I love a good muffin for breakfast. But one thing that I do struggle with is the fact that most muffins are full of sugar and other ingredients that really don’t make for a very healthy breakfast.
I decided to take one of my favorite muffin flavors(who doesn’t love a blueberry muffin?) and make it a bit healthier so that I could feel good about serving a batch to my kids in the morning. These muffins are sort of a mesh between a blueberry muffin and a lemon poppy seed muffin.
Instead of using all white flour, I added in oat flour in place of half. Oat flour is whole grain and I really love the softness it adds to my baked goods. It has become one of the flours I use most frequently.
Instead of butter I used coconut oil. Make sure to melt it before using in the muffins so that it will mix in smoothly. 15 seconds or so in the microwave ought to do the trick.
There is no refined sugar in these muffins, instead they are sweetened with coconut palm sugar. The glaze, however, is made with powdered sugar. So I guess I can’t say they are completely refined sugar free. You could certainly omit the glaze, however, if desired.
I also threw in a handful of chia seeds. They are very reminiscent of Poppy Seeds, but pack in SO much nutrition. They add a nice texture with a little crunch.
The glaze really brings the meyer lemon flavor out, but if you can’t find Meyer lemons, regular will do just fine. If you don’t want such a strong lemon flavor in the glaze, you could use a little water in place of some of the lemon juice. If you use Meyer lemons, however, you won’t likely need too as they are sweeter and milder in flavor than a regular lemon.
More Muffins:
Banana Bread White Chocolate Chip Muffins
Gingerbread Pomegranate Muffins
- FOR THE MUFFINS:
- 1¼ C. Oat Flour
- 1¼ C. All-purpose Flour
- ¾ t. Baking Soda
- ½ t. Salt
- ⅔ C. Coconut Palm Sugar
- ¾ C. Greek Yogurt( I used Greek Honey Yogurt)
- ½ C. Coconut Oil(in liquid state)
- Juice of 1 Meyer Lemon
- zest of 1 Meyer Lemon
- 1 t. Vanilla
- 2 Eggs
- 3 T. Chia Seeds
- 6 Ounces Blueberries(fresh or frozen)
- FOR THE GLAZE:
- 1 C. Powdered Sugar
- Juice of 1 Meyer Lemon
- Preheat the oven to 350 degrees. Line a muffin tin with baking wrappers.
- In a mixing bowl, whisk together the oat flour, flour, baking soda and salt. Set aside.
- In a large mixing bowl, combine the coconut palm sugar, yogurt, oil, lemon juice and zest, vanilla, eggs and chia seeds and whisk until well blended.
- Add the dry ingredients to the bowl and mix in until just combined. Fold in the blueberries.
- Divide the batter between the prepared muffin tins.
- Bake in the preheated oven for 18-20 minutes.
- Cool on a wire rack.
- FOR THE GLAZE:
- Place the powdered sugar in a bowl. Slowly whisk in a little bit of the meyer lemon juice at a time, until smoothly incorporated. Use more or less juice to achieve the desired consistency.
- Drizzle over cooled muffins.
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