Skinny Lemon Muffins

I don't like the name "skinny" in recipe names... it just makes it sound so unappealing.  Hence, these are now simply Lemon Muffins.  And, holy cow, are they good (and very moist)!  You'll want to double these.

P.S.  When I was making them, the batter was really dry (as in, lots of flour still totally untouched), so I ended up just pouring some more milk in the bowl and mixing it up.  Kinda odd, but it worked.  I just guessed as to how much I needed.  I also couldn't find lemon Greek yogurt, so I went with lime and it was delish.

Lemon Muffins

Author: Trish - Mom On Timeout

Serves: 12 muffins

Ingredients

·        1⅔ cup flour (half white, half whole wheat)

·        ⅔ cup granulated sugar

·        2 tsp baking powder

·        ½ tsp salt

·        ⅓ cup coconut oil

·        ⅔ cup vanilla, lime, or lemon Greek yogurt

·        ⅓ cup milk

·        1 egg, room temperature

·        1 - 2 tbsp lemon zest

Glaze:

·        2 tbsp fresh lemon juice

·        1 cup powdered sugar

·        1 tbsp lemon zest

Instructions

1.   Preheat oven to 350F.

2.   Line muffin pan with baking cups or spray with nonstick cooking spray.

3.   Combine flour, sugar, baking powder and salt in a small bowl. Set aside.

4.   Whisk together coconut oil, Greek yogurt, milk, egg and one to two tablespoons of lemon zest together in a medium bowl.

5.   Stir in flour mixture just until moistened (you might need to add more milk if batter is too dry).

6.   Divide batter evenly among 12 muffin cups.

7.   Bake for 16 to 20 minutes or until an inserted toothpick comes out clean. Cool in pan for several minutes before removing. Place on a cooling rack.

Optional Glaze

1.   Combine lemon juice, powdered sugar, and lemon zest in small bowl. Mix until smooth.

2.   Drizzle over muffins a few minutes after removing from pan.