Skinny Lemon Muffins

Typically, when Dan sees or hears the word “skinny,” as part of a recipe description, he has absolutely no interest in trying it.

And you know what? Sometimes he’s right — there are certain things that just shouldn’t be made skinny — like Buffalo Chicken Dip and Pecan Pie Bars.

But other times, I have to trick him.

In the case of these muffins, though, I purposely dropped the “skinny” description in an effort to get him to leave them alone. A girl should be able to enjoy a few treats every now and then, right?

Except I had like two before he ate the rest of the dozen in three. days.

When I questioned Dan about it, he said, “One was never enough for me with those muffins.”

While it speaks to the total deliciousness of these muffins, I was obviously disappointed.

The good news? There’s always room for another batch.

Now that it’s finally starting to feel like spring here in Chicago, anything lemon-y sounds utterly delicious. Plus, after recently reading about the health benefits of lemons, I’ll take that vitamin C any way I can.

I made these awhile back before I went totally gluten-free, but you could easily make these in a gluten-free version as well using buckwheat flour or almond flour in place of white flour. (Note: oats are naturally gluten-free but I would recommend purchasing gluten-free oats to make your oat flour if you have a strong sensitivity or are celiac.)


Skinny Lemon Muffins

Adapted from Mom on Timeout
Makes 12 muffins


1 cup flour
2/3 cup oat flour*
2/3 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/3 cup coconut oil (melt over a stove top first)
2/3 cup non-fat Greek yogurt
1/3 cup skim milk
1 egg
Zest of one lemon

*To create oat flour, simply pour whole grain oats into a food processor (or be lazy and use your immersion blender) and pulse until fine. Do not over blend – 30 seconds should do the trick.


Preheat oven to 350 degrees F. Line muffin tin with baking cups or spray with cooking spray.

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

In medium bowl, whisk together coconut oil, Greek yogurt, milk, egg and lemon zest. Stir in flour mixture until just moistened.

Divide batter evenly among muffin cups. Bake for 18-20 minutes or until just golden brown. Cool before removing.

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