bowl (chill bowl in freezer for 20-30 minutes). Using mixer, whip about 30 seconds until creamy, then add sweetener and vanilla. Taste and adjust sweetener as needed. Use immediately or store in refrigerator up to 1 week.