Healthier Lemon Muffins (Small Batch)
This small batch of healthier lemon muffins will definitely brighten up your breakfast in the morning. Made with coconut oil, greek yogurt, and fresh squeezed lemon juice.
- 1 cup white whole wheat flour or all purpose flour
- ½ tsp baking soda
- ½ tsp baking powder
- 1/4 tsp salt
- ¼ cup coconut oil melted
- ¼ cup maple syrup
- 1 large egg
- ⅓ cup plain greek yogurt
- 1 tsp vanilla extract
- 2 tbsp lemon juice freshly squeezed
- Zest from 1 lemon
- ½ cup powdered sugar
- ½ tsp almond milk/milk/cream
- ½ tsp lemon juice freshly squeezed
- ½ tsp vanilla extract
Preheat oven to 350°F. Spray muffin tin with baking spray or line with paper liners and set aside.
In a medium size mixing bowl add the melted and cooled coconut oil, maple syrup, egg, greek yogurt, lemon juice and vanilla extract. Stir to combine.
Add the flour, baking soda, baking powder, salt, and lemon zest to the mixing bowl. Stir just until combined.
Spoon the batter into the muffin tin to 3/4 full, there will be enough batter for 6 muffins.
Bake for 16 minutes or until tops are puffy and a toothpick inserted into the center comes out clean.
Remove from the oven and allow to cool for about 5 minutes then remove from the muffin tin to a wire rack to continue cooling.
To make the icing combine all the ingredients in a small bowl and stir to combine. Drizzle over the muffins.
Storage: store in a sealed container at room temperature without any glaze. Muffins can be stored for up to 3 days.
Freezing: wrap individually and then store in a sealed freezer safe container. Thaw at room temperature before serving.
Calories: 208kcal | Carbohydrates: 36g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 28mg | Sodium: 257mg | Potassium: 51mg | Fiber: 2g | Sugar: 22g | Vitamin A: 40IU | Vitamin C: 1mg | Calcium: 49mg | Iron: 1mg