Healthy Lemon Muffins

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These super moist, lemony 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. Gluten free, too!

What You’ll Need
- Gluten-free flour
- Coconut sugar
- Eggs
- Ricotta cheese
- Olive oil
- Grated lemon zest
- Butter
- Baking powder
- Baking soda
- Salt
How To Make Them
- Preheat the oven to 350º F.
- Line a muffin tin with muffin liners.
- Mix together the butter, sugar, egg, and olive oil in a large bowl until fully combined.
- Once mixed, add the ricotta cheese, lemon juice, and lemon zest to the butter mixture and mix until smooth.
- Mix the flour, baking powder, baking soda, and the salt in a separate bowl.
- Mix the dry ingredients into the wet, then pour the batter into the muffin cups.
- Bake for about 20-22 minutes. A toothpick will come out clean when they are done.
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.
- Let the muffins cool before eating or removing from the tin!
- We topped our muffins with some powdered erythritol instead of powdered sugar, but lemon icing would also be absolutely delicious!
- If you’re on a strict gluten free diet, make sure your baking powder is gluten free.
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Healthy Lemon Muffins
Ingredients
- 1 ¾ cup gluten-free flour
- 1 cup coconut sugar
- 3 eggs
- 1 cup ricotta cheese
- 2 tablespoons olive oil
- 1 tablespoon lemon zest grated
- 1 tablespoon lemon juice fresh
- ½ cup butter softened
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Instructions
- Preheat oven to 350º F. Line muffin tin with muffin liners. Mix together butter, sugar, egg, and olive oil in a large bowl until fully combined. Add ricotta cheese, lemon juice, and lemon zest to the butter mixture and mix until smooth.
- Mix together flour, baking powder, baking soda, and the salt in a separate bowl.
- Mix the dry ingredients into the wet.
- Divide the batter between muffin cups. Bake for 20-22 minutes or until a toothpick inserted in the middle of a muffin comes out clean.
Notes
- Baking 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. Let the muffins cool before eating or removing from the tin.
- Toppings: Powdered erythritol, powdered sugar, or lemon icing
Nutrition Information
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/