Healthy Lemon Muffins
easyhealthyrecipes.com/healthy-lemon-muffins/These sunny, bright lemon muffins are so full of delicious citrus flavor, and are good for you, too!
Recipe makes approximately 12 muffins
Ingredients Needed
- 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!
Recipe 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 Info (Approximate)
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