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Gluten-Free Vegan Yogurt Muffins

Deliciously moist and fluffy, these gluten-free vegan yogurt muffins are perfect for breakfast or a snack, easy to make, and can be customized with your favorite fruits or toppings.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 12 muffins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Vegan
Calories: 160
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup gluten-free all-purpose flour
  • 1/2 cup coconut sugar Can be substituted with brown sugar
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
Wet Ingredients
  • 1 cup dairy-free yogurt Coconut or almond yogurt works well
  • 1/4 cup almond milk Can substitute with soy milk or oat milk
  • 1/4 cup coconut oil, melted
  • 1 tsp vanilla extract
Optional Add-Ins
  • 1/2 cup fresh fruit, nuts, or chocolate chips Add as desired

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or grease it lightly with oil.
  2. In a large mixing bowl, whisk together the gluten-free flour, coconut sugar, baking powder, baking soda, and salt.
  3. In another bowl, mix together the dairy-free yogurt, almond milk, melted coconut oil, and vanilla extract until well combined.
  4. Add the wet ingredients to the dry ingredients, and gently stir until just combined, being careful not to overmix.
  5. Gently fold in any optional fresh fruit, nuts, or chocolate chips.
  6. Divide the batter evenly among the muffin cups, filling each about 3/4 full.
  7. Bake for 20-25 minutes, or until a toothpick inserted in the center comes out clean.
  8. Let the muffins cool for a few minutes in the tin before transferring them to a wire rack to cool completely.

Notes

Store leftovers in an airtight container at room temperature for up to three days or freeze for up to three months. Reheat in the microwave for about 15-20 seconds or let thaw at room temperature.