Hi hi hello, I’m back with another stunning healthy muffin recipe because I simply cannot stop with the nourishing snacks! I plan to stuff my freezer full of muffins once baby #2 arrives, and this gem is topping the list. Oh so fluffy, bursting with vibrant lemon flavor, and simply irresistible with lemon vanilla glaze. Can you even?! These were inspired by my beloved Lemon Poppyseed Bread, Fluffy Healthy Lemon Blueberry Muffins and Fluffy Orange Muffins. Bring on the spring recipes!
Ingredients
Milk: I used unsweetened vanilla almond milk, but any milk works (use non-dairy if needed). We’re combining it with lemon juice to make vegan buttermilk! Whole wheat flour: For some whole grains and fiber. You could also use all purpose flour or whole wheat pastry flour, but I’ve struggled to find that in grocery stores lately. All purpose flour: Originally I made these with whole wheat pastry flour, but since I can’t find it anymore, I now do half whole wheat and half all purpose. This is great for some whole grains but not an overwhelming wheat flavor. Honey or maple syrup: To lightly sweeten the muffins, but less than usual since we also have a glaze. I’ve also tested this recipe with ½ cup organic cane sugar, which works great! Baking soda and powder: For a nice rise. Fine sea salt: To round out and balance the flavor. I like sea salt better than iodized table salt for improved flavor, but regular salt will work, too. Oil: I used avocado oil for neutral flavor, but melted coconut will work as well. Poppyseeds: A must for lemon poppyseed muffins! I like to buy a small amount in the bulk bins. Vanilla extract: A must to maximize muffin flavor. Lemon zest and juice: For lots of lemon flavor, plus the liquid in our glaze for tang. Powdered sugar: To make a smooth, shiny glaze.
Be sure to see full recipe card for full ingredient quantities!
How to make (step by step process)
Substitutions and dietary modifications
Vegan: Use maple syrup instead of honey. Gluten free: Use a 1:1 all purpose gluten free baking flour. Nut free: Use oat or soy milk. Blueberry Lemon Poppyseed Muffins: Add 1 cup fresh or frozen blueberries to batter.
What makes these healthy?
I must say that as a dietitian, I love making healthy snacks accessible and hella tasty.
They have far less sugar and fat compared to traditional muffins. They’re packed with energizing whole grains and fiber thanks to whole wheat flour. They’re egg and dairy free, making them low in cholesterol and perfect for those with allergies.
How to store
Store muffins in a tightly covered container at room temperature for up to three days, or in the refrigerator for up to five days. (They may get more dry once in the fridge.)
Can you freeze muffins?
You bet! Freeze cooled muffins a lined baking sheet or plate and then once frozen, pop them into a freezer baggie.
I hope you love this recipe as much as I do!
I’d be super grateful if you’d take a moment to leave a quick star rating and review below. Comments mean the world to me and your honest feedback helps me to continue to share recipes you’ll crave!
1 ½ cups unsweetened vanilla almond milk + 2 tbsp lemon juice 1 ½ cups whole wheat flour 1 cup all purpose flour 2 tbsp poppy seeds 1 tsp baking powder ½ tsp baking soda ½ tsp fine sea salt Zest of 2 large lemons (2 tbsp), plus more for garnish if desired ⅓ cup avocado oil or melted coconut oil ⅓ cup honey or pure maple syrup (or ½ cup for sweeter muffins) 1 tsp vanilla extract
For the glaze*:
½ cup powdered sugar 1 tbsp lemon juice ½ tsp vanilla extract
