Whole Wheat Lemon Muffins
A healthier lemon muffin recipe made with white whole wheat flour and reduced sugar!
Servings: 12 muffins
Calories: 213kcal
Ingredients
- ½ cup granulated sugar
- 1 tablespoon lemon zest from about 1 lemon
- ½ cup plain yogurt
- ½ cup milk I used unsweetened vanilla almond milk
- ⅓ cup lemon juice from about 2 large lemons
- 1 large egg at room temperature
- 1 teaspoon pure vanilla extract
- ⅓ cup coconut oil, melted
- 2 cups white whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- ½ tsp salt
For the Glaze:
- 1 cup powdered sugar
- 1 tablespoon lemon juice
- 1-2 tablespoon milk
Instructions
- Preheat the oven to 350 degrees F.
- Spray a 12 cup muffin pan with cooking spray.
- In a large bowl, whisk together the sugar, lemon zest, yogurt, milk, lemon juice, vanilla extract, and egg.
- Whisk in the coconut oil until well combined.
- Add the flour, baking powder, baking soda, and salt, stirring in with a rubber spatula until combined.
- Evenly divide the batter between the 12 muffin cups.
- Bake in the preheated oven for 15-17 minutes, until the tops spring back
- Once the muffins are cool, make the glaze.
- In a small bowl, whisk together the powdered sugar, lemon juice, and milk.
- Drizzle over the muffins.
- Enjoy!
Nutrition
Calories: 213kcal | Carbohydrates: 34g | Protein: 4g | Fat: 8g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 205mg | Potassium: 98mg | Fiber: 2g | Sugar: 19g | Vitamin A: 52IU | Vitamin C: 4mg | Calcium: 56mg | Iron: 1mg