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LEMON MUFFINS WITH A LEMON-HONEY GLAZE (GRAIN FREE, SCD) these lemon muffins are simple and delightful, a perfect summer-is-approaching breakfast treat, snack or dessert, with an optional but extremely easy lemon-honey glaze.

Who is to really say what qualifies as too many lemon recipes? I could legitimately start a lemon-flavoured food blog at this point. That might not even be a bad idea. Get my niche going for real. I guess before I become a professional lemon-flavoured-food blogger, I am going to just share *yet* another lemon-flavoured recipe as summer (or perhaps even, just spring, we’ll take whatever we can get over here) is tantalizingly close and this recipe certainly feels summer-y.

These lemon muffins are a rare muffin recipe where I opted to combine almond flour and coconut flour, as well as thick, 24-hour dripped SCD yogurt (or else just use your preferred thick/greek yogurt brand), to result in the most perfect little muffins in texture and consistency and flavour (what else do you even want from me???).

lemon muffins with a lemon honey glaze grain free, scd diet

While I do have a lot of lemon-inspired recipes on my site (see more on those ideas below), I wanted something classic, (or classy? Lemon is definitely a classy lady), simple and satisfying. A lemon muffin hits those three points, with the lemon-honey glaze making it a little bit fancier (classier?) while also keeping the “simple” checkbox filled. 

The lemon-honey glaze is really just an extra sprucing up for  any one child or man who might enjoy a bit of extra sweetness, however these store best in the freezer pre-glazed (and glaze when you want to serve). They are also delicious without the glaze, packing a still-sweet (shout out honey) lemon punch.

If you do try making these lemon muffins, let me know how they turned out. Leave me a comment and rating below, and if you take a picture, tag me on Instagram @grainfreee so I can see!

A few related recipes if you’re looking for some delicious grain free lemon-tasting treats:

lemon muffins w a lemon-honey glaze (grain free, scd diet)

lemon muffins with lemon-honey glaze: ingredients

Lemon muffins

  • 1/2 cup of coconut flour
  • 1/3 cup of almond flour
  • 1/3 cup of dripped SCD yogurt (this should be thick, greek-style yogurt)
  • 1 tbsp of vanilla
  • 1/2 tbsp lemon zest and 1 tbsp juice
  • 1 tsp of baking soda
  • 1/2 cup of honey
  • 4 tbsp of grape seed oil
  • 1/2 tsp of apple cider vinegar
  • 4 eggs 

Lemon-honey glaze (optional)

  • 2 tbsp of honey (liquid-y or warmed up for a few seconds to soften)

  • 1 tbsp of lemon juice

  • 1 tbsp of coconut oil (melted)

  • 1/2 – 1 tsp of zest for topping

lemon muffins with lemon-honey glaze: how to

Lemon muffins

  • In a food processor or else by hand, mix together the flours and baking soda.
  • Add in the dripped yogurt and continue to mix well. Once combined, add in the wet ingredients except eggs, one by one — grape seed oil, honey, lemon juice and zest, apple cider vinegar and vanilla extract. 
  • Finally, add in eggs, mixing until well combined.
  • Pour batter into parchment paper cups in a prepared muffin tray.
  • Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool before taking the muffins out of the tray and adding the glaze.

Lemon-honey glaze (optional)

  • Ideally, prepare and glaze your muffins immediately before serving/eating.
  • Whisk all the ingredients together until well combined.
  • Drizzle generously across each muffin, and top the center of each muffin with a few pieces of lemon zest for decoration.
lemon muffins with a lemon honey glaze (grain free, scd diet)
lemon muffins with a lemon honey glaze (grain free, scd diet)
lemon muffins with a lemon honey glaze (grain free, scd diet)

lemon muffins with lemon-honey glaze (grain free, scd diet)

these lemon muffins are simple and delightful, a perfect summer-is-approaching breakfast treat, snack or dessert, with an optional but extremely easy lemon-honey glaze.
Course: Breakfast, Dessert, Snack
Author: grainfreee.com

Ingredients

Lemon muffins

  • 1/2 cup coconut flour
  • 1/3 cup almond flour
  • 1 tsp baking soda
  • 1/3 cup dripped SCD yogurt yogurt that has been dripped for 24 hours resulting in a thick, greek-style yogurt
  • 1 tbsp pure vanilla extract
  • 1 tbsp lemon juice
  • 1/2 tbsp lemon zest
  • 1/2 cup honey
  • 4 tbsp grape seed oil
  • 1/2 tsp apple cider vinegar
  • 4 eggs

Lemon-honey glaze (optional)

  • 2 tbsp honey liquid-y or warmed up for a few seconds to soften
  • 1 tbsp lemon juice
  • 1 tbsp coconut oil melted
  • 1/2 - 1 tsp zest for topping

Instructions

Lemon muffins

  • In a food processor or else by hand, mix together the flours and baking soda.
  • Add in the dripped yogurt and continue to mix well. Once combined, add in the wet ingredients except eggs, one by one -- grape seed oil, honey, lemon juice and zest, apple cider vinegar and vanilla extract. 
  • Finally, add in eggs, mixing until well combined.
  • Pour batter into parchment paper cups in a prepared muffin tray. 
  • Bake in a preheated oven at 350 for 25 minutes. Remove from oven and allow to cool before taking the muffins out of the tray and adding the glaze.

Lemon-honey glaze (optional)

  • Ideally, prepare and glaze your muffins immediately before serving/eating.
  • Whisk all the ingredients together until well combined.
  • Drizzle generously across each muffin, and top the center of each muffin with a few pieces of lemon zest for decoration.

2 Comments

  1. These look delicious! Can you recommend a dairy free swap for the yogurt? Can’t wait to make these 🙂

    1. Hey Kristen! So sorry for my late reply here, but I hope you still get a chance to try these – honestly, for a dairy-free swap, I would suggest going with coconut yogurt if you can tolerate? Or you can also try subbing in dry curd cottage cheese aka farmer’s cheese – it is typically suitable for those with lactose intolerance because it has little to no lactose. I hope this helps, let me know!!

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