These Gluten-Free Vegan Yogurt Muffins are soft and fluffy, seriously moist, and a little tangy. My Yogurt Cake recipe has been really popular, so I decided to make a muffin version! They’re easy to make, come together in one bowl, and are refined sugar free too. Perfect for breakfast, brunch or dessert.
I’d recommend using an unsweetened plain yogurt that doesn’t contain any additional flavourings.
For this recipe, you can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
How to make this recipe
Scroll down to the bottom of the post for the full recipe.
Tip: Make sure to use a measuring jug to measure out the exact amount of plant-based yogurt!
- Bake in the oven for 20 minutes.
How long do these Yogurt Muffins keep for?
Though these muffins do taste best when fresh, they keep well covered in the fridge for up to a few days.
Substitutions you can make to this recipe
- You can use any type of oil: coconut oil, olive oil or vegetable oil.
- You can use any type of liquid sweetener: maple syrup, agave syrup, brown rice syrup etc.
- You can use any type of plant-based yogurt: almond, soy, cashew or coconut yogurt all work well.
- You can use plain flour, wholemeal (whole wheat) flour or spelt flour instead of the gluten-free flour if you’re not gluten-free.
- You can replace the ground almonds with ground walnuts.
- For a nut-free version: replace the ground almonds with ground sunflower seeds or use 30g (¼ cup) coconut flour instead of 150g (1 ¼ cup) ground almonds and use a nut-free plant-based yogurt.
Flavour substitutions you can make
- You can add some lemon zest or orange zest.
- You can add some fresh or frozen blueberries, raspberries or cherries.
- You can add chopped dried fruit, such as dried figs.
- You can add chocolate chips.
More gluten-free vegan muffin recipes
If you try out this recipe or anything else from my blog, I’d really love to hear any feedback! Please give it a rating, leave a comment, or tag a photo @rhiansrecipes #rhiansrecipes on Instagram! Thank you.
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.
Servings: 12 muffins
Calories: 195kcal
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Instructions
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Preheat oven to 180 degrees Celsius (350 degrees Fahrenheit).
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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).
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Once melted, add the yogurt to the same bowl along with the lemon juice, maple syrup and ground almonds.
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Sift in the flour, baking powder and bicarbonate of soda.
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Mix well, adding a tiny splash of plant-based milk if it’s looking too dry.
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Transfer the mixture between muffin cases in a muffin tin.
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Bake in the oven for 20 minutes until risen and an inserted skewer comes out clean.
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Tastes best when fresh, but keeps covered in the fridge for up to a few days.
Notes
**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 Facts
Gluten-Free Vegan Yogurt Muffins
Amount Per Serving
Calories 195
Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 4g20%
Polyunsaturated Fat 0.1g
Monounsaturated Fat 0.4g
Sodium 27mg1%
Potassium 49mg1%
Carbohydrates 23g8%
Fiber 3g12%
Sugar 10g11%
Protein 4g8%
Vitamin A 0.1IU0%
Vitamin C 3mg4%
Calcium 80mg8%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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