Mini vegan lemon pound cakes (gf, df, v)

Break out the recently released New Zealand Lemon Raglan Coconut Yoghurt for this flavour packed sweet treat!

Ingredients:

• 1/4 cup melted coconut oil (or any other oil you have)
• 1/4 cup  New Zealand Raglan Coconut Yoghurt
• 1/4 cup non dairy milk
• 1/2 a mashed banana
• 3 tbsp lemon juice
• zest of two lemons
• 1 1/2 cup gluten free flour (or rice flour)
• 1/4 tsp baking soda
• 1/2 cup brown sugar
• pinch of salt
• Icing: 1 tbsp lemon juice and 1/2 cup icing sugar

Method:

1. Preheat your oven to 160 and grease 9 muffin tins.
2. Sift together the flour, baking soda and salt into a bowl. Add in the sugar and give it a mix until combined.
3. In a smaller bowl mash the banana and whisk together with the oil, milk, yoghurt, lemon juice, lemon zest.
4. Add the wet ingredients with the dry and mix it together with a spatula until just combined, do not over mix!
5. Once the mixture is combined, scoop your mixture into the greased tins and put it in the preheated oven for 20 minutes, or until a toothpick comes out clean.
6. While the muffins are cooking, make your icing. Whisk together 1 tbsp lemon juice and 1/2 cup icing sugar.
7. Once the muffins have cooked and cooled, dunk ’em in the icing and serve!