Preheat oven to 375° Celsius and either grease or line a muffin tin with liners.
In a large bowl, combine the eggs, yogurt, lemon juice, lemon zest, coconut oil and vanilla extract.
In a separate bowl, combine the dry ingredients. Add this mixture to the wet ingredients and stir until just combined (do not over mix). The lemon juice and baking soda may cause the mixture to fizz a little, this is normal.
Divide the mixture evenly among the muffin tin.
Bake for 15-20 minutes, or until the tops of the muffins are golden brown and a toothpick can be removed cleanly from the middle of a muffin.
Store in the fridge for 5 days or in the freezer for 1-2 months. Enjoy!
Notes
Substitutions:
If you prefer to use lime juice and lime zest, this is fun way to switch it up.
Feel free to opt for a flavoured yogurt like coconut or citrus!
If you want a muffin that isn't as sweet, opt for unsweetened shredded coconut instead.
Storage:I tend to leave these out on the counter but covered for the first night. Then I will either keep them in the fridge or freezer, depending on how quickly I expect to eat them. They freeze really well and stay good for at least 1-2 months. To thaw, pop them in the microwave for 10-20 seconds. I love pairing them with some Greek yogurt for a balanced afternoon snack.