The oversized muffins sold at your favorite coffee spot have given the baked good a really bad rap. But it’s pretty deserved: Some grab-and-go versions have almost 600 calories. Still, with a few clean ingredient tweaks—like swapping white flour for whole grain oat flour—and a standard size baking tin, you can whip up a muffin with only 160 calories. Best of all: These lemony treats are ready to devour in just 30 minutes. Makes 12 muffins Muffins 2 c oat flour 2 tsp baking soda ½ tsp gluten-free baking powder ¼ tsp salt ¼ c coconut oil, melted ⅔ c organic brown sugar zest of 2 lemons 2 eggs 1 Tbsp lemon juice ¾ c plain yogurt 1 tsp vanilla extract Glaze 1 Tbsp lemon juice ½ c confectioner’s sugar
- Heat oven to 375°F. Place paper liners in a 12-cup muffin tin.2. In a medium bowl, combine flour, baking soda, baking powder, and salt. Set aside.3. In a large bowl, combine oil, sugar, and zest. Add eggs, lemon juice, yogurt and vanilla. Fold dry ingredients into wet ingredients and combine. Do not over mix. MORE: No-Bake Dessert: Chocolate, Almond Butter and Chocolate Bites
- Divide batter evenly among paper liners. Bake until a wooden pick inserted in the center of the muffin comes out clean, 18–20 minutes. Let cool for 5 minutes.5. Meanwhile, make the glaze: Combine lemon juice and powdered sugar and whisk until smooth. Drizzle on cooled muffins and serve. NUTRITION (per muffin) 160 cal, 4 g pro, 23 g carb, 2 g fiber, 14 g sugars, 7 g fat, 4.5 g sat fat, 300 mg sodium
