Whole Wheat Lemon Muffins

Whole wheat lemon muffins are bright, cheery, and delicious! Perfect for breakfast or snack. But with a little more fiber than regular white flour so it’s a healthier citrus dessert. The glaze makes it!

Moist Lemon Muffins

The best way to make the whole wheat lemon muffins moist is by adding the glaze and using yogurt in the batter. You can also use sour cream if you have that instead. But either one makes the moistest and most flavorful baked goods ever! Making it one of the best lemon desserts I can think of.

For more recipes that use yogurt or sour cream, check these out:

• Strawberry Sour Cream Muffin Recipe
• If You Like Pina Colada Muffins
• Healthier Lemon Cupcakes with Honey Syrup
• Healthy Pumpkin Chocolate Chip Muffins
• Healthy Lemon Muffins Recipe
• 5 Ingredient Healthy Strawberry Chia Pudding
• Best Homemade Devil’s Food Cupcakes

Healthy Lemon Muffins

There are a few things that make these lemon muffins healthier. First, making homemade muffins is far healthier than store bought because you avoid the additives and preservatives that are in shelf stable foods.

The whole grains in this recipe add fiber and help your body metabolize it better. And the fresh lemon and natural sugars add nutrients to the recipe as well.

You can make these same muffins substituting orange zest and juice or lime zest and juice for a unique twist instead of lemon.

Make sure to use fresh lemons instead of jarred lemon juice and dried zest for the freshest flavor. You can zest citrus with a zester or a cheese grater. If you don’t have a juicer, just set a strainer over a bowl and squeeze the lemons into it so it catches all the seeds.

These muffins aren’t super sweet. They use less sweetener with health in mind.

Lemon Muffins with Glaze

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Whole Wheat Lemon Muffins with Glaze

Yield: 12 muffins

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Lightly sweet, fluffy, tangy lemon muffins full of fiber and no junk.

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Ingredients

• 1 1/2 cups white whole wheat flour or whole wheat pastry flour
• 1/2 cup all purpose flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp sea salt
• 1/2 cup raw sugar
• 1/3 cup melted coconut oil
• zest of one lemon
• juice from 2 lemons
• 1/2 cup greek yogurt
• 1/2 cup oat milk (or regular whole milk)
• 1 egg at room temperature
• 2 tsp vanilla
• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1/2 tsp lemon zest
• pinch of salt
• milk to thin to desired consistency

Instructions

1. Preheat oven to 350
2. Spray muffin tins with nonstick spray or line them with paper liners
3. Whisk together lemon juice and zest, greek yogurt, egg, vanilla, oat milk, and raw sugar
4. Whisk in the coconut oil until well combined
5. Add the flours, baking soda, baking powder, and salt
6. Stir gently until just combined
7. Scoop into muffin tins
8. Bake for 15-17 minutes until a toothpick comes out clean
9. Remove from muffin tins and allow to cool
10. For the glaze, mix all ingredients together and mix well
11. Drizzle over the top of the cooled muffins

Nutrition Information:

Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 350Total Fat: 9gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 21mgSodium: 313mgCarbohydrates: 60gFiber: 5gSugar: 23gProtein: 9g