Healthy Greek Yogurt and Lemon Cupcakes made with oat flour, coconut sugar and fresh lemon. High protein and low sugar cupcakes.

Scale

1 cup Greek yogurt

1 cup oat flour

1/2 cup coconut sugar

Zest of 2 lemons

Juice of 2 lemons

1 egg

1 teaspoon baking powder

1 teaspoon vanilla extract

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1. Preheat oven to 350°F and line muffin tin.

2. Mix Greek yogurt, egg, lemon juice, lemon zest, vanilla and coconut sugar.

3. Add oat flour and baking powder and mix gently.

4. Divide batter into cupcake liners.

5. Bake 15–18 minutes until set.

6. Cool before serving.

Use thick Greek yogurt.

Do not overmix batter.

Add blueberries for variation.

Store in refrigerator.