Heart-Shaped Lemon Mini Muffins / Loaf Cake

One thing about myself, I love lemon in everything…I love the freshness of it and in particular love a combination of sweet and lemony. These mini muffins (or loaf) are for the lemony flavor lovers, just like myself.

They are vegan and gluten free. They are moist and perfectly sweet. They will be great as an afternoon snack, grab and go breakfast or everything in between.

Super easy to prepare with ingredients that you probably have in the house.

Ingredients

2 1/2 gluten-free flour blend (I use 1 to 1 Bob’s Red Mill)

1 teaspoon baking powder

1 teaspoon baking soda

1 cup pure maple syrup

1 cup vegan vanilla yogurt

1/4 cup avocado oil

1 tablespoon apple cider vinegar

2 small lemons, zest and juice

Directions

Heat oven to 375 F.

Grease a loaf pan and set a side. I used 5”x 9” pan

In a mixing bowl whisk together: gluten-free flour blend, baking powder, baking soda.

In another mixing bowl whisk together: pure maple syrup, vanilla yogurt, avocado oil, apple cider vinegar, lemon zest and juice.

Pour the dry ingredients into the wet ingredients and whisk together.

Pour the batter into a loaf pan and bake in the oven for about 40-45 minutes.

If you choose to bake it in a mini muffins cups, the baking time will be shorter, about 30 minutes or until golden brown and set.

Let the cake cool down completely before serving.