"Secret Ingredient" Sugar Free Lemon Muffins

Muffins are such an easy and convenient snack or on-the-go breakfast option. However, most options are so jam-packed with sugar that they’re practically a cupcake without frosting!

If you’d love to start your day with a delicious lemon muffin (without all the refined sugar), these Sugar free Lemon Muffins sweetened naturally with a touch of honey are perfect for you!

Muffins are a great baked good to make with kids – they have just a few ingredients and are basically stir and cook! You don’t have to worry about small lumps in the batter, because they will bake out.

These sugar free lemon muffins are light and fluffy – perfect for an indulgent afternoon snack or something light and sweet after supper.

The “secret ingredient” is ricotta cheese — it provides a decadent texture AND protein, making these a treat you can feel good about indulging in!

Sugar Free Lemon Muffins Ingredients

2 cups all-purpose flour
⅓ cup milk
½ cup ricotta cheese
1 egg
4 Tablespoons butter
1 teaspoon baking powder
¼ cup vegetable oil or olive oil
1 Tablespoon lemon juice
½ teaspoon salt
¼ cup honey

Tip: Almond flour works as a great one-for-one gluten-free substitution for this recipe.

Kitchen Tools You May Find Helpful

Muffin tray
Non-slip mixing bowls
Measuring cups and spoons
Whisk

TIP: We love these reusable silicon baking cups because muffins pop right out!

Directions

Preheat oven to 350F.

Line a muffin pan with liners and set aside.

In a large bowl, mix the vegetable oil, ricotta cheese, egg, butter, salt, lemon juice, and honey.

Stir the baking powder into the flour and add to the wet mixture, followed by the milk.

Whisk until well combined and no lumps remain.

Portion 1/3 cup scoops of batter into each muffin liner.

Bake for 20 – 25 minutes, or until golden brown.

Let the muffins cool for one minute in the tray before removing to a cooling rack to cool completely.

Serve and enjoy.

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"Secret Ingredient" Sugar Free Lemon Muffins

Ingredients

2 cups all-purpose flour
⅓ Cup milk
½ cup ricotta cheese
1 egg
4 Tablespoons butter
1 teaspoon baking powder
¼ cup vegetable oil
1 Tablespoon lemon juice
½ teaspoon salt
¼ cup honey

Instructions

Preheat oven to 350F.
Line a muffin pan with liners and set aside.
In a large bowl, mix the vegetable oil, ricotta cheese, egg, butter, salt, lemon juice, and honey.
Stir the baking powder into the flour and add to the wet mixture, followed by the milk.
Whisk until well combined and no lumps remain.
Portion 1/3 cup scoops of batter into each muffin liner.
Bake for 20 – 25 minutes, or until golden brown.
Let the muffins cool for one minute in the tray before removing to a cooling rack to cool completely.
Serve and enjoy.

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