These healthy lemon muffins with coconut glaze are light, fluffy and taste amazing. Made with lemon zest and lemon juice, maple syrup and applesauce, here’s a healthy version everyone will love! Plus, the coconut glaze adds extra sweetness that matches perfectly with the tangy taste of lemon.
Healthy Lemon Muffins Ingredient List
- Lemons: we’re using the zest and the juice for a rich lemon taste.
- Flour: a mix of white all purpose flour and almond flour.
- Applesauce: use sweetened applesauce for a soft texture.
- Maple syrup: the sweetener in this recipe.
- Milk: either plant based or cow milk.
- Neutral oil: such as melted coconut oil or vegetable oil.
- Eggs: 2 eggs are needed. To make these muffins vegan, you can also use flax eggs.
- Vanilla extract: to perfume the muffins.
- Baking powder & baking soda: we’re using both to make sure muffins rise.
- Salt: to balance sweetness.
- Poppy seeds or Chia seeds (optional).
- Coconut butter: it’s the base of our glaze. Please make sure you’re using coconut butter and not coconut oil. We will combine the melted coconut butter with water to dilute and create a beautiful glaze.
- Icing sugar: just a few tablespoons to sweeten the glaze.
Pro Tips
- Don’t over mix the batter. We want to get moist muffins and we don’t want to overwork the dough.
- When zesting lemon, make sure you stop after removing the yellow peel, avoiding the white pith. I recommend zesting lemons first, then juicing them.
- Use a toothpick to make sure the muffins are cooked. Cooking time may differ from an oven to another.
- Add the glaze when the muffins have completely cooled down.
Healthy Lemon Muffins with Coconut Glaze
12
servings20
minutes20
minutes40
minutesThese healthy muffins with coconut glaze are light, fluffy and taste amazing. Made with lemon zest and lemon juice, maple syrup and applesauce, here’s a healthy version everyone will love!
Ingredients
- Muffins
Zest of 2 lemons
⅓ cup of lemon juice (the juice of 1 ½ or 2 lemons)
½ cup of applesauce (sweetened)
2 eggs
⅓ cup of milk of choice
½ cup of neutral oil (such as melted coconut oil or vegetable oil)
⅓ cup of maple syrup
1 tsp of vanilla extract (optional)
1 ½ cup of white all purpose flour
¾ cup of almond flour
½ tsp of baking soda
1 ½ tsp of baking powder
¼ tsp of salt
1 tbsp of poppy seeds or chia seeds (optional)
- Glaze
¾ cup of melted coconut butter*
4-5 tbsp of icing sugar
4-5 tbsp of water
Lemon zest to garnish
Instructions
- Preheat the oven to 375F and place the grill in the middle. Line a 12 cup muffin liners and spray the inside of the liners with nonstick cooking spray.
- In a medium bowl, add the dry ingredients: all purpose flour, almond flour, baking soda, baking powder and salt. Mix well and set aside.
- In another bowl, add the wet ingredients: zest and juice of lemons, applesauce, eggs, milk, oil, maple syrup and vanilla extract. Whisk together.
- Gently fold the dry ingredients into the wet ingredients until combined. Add poppy seeds or chia seeds and mix well.
- Divide batter evenly into 12 muffin cups. Bake for 20-24 minutes, or until the tester comes out clean.
- Let it cool for 5 minutes and place into a baking rack to cool down completely.
- Prepare the glaze. Microwave the coconut butter for about 45 seconds to 1 minute. Add icing sugar and water. Mix well to dilute. If it’s the glaze is too thick, add more water. If it’s not enough thick, add more powdered sugar.
- Glaze each muffin and sprinkle with extra lemon zest. If needed, place the muffins in the fridge for 5-10 minutes so that the glaze is more opaque.
Notes
- Please make sure you’re using coconut butter and not coconut oil for the glaze.
- Coconut butter replacement: If you’re not able to find coconut butter or you don’t like the coconut taste, you can prepare the glaze with powdered sugar.
Combine 1 cup of powdered sugar with 2 tbsp of lemon juice (add more if needed). Sprinkle with lemon zest.
FAQ
Can You Freeze Lemon Coconut Muffins?
Yes of course. I recommend freezing the muffins without the glaze. Place into an airtight container in the freezer for up to 2 months.
I’m not able to find coconut butter, what can I do instead?
You can also do icing with powdered sugar. Combine 1 cup of powdered sugar with 2 tbsp of lemon juice (add more if needed). It won’t have the same texture as the coconut butter glaze, but will still bring extra sweetness to the muffins.
