Healthy Lemon Muffins
Posted: 04/15/26
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These super moist healthy lemon muffins are absolutely delicious! Bright, soft, and full of tart citrus flavor, these muffins are the perfect weekend treat or great to put a little sunshine in your weekday morning.
Why You’ll Love This Recipe
- These healthy lemon muffins are still sweet, zesty and bright, with a tender crumb – you won’t believe they’re gluten-free and naturally sweetened!
- You can keep these muffins nice and simple (perfect for breakfast) or make them fancier with either an optional crumb or drizzle – or both!
Chef’s Tips
- Check your muffins after they bake for 20 minutes to see how close to done they are. If a toothpick still has moist crumbs attached when inserted into the middle, let them continue to cook and check every few minutes until the toothpick comes out clean. But, don’t be tempted to open the oven any sooner as it may stop your muffins from rising properly.
- Let the muffins cool before eating or removing from the tin!
More Delicious Lemon Recipes
- Creamy Lemon Sauce for Salmon Patties
- Grilled Cod with Lemon Butter Sauce
- Creamy Vegan Lemon Bars
- Keto Lemon Curd Recipe
- Gluten Free Lemon Cake Recipe
- Lemon Frozen Lemonade
- Ricotta Lemon Honey Dip
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Healthy Lemon Muffins
These sunny, bright lemon muffins are so full of delicious citrus flavor, and are good for you, too!
muffins
Ingredients
- 1 cup all purpose flour
- ½ teaspoon baking soda
- ½ teaspoon baking powder
- pinch salt
- zest from 2 lemons
- ¼ cup avocado oil or refined coconut oil, melted
- ¼ cup maple syrup or honey
- 1 large egg or a yogurt-based flax egg
- ½ cup plain Greek yogurt
- 1 ½ teaspoon vanilla extract
- 2 tablespoon lemon juice freshly squeezed
Lemon Drizzle (Optional)
- ¼ teaspoon vanilla or a pinch of lemon zest optional
- ⅔ cup powdered sugar or swerve
- 2-3 tablespoons fresh lemon juice
Crumble Topping (Optional)
- ½ cup all-purpose flour or regular flour
- 2-3 tablespoons maple syrup
- 2 tablespoon cold coconut oil (solid) or butter
- zest from 1 lemon
Instructions
- Preheat oven to 375 °F (190 °C). Line a 12-cup muffin tin.
- Whisk together the flour, baking powder, baking soda, salt, and lemon zest in a bowl.
- In another bowl whisk together the oil, maple syrup or honey, egg, lemon juice, vanilla, and the Greek yogurt until smooth.
- Add the wet mixture to the dry, and stir until just combined (don’t overmix, or you'll get tough muffins).
Optional Crumble Topping
- If you're making the crumble topping, combine the wet and dry ingredients just as you would rubbing flour into butter to make a streusel, until the mixture is sandy.
- Divide the batter between the prepared tins, and if you've made the crumble, sprinkle it over the top.
- Bake for about 20 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool for 10 minutes in pan, then transfer to rack.
Optional Lemon Drizzle
- Combine the ingredients for the lemon drizzle until smooth, and it has reached your desired consistency. Drizzle over the muffins once they are cool so it sets on top — adding bright, glossy citrus goodness to each muffin!
Notes
Perfectly cooked muffins: Check your muffins after they bake for 20 minutes to see how close to done they are. If a toothpick still has moist crumbs attached when inserted into the middle, let them continue to cook and check every few minutes until the toothpick comes out clean. But, don’t be tempted to open the oven any sooner as it may stop your muffins from rising properly.
Cooling: Let the muffins cool before eating or removing from the tin!
Storage: Muffins are best eaten the day they are made, but will still taste delicious kept in an air-tight container for up to 3 days.
Nutrition Information
Calories: 183kcal | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.003g | Total Carbs: 26g | Fiber: 0.4g | Sugar: 13g | Net Carbs: 25.6g | Vitamin C: 2mg | Cholesterol: 14mg | Sodium: 73mg | Potassium: 62mg | Calcium: 35mg | Iron: 1mg
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Could you use coconut yogurt instead of the ricotta and a butter alternative?
Thanks
Joyce
We haven’t tried it, but yes! Absolutely!
I haven’t made these, but they sound wonderful. What would you suggest as a great sub for ricotta cheese. I’m dairy, gluten, soy, & sugar free. Thanks, Carrie
We like this almond ricotta sub from Minimalist Baker: https://minimalistbaker.com/whipped-almond-ricotta-5-ingredients/
Or this cashew one from Simple Veganista: https://simple-veganista.com/cashew-ricotta-cheese/