Ingredients

The following ingredients have 24 Servings
  • ¾ cup all purpose flour
  • ¾ cup white whole wheat flour
  • ¾ cup coconut sugar
  • 2 tablespoons chia seeds
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon kosher salt
  • 1 large egg
  • ¾ cup siggi’s Vanilla 0% or 4% Skyr (or Lemon Triple Cream)
  • 1/3 cup fresh lemon juice
  • 2 tablespoons lemon zest
  • 1/3 cup milk (any type)
  • 1/3 cup coconut oil
  • 1 teaspoon vanilla extract
  • ¼ cup siggi’s Vanilla 0% or 4% Skyr
  • ½ tablespoon honey
  • 1 teaspoon lemon juice

Instruction

  • Preheat oven to 375°F.
  • Whisk both of the flours, sugar, chia seeds, baking powder, baking soda, and salt together in a large bowl.
  • In the bowl of a stand mixer, beat the egg, siggi’s Vanilla Skyr, lemon juice, zest, milk, coconut oil, and vanilla together until combined. Turn the mixer down to low and beat in the dry ingredients until just combined (do not over mix).
  • Spray a 24-cup mini muffin pan with cooking spray or grease with coconut oil. Spoon the batter into the wells, filling them about ¾ full.
  • Bake in the oven 10-12 minutes until a toothpick inserted into the center comes out clean. Cool in the pan for 5-10 minutes and then turn the muffins onto a rack and cool completely.
  • To make the Lemon Vanilla Glaze, mix the yogurt, honey and lemon juice together in a bowl. Drizzle the glaze on top of the cooled muffins (or dip the muffins tops into the glaze). Muffins can be served right away, refrigerated or frozen for later use.