Go Back
+ servings
skinny lemon muffins stacked cropped.
Print Recipe
5 from 198 votes

Skinny Lemon Muffins

These healthier Skinny Lemon Muffins are slimmed down on calories but not moist texture and light lemon flavor. Add our optional Lemon Glaze for a bright pop of more fresh lemon flavor too!
Prep Time10 minutes
Cook Time18 minutes
Cooling Time (estimate)10 minutes
Total Time38 minutes
Course: Breakfast
Cuisine: American
Diet: Gluten Free, Low Calorie, Vegan, Vegetarian
Servings: 12
Calories: 90kcal
Author: Toni Dash

Ingredients

  • 2 tablespoons ground flaxseed
  • ¼ cup water
  • ¾ cup unsweetened almond milk
  • cup granulated sugar
  • cup unsweetened applesauce
  • 1 teaspoon vanilla extract
  • ¼ cup fresh lemon juice about 2 lemons
  • Zest from 2 lemons
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • 2 cups all purpose flour regular or gluten-free measure-for-measure flour blend

Instructions

  • Preheat oven to 375 degrees. Spray a 12-cavity muffin tin with non-stick cooking spray. Or alternatively, line the cavities with baking liners.
  • In a small bowl, whisk together ground flaxseed and water. Set aside for about 5 minutes to allow it to gel.
  • In a large mixing bowl, whisk together the almond milk, granulated sugar, unsweetened applesauce, vanilla extract, lemon juice, lemon zest and flaxmeal mixture until well combined.
  • Add the baking powder and baking soda and stir until combined. This addition will cause the batter to become slightly bubbly (normal and good!).
  • Stir in the all purpose flour just until combined. DO NOT OVERMIX.
  • Scoop the batter into the prepared pan filling each cavity ¾ full (divide evenly between the 12 muffin cavities). Bake in the preheated oven for 18-19 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow to cook in the muffin tin for a few minutes then transfer to a wire cooling rack to fully cool before serving. Once cooled the options Lemon Glaze can be added (see NOTES section below).

Notes

Optional Lemon Glaze
This optional glaze is the equivalent of 16 calories per muffin or 1 Weight Watchers Point (link takes you to your WW app tracker for the glaze). It adds some additional sweetness and a pop of bright lemon flavor.
  • 6 tablespoons powdered sugar (¼ cup + 2 tablespoons)
  • 1 tablespoon freshly squeezed lemon juice
  • zest from ½ a lemon
  1. Combine the ingredients in a medium bowl and whisk to fully combine.
  2. Place the muffins on a cooling rack over a sheet of foil or plastic wrap for easy clean up.
  3. Using a dining spoon to drizzle a small amount of glaze over the top of the muffins (it will not fully coat them; just drizzle as you move the spoon back and forth over each muffin to create lines of glaze).
  4. Allow the glaze to fully set before serving or storing.
Variations
Use some lemon extract. These muffins have a very light lemon flavor. If you'd like more lemon flavor add 1 teaspoon of lemon extract to the batter.
Make lemon poppy seed muffins! Stir in 2 tablespoons of poppy seeds to make this favorite muffin.
Expert Tips
Spoon the flour; no scooping! Spoon the flour into your measuring cup piling it above the top of the measuring cup, use the back of a dining knife to to scrape across the measuring cup to discard excess flour to make a cup. This ensures you won't have the flour densely packed which happens with scooping the measuring cup into the flour. Scooping risks too much flour making muffins dense and tough.
Use non-stick baking liners. We recommend using non-stick parchment liners, reuseable silocone baking cups and spraying the muffin tin without using liners to ensure the muffins do not stick to the liners.
Use a cookie scoop or ice cream scoop. Using a scoop to transfer the batter to the muffin tin ensures an even amount in every muffin cavity, is very fast and minimizes spills.
Don't refrigerate the muffins. Placing muffins in the refrigerator will change their texture and risks drying them out. If not planning to eat them within a few days follow instructions for freezing them.
How to store
Once the muffins have fully cooled place (or glaze has set if using) store muffins in an airtight container lined with a paper towel. Store at room temperature for 2-4 days. Replace paper towels if they become moist.
Freezing: place fully cooled muffins in a freezer safe airtight container and freeze for up to 2 months. Thaw at room temperature.

Nutrition

Calories: 90kcal | Carbohydrates: 18g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.2g | Sodium: 138mg | Potassium: 43mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2IU | Vitamin C: 2mg | Calcium: 65mg | Iron: 1mg