This small batch of healthier lemon muffins will definitely brighten up your breakfast in the morning. Made with whole wheat flour, greek yogurt, and fresh squeezed lemon juice.
Healthier Lemon Muffins. In a small batch. To prevent the problem that occurs with things that taste really good. Eating all of them. Which then defeats the purpose of even making and eating a healthier version of anything. Did you get all of that? These lemon muffins are bursting with lemon flavor straight from the lemon itself. Zest. Juice. All the goodness. Plus we’re using white whole wheat flour. One of my favorite flours to use when baking muffins. Bakes just like an all purpose flour but it’s still whole wheat.
Seeing as how it’s Friday I felt like we could use a little happiness. Lemon makes me happy. That plus I haven’t really baked much or shared many baking recipes lately. And I missed it!! A third reason: That muffin tin. I got it for Christmas from Anthropologie. I never shop there. I was so excited 😁
Back to the muffins. I like to start my day healthy. It’s easier to start off healthy and try to maintain it during the day. Rather than loading up on cinnamon rolls and then trying to eat salad for lunch. I don’t function like that. These muffins are sweetened with agave, which can be substituted for honey or maple syrup if desired. Keep in mind that honey, and the maple syrup, will alter the taste a little bit.
The glaze on these muffins is super unnecessary. A little indulgence on my part. Feel free to leave it off if you want. It just made them look so much prettier with it on! Admit it…the glaze got you here right? And now we can all bake healthier muffins and leave off the glaze and congratulate ourselves on making wise decisions. Oooorrrr. We can make the muffins with the glaze and thoroughly enjoy them and congratulate ourselves on making wise decisions. It’s really a win-win situation here.
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