My Healthy Lemon Drizzle Muffins are zesty, citrusy and higher in fibre and protein than a traditional muffin.
The second it's spring, I'm baking up a lemon frenzy in the kitchen. Lemon bars, lemon cookies, you name it. I am just obsessed with the light, fresh flavors, especially when the sourness is in a sweeter dessert.
What I'm saying is that these healthy lemon drizzle muffins were basically to happen. Lemon poppyseed muffins are one of the best muffin flavours in all time, but I wanted to make a nutrient-packed recipe that was higher in protein and fibre for a power snack (or breakfast). So these healthy lemon muffins are made with Greek yogurt, chia seeds and oat flour for extra nutrition and staying power. I love making a batch so I can build balanced snacks on the fly.
Are you a lemon fan like me? These healthy lemon drizzle muffins are going to be your new fave!
Why This Recipe Is Dietitian Approved
- High in fibre. I talk all the time about the health benefits of fibre and muffins can be a great source. These healthy lemon muffins are made with chia seeds and oat flour, two high fibre ingredients that make them more hearty than a traditional muffin.
- Simple ingredients. There's nothing crazy in these muffins, just wholesome, healthy staple ingredients that you can find in your fridge and pantry.
- Protein boost. We're replacing some of the oil and butter in this recipe with plain Greek yogurt, a high quality source of protein.
Ingredients
Greek yogurt. This is the secret to moist muffins that aren't super heavy with oil or butter. I recommend using at least 2% fat greek yogurt for best results.
Oat flour. For an added source of fiber! You can either make your own using the method outlined below, or purchase pre-made oat flour. You can also use whole wheat pastry flour if you prefer.
Baking powder & baking soda. By using both baking powder and baking soda this gives these muffins the most rise. Always ensure your leaveners are not expired.
Honey. For our natural sweetener of choice. Maple syrup also works.
Eggs. This helps to bind the ingredients, creating structure in these muffins.
Oil. I use olive oil as my oil of choice, however melted coconut oil or melted butter will also work. This helps add moisture for a better mouthfeel.
Lemon. We use both lemon juice and zest in these muffins for the most citrus flavour.
Turmeric. Ground turmeric is the perfect ingredient to add a nice, vibrant yellow colour without any food dyes. I promise you won’t be able to taste it! Plus, turmeric is rich in antioxidants.
Chia seeds. Instead of a traditional lemon poppyseed muffin, I opted for chia seeds for additional fibre. Feel free to leave them out or use poppyseeds.
Vanilla extract. For flavour!
The complete ingredient list with measurements can be found in the recipe card below.
Instructions
Preheat the oven to 400F. Grease or line a 12- cavity muffin tin.
In a medium icing bowl, whisk together oat flour, baking powder, baking soda, salt, chia seeds and turmeric. Set aside.
In a separate large mixing bowl, whisk together olive oil and honey until smooth. Add eggs, lemon juice, lemon zest and vanilla extract, whisk. Add Greek yogurt and whisk until smooth.
Combine dry and wet ingredients, by adding dry ingredients to the wet ingredient bowl. Stir to combine using a spatula or wooden spoon.
Divide the batter between 12 muffin cavities (about 3 tablespoon of batter per cavity). Bake for about 16-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
To make the drizzle, whisk together lemon juice and powdered sugar.
Once muffins are cool, drizzle with lemon drizzle.
Substitutions and Variations
To make gluten-free: Ensure the oat flour is certified gluten-free.
To make dairy-free: I recommend using a thicker non-dairy yogurt such as Siggi’s for best results.
To make vegan: I currently don't have a vegan version this recipe. For a vegan muffin recipe, try my double chocolate banana muffins.
To make nut-free: This recipe is naturally nut-free.
Equipment
Storage
Muffins can be stored on the counter for up to 3 days or in the fridge for up to 1 week in an airtight container. To freeze, place the muffins in an airtight container or bag and freeze for up to 3 months.
Top Tips for Success
Do not overmix the batter. Oat flour naturally will rise less than traditional all-purpose flour, so to give these muffins the best chance of rising is it important to mix slowly. If you overmix the muffins, it will become rubbery.
I recommend using silicone muffin liners, parchment paper baking cups or a silicone muffin tin for best results and to prevent the muffins from sticking. If you are making 8 larger muffins, fill the remaining empty muffin cavities with water to ensure all muffins cook evenly and the heat is dispersed.
Allow the muffins to cool for a few minutes before removing them from the muffin tin and placing on a wire rack to finish cooling.
Frequently Asked Questions
Greek yogurt is a great option to replace oils in baked goods, while maintaining moisture.
I highly recommend using at least 2% Greek yogurt for best results. The higher fat percentage will add the correct amount of moisture to these muffins. Using a thick yogurt such as Greek yogurt or Skyr is crucial for the success of this recipe! My personal favourite is this one.
Turmeric helps add a vibrant yellow to these lemon muffins. Don't worry, we're only using a ¼ teaspoon so you won't taste it.
More Muffin Recipes
Muffins are such a staple. Here are more recipes to try next:
- Gluten Free Chocolate Chip Muffins
- Banana and Carrot Muffins
- Healthy Gingerbread Muffins
- Oat Flour Pumpkin Muffins
See you in the kitchen!
PS. I love seeing my recipes in action! If you decide to make these healthy lemon drizzle muffins, don't forget to snap a photo and tag me on Instagram- @nourishedbynic or leave a comment and rating below letting me know how you liked it!
📖 Recipe
Healthy Lemon Drizzle Muffins
Ingredients
- 1 ¾ cup oat flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 2.5 tablespoon chia seeds
- ¼ teaspoon ground turmeric
- ⅓ cup olive oil
- ½ cup honey
- 2 eggs
- ¼ cup lemon juice juice of 1.5 lemons
- 2 teaspoon lemon zest zest of 1.5 lemons
- 1 teaspoon vanilla extract
- 1 cup plain 2% Greek yogurt
For the drizzle:
- 2 tablespoon lemon juice juice of ½ lemon
- ⅓ cup powdered sugar
Instructions
- Preheat the oven to 400F. Line or grease a 12- cavity muffin tin.
- In a medium icing bowl, whisk together oat flour, baking powder, baking soda, salt, chia seeds and turmeric. Set aside.
- In a separate large mixing bowl, whisk together olive oil and honey until smooth. Add eggs, lemon juice, lemon zest and vanilla extract, whisk. Add Greek yogurt and whisk until smooth.
- Combine dry and wet ingredients, by adding dry ingredients to the wet ingredient bowl. Stir to combine using a spatula or wooden spoon.
- Divide the batter between 12 muffin cavities (about 3 tablespoon of batter per cavity).
- Bake for about 16-18 minutes or until a toothpick inserted into the center of the muffin comes out clean.
- Once cool, drizzle with lemon drizzle.
To make the lemon drizzle:
- Whisk together lemon juice and powdered sugar.
Notes
- Oat flour → whole wheat pastry flour
- Honey → ½ cup maple syrup
- Olive oil → ½ cup melted and cooled coconut oil or melted butter
Lil Chappellaz says
These muffins are delicious and love that they pack some good nutrition as well.
Emily says
These were amazing! A hit in our house, especially with our toddler!
janice says
Just made today.The muffin is absolutely delicious. Moist and full of flavour.
The only problem I had with the recipe was the glaze recipe ratio of the powdered sugar to lemon juice. I feel I used almost a whole cup of sugar with the lemon juice before I got the right consistency .
Love your recipes and love following you on instagram.