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Lemon Yoghurt Cupcakes

Here is my delicious lemon and yoghurt cupcake recipe.  What I love about these is that  they are quick and easy to make and they are perfect for kids. I’ve used ground almonds in this recipe which makes these cupcakes gluten free and deliciously moist.  Using olive oil or macadamia nut oil adds a lovely flavour that compliments the lemon and they are both rich in good heart healthy monounsaturated fats. 

What’s great about them

Almonds are loaded with protein + good anti-inflammatory fats that help promote health. Eggs are a great source of protein that can promote a healthy immune system. The addition of lemon helps to activate the bicarb, that makes them rise + yoghurt gives these cupcakes a wonderful flavour.

+ ingredients & methods +

ingredients (Makes 12 cupcakes)

3 cups (300 g / 10 ½ oz) almond meal
½ teaspoon baking soda
2 organic eggs
juice and zest from 1 lemon
½ cup (180 g / 6 ¼ oz) raw honey
1 teaspoon vanilla bean paste or 2 teaspoons of vanilla extract
50 g macadamia nut oil or extra virgin olive oil, avocado oil, coconut oil, butter)
¼ cup (80 g/ 2 ¾ oz) Greek style yoghurt



  1. Preheat your oven to 160 C / 320 F  fan forced.
  2. Combine almond meal + baking soda.
  3. Add eggs, lemon juice + zest, honey, vanilla, oil and yoghurt.
  4. Mix well.
  5. Spoon into prepared cupcake tins.
  6. Bake for 30 minutes or until golden and cooked through.
  7. Remove from the oven and cool completely. Enjoy.
+ notes & inspiration +
  • You can swap yoghurt for natural coconut cream as a dairy free alternative.
  • Use unsweetened apple puree in place of the oil in this recipe.
  • Drizzle with raspberry puree before serving.
  • Top with whipped ricotta or thick yoghurt scented with vanilla.
  • Brush tops with honey and sprinkle with pistachio.
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