Gluten Free Mini Lemon Loaves

• 1/4 c. brown sugar
• Zest of 1-2 lemons
• 4 Tbsp. butter, melted
• 1/2 c. applesauce
• 1/3 c. Greek yogurt
• 2 Tbsp. lemon juice
• 2 Tbsp. maple or sugar-free syrup
• 1 tsp. vanilla
• 2 eggs
• 1/2 tsp. baking soda
• 1/2 tsp. baking powder
• 1/4 tsp. salt
• 1 1/2 c. gluten free flour blend (I used 1 c. oat flour and 1/2 c. gf blend)

Lemon Drizzle

• 1 Tbsp. butter, melted
• 1 Tbsp. lemon juice
• 1/3 - 1/2 c. powdered sugar

• Preheat the oven to 350 degrees.
• In a large mixing bowl, add the brown sugar and lemon zest. Next, whisk in the butter, applesauce, yogurt, lemon juice, maple syrup, and vanilla. Then, whisk in the eggs, baking soda, baking powder salt, and gluten free flour.
• Spray 8 mini loaf pans with nonstick cooking spray. Then, scoop about 1/4 cup of batter into each pan. Bake for 18-22 minutes, until an inserted toothpick comes out clean. Allow to cool. You could also scoop into lined muffin cups (with a slightly reduced baking time) or a large loaf pan (and bake for 50-60 minutes.)
• LEMON DRIZZLE: In a small bowl, whisk the butter and lemon juice. Then, whisk in the powdered sugar. Add a little more liquid or powdered sugar until a thick glaze is formed. Using a piping bag or a spoon to drizzle over the mini lemon loaves.