Lemony Yoghurt Baby Muffins

These were one of my experiments this week. I don’t like things too sweet so I tend not to use much sweetener in my baking. And here I didn’t have to use as much syrup as I added a little Lucuma powder which is naturally sweet with a low GI. Lucuma has a sweet caramel taste and creamy texture. A good source of phosphorus for strong bones and teeth 💪 ⠀ ⠀

They are also a denser type of cake due to the addition of yoghurt but it means they keep really moist. Delicious with a dollop of coconut yoghurt 😋 ⠀ ⠀

Makes 24 mini muffins (or 12 standard) ⠀ ⠀ INGREDIENTS ⠀ ⠀

300 g ground almonds⠀

2 teaspoons baking powder⠀

1 teaspoon Lucuma powder @green.origins (optional) ⠀

Zest of 2 large lemons⠀ Juice of half lemon⠀ 2 organic eggs⠀

100ml maple syrup or coconut blossom nectar ⠀

1 teaspoon vanilla extract⠀
70ml extra virgin macadamia nut oil @mokhado (or you can use melted coconut butter) ⠀

150 g Coconut yoghurt @coconutcollab ⠀

Additional yoghurt for serving. I used @coyo_uk which is thicker. ⠀ ⠀

METHOD ⠀ ⠀

1. PreHeat oven to fab 160 degrees⠀

2. Mix ground almonds, eggs, syrup/nectar, vanilla, oil, yoghurt, baking powder, lemon zest and lemon juice in a bowl.⠀

3. Mix until well combined.⠀

4. Spoon into mini muffin cases in a mini muffin tin. ⠀

5. Bake for 20 minutes approximately until cooked and golden. If using standard size cupcake cases bake for about 30 minutes.

⠀ 6. Cool a little in the tin then on a wire rack. ⠀ .⁠⠀ .⁠⠀