This muffin was inspired by a new yogurt flavor that I absolutely adore. Key lime, I love you. Naturally, I wanted to bake that great taste into something more portable like a muffin.
Don’t be afraid of the olive oil. Its subtle fruitiness adds a delightful depth to one very zesty muffin.
Light and lovely gluten free muffins made with olive oil. The perfect way to perk up on a cold winter day! Freeze extra muffins to defrost as needed.
- 2 1/4 cups gluten free flour blend (see notes)
- 3/4 cup sugar
- 1 tablespoon baking powder
- 1/2 teaspoon guar gum
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 2 eggs, lightly beaten
- 1/2 cup Greek yogurt, key lime flavor
- 1/2 cup olive oil
- 1/4 cup key lime juice
- 1/4 cup milk, any kind
- 1 tablespoon pure vanilla extract
- 2 teaspoons key lime zest
- 1 cup sliced strawberries or any fruit, optional
Preheat oven to 350 degrees. Prep muffin pan with 18 paper liners.
Combine gluten free flour, sugar, baking powder, guar gum, and salt. Stir to blend well.
In a separate bowl, combine eggs, yogurt, oil, lime juice, milk, vanilla, and lime zest.
Add liquid ingredients to dry ingredients and stir well. Fold in strawberry pieces, or any other fruit if you like.
Fill muffin cups, using a number 16 disher to scoop batter evenly. Bake for about 24 minutes, until tester inserted remains mostly clean.
Combining many flours usually gives the best result for gluten free baked goods. I used a sorghum bread flour blend for the key lime muffins.
Sorghum Flour Bread Blend - combine 2 cups sorghum flour, 2 cups tapioca flour, 1 cup potato starch, and 1 cup almond meal
Mix flours well in a large container. Use this blend in recipes when making gluten free bread or muffins. Find more info on gluten free flour blends here.