In the middle of winter, I always find myself coming back to one of my favorite flavor combinations: lemon and ginger. The idea for these particularly muffins came to me one day while drinking some lemon-ginger tea. The smell was a wonderful mix of sweetness, spice, and citrus — perfect if you’ve got a cold, or even just to warm you up when it’s blustery.
I LOVE ginger, and I’m always disappointed if something billed as “ginger” isn’t gingery enough. And these muffins live up to their name. But even if you’re not a ginger-fiend, I think you’ll still find they’re well-balanced.
I used some whole wheat flour and greek yogurt in here, so we can say they’re healthy, right? And without the glaze, there’s no refined sugar. Plus, each muffin has 5 grams of protein! So yeah, let’s say they’re good for you.
At least that lemon-ginger combo (especially with some fresh ginger root!) makes them feel like they’re boosting your immune system.
Lemon Ginger Muffins
With 5 grams of protein per muffin, enjoy these for breakfast, a snack, or treat!
Ingredients
Muffins
- 1 cup whole wheat flour
- 2 cups all purpose flour
- 1 teaspoon baking powder
- 3/4 teaspoon baking soda
- ½ tsp salt
- 1 cup honey
- 1 tsp ground ginger
- ¾ cup coconut oil melted and cooled
- 2 eggs
- 1/2 cup non-fat greek yogurt
- 1 tbsp lemon juice
- 1 tbsp lemon zest
- 1 tbsp freshly grated ginger
Lemon Glaze
- 1/2 cup powdered sugar
- 1 tbsp lemon juice
Instructions
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Preheat your oven to 350. Spray 15 muffin cups with non-stick baking spray.
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In a medium bowl, mix together dry ingredients: both flours, baking powder, baking soda, salt, and ground ginger.
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If your coconut oil is solidified, melt in short bursts in the microwave and let it cool (it can be warm – but if its too hot the eggs will cook!). In a large bowl, mix together honey and melted coconut oil. Add eggs and mix until eggs are beaten and combined. Next, add greek yogurt, lemon juice, zest, and grated ginger.
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Add your dry ingredients to your wet ingredients – stir until just combined (it’s okay if you see a few specks of dry in your wet – but overmixing will give you a tougher muffin).
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Scoop batter into muffin cups, filling about ¾ of the cup – or more for bigger muffins. Bake for 16 mins, or until toothpick inserted in the middle comes out with just a few crumbs. Place on wire rack to cool.
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While muffins cool, prepare the glaze (totally optional – they’re still delicious and a bit healthier without the glaze!). Whisk powdered sugar and lemon juice. Drizzle over the top of the muffins once they’re cool.
Recipe Notes
Instead of the glaze, sprinkling some turbinado or demerara (or even a little granulated) sugar on top of the muffins before they go into the oven adds a nice crunchy sweetness. But again, muffins are also great without!