WHOLE WHEAT LEMON MUFFINS
I absolutely adore lemon baked goods and its safe to say I don’t have enough of them on here. The handful that I do have, like these Creamy Creamy Lemon Crumble Bars, Lemon Blueberry Bundt Cake, Lemon Layer Cake with Raspberry Filling, and Lemon Almond Pound Cake are pretty stellar, though!
This time, I wanted to create a healthier lemon baked good and these Whole Wheat Lemon Muffins are what I came up with!
White Whole Wheat Flour – I love using this whole grain flour because it keeps things light and not too heavy, as whole wheat flour sometimes does.
Ingredients
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
Instructions
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!
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