This little muffin experiment resulted in my new favorite muffin flavor. I usually have to stuff muffins full of chocolate chips to get Sophie and Max to eat them. I never thought I’d actually say these words, but I was getting a little tired of all the chocolate. Both of my children love lemon flavored Italian ice and yogurt so I thought a lemon flavored muffin might be worth a shot. I was so right! They love these muffins as much as I do. But then who doesn’t like a big burst of flavor to help get you going in the morning? They flavor is sweetly tart and very nicely balanced if I do say so myself. And if that isn’t enough, I sweetened them with honey and palm sugar so they are completely free of refined sugar. Sweet! (sorry, had to do it.) They work great as an after school snack or in a lunch box too. If you have any left at the end of the week you can just pop them in the freezer for later.
If you don’t follow a gluten free diet just follow the directions below to substitute all purpose flour in place of the gluten free flours.
Honey Lemon Muffins
makes 12 muffins
3/4 cup brown rice flour*
3/4 cup sweet sorghum flour*
1/2 cup Tapioca flour*
1/4 cup ground flax seed (flax meal)
1 teaspoon xanthan gum*
2 teaspoons baking powder (aluminum free)
1 teaspoon baking soda (aluminum free)
1/2 cup palm sugar
1/4 teaspoon salt
1/2 cup coconut oil, melted
1 large egg or 1/2 cup applesauce
1/4 cup lemon juice, plus 2 Tablespoons (divided) – about 2 lemons
1 cup whole milk or almond milk
2 teaspoons vanilla extract, gluten free if necessary
1/2 cup plain greek yogurt or plain organic soy yogurt
1/3 cup honey plus 1 Tablespoon honey (divided)
For non-gluten free version: substitute 2 cups all purpose flour for the flours marked with an *, and eliminate the xanthan gum.
Preheat oven to 350 degrees. Line a 12 cup muffin pan with liners. Set aside.
In a large mixing bowl whisk together the flours through salt. In a separate mixing bowl stir together the coconut oil, egg, 1/4 cup lemon juice, milk, vanilla, yogurt, and 1/3 cup honey. Add wet ingredients to the dry ingredients and stir together with a wooden spoon.
Scoop muffin batter into liners, filling about 2/3 full. Bake for 15 – 20 minutes, or until a toothpick inserted in the middle comes out clean.
Meanwhile whisk together remaining 2 Tablespoons of lemon juice with 1 Tablespoon honey. Drizzle evenly over muffins. remove muffins from pan and let cool completely on a wire rack.
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