Healthy Lemon Muffins
hese healthy lemon muffins are bright, tangy, and made with wholesome ingredients like whole wheat flour, Greek yogurt, and honey. Perfect for breakfast, snacks, or lunchboxes, they balance flavor and nutrition in every bite.
Equipment
- Muffin tin, mixing bowls, whisk, spatula, measuring cups and spoons, wire cooling rack, paper liners or nonstick spray
Ingredients
- - 1 ½ cups whole wheat flour
- - 1 tsp baking powder
- - ½ tsp baking soda
- - ¼ tsp salt
- - ⅓ cup honey or maple syrup
- - ⅓ cup avocado oil or olive oil
- - ½ cup Greek yogurt or plant-based alternative
- - 2 large eggs or flax eggs for vegan option
- - ¼ cup fresh lemon juice
- - 1 tbsp lemon zest
- - 1 tsp vanilla extract
- Optional Add-ins:
- - ½ cup blueberries or poppy seeds
- - 1 scoop vanilla protein powder
- - Pinch of turmeric for natural yellow color
Instructions
- Preheat oven to 400°F. Line a muffin tin with paper liners or lightly grease.
- In a large bowl, whisk together whole wheat flour, baking powder, baking soda, and salt.
- In another bowl, mix honey (or maple syrup), oil, Greek yogurt, eggs, lemon juice, lemon zest, and vanilla extract.
- Gently combine the wet and dry ingredients—do not overmix.
- Fold in optional add-ins such as blueberries or seeds if using.
- Divide batter evenly into the muffin cups.
- Bake at 400°F for 5 minutes, then reduce temperature to 350°F and bake for an additional 10–12 minutes.
- Check doneness with a toothpick; it should come out clean.
- Cool muffins on a wire rack before serving.
Notes
Notes: For a vegan version, use flax eggs and plant