Lemon Muffins
A delicious snack that travels well!
Servings: 20 muffins (approximate)
Calories: 104kcal
Equipment
- 1 Standard muffin pan
Ingredients
- 2 cups whole wheat pastry flour (affiliate link)
- 2 tsp. baking soda
- 1 large egg
- ½ cup honey
- ¼ cup olive oil
- ¾ cup milk (use only ½ cup if you are adding frozen fruit like blueberries. Non-dairy milks worsk too)
- 2 tsp. lemon extract
- ¼ cup lemon zest (freshly grated is best)
- ½ cup unsweetened apple sauce
- ½ cup blueberries (optional)
Instructions
- If you use fresh fruit, don't make any adjustments. Just add the fruit. However, if you are using frozen fruit, reduce the milk by ¼ cup.
- Preheat oven to 350° F.
- Line your muffin tin with cupcake papers or spray the tin with an olive oil mister.
- In a medium mixing bowl, whisk together your flour and baking soda.
- In a large mixing bowl, blend the rest of the ingredients using a whisk.
- Add the flour to the wet ingredients a little at a time, whisking as you go.
- Pour into your muffin tin. Fill up the cups only half way.
- Bake for 20 minutes or until a toothpick poked in the middle of a muffin comes out clean.
Notes
Please note that the nutrition data below is a ballpark figure. Exact data is not possible.
Nutrition
Serving: 1muffin | Calories: 104kcal | Carbohydrates: 17g | Protein: 2g | Fat: 3g | Cholesterol: 10mg | Sodium: 143mg | Potassium: 72mg | Fiber: 1g | Sugar: 8g | Vitamin A: 30IU | Vitamin C: 2mg | Calcium: 18mg | Iron: 0.6mg