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+ servings

Whole Wheat Lemon Muffins

A healthier lemon muffin recipe made with white whole wheat flour and reduced sugar!
Prep Time15 mins
Cook Time15 mins
Total Time30 mins
Course: Breakfast
Cuisine: American
Keyword: muffin, lemon, white whole wheat flour, coconut oil, breakfast, snack, healthy
Servings: 12 muffins
Calories: 213kcal


  • 1/2 cup granulated sugar
  • 1 tbsp lemon zest from about 1 lemon
  • 1/2 cup plain yogurt
  • 1/2 cup milk I used unsweetened vanilla almond milk
  • 1/3 cup lemon juice from about 2 large lemons
  • 1 large egg at room temperature
  • 1 tsp pure vanilla extract
  • 1/3 cup coconut oil, melted
  • 2 cups white whole wheat flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt

For the Glaze:

  • 1 cup powdered sugar
  • 1 tbsp lemon juice
  • 1-2 tbsp milk


  • 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!


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