Roy’s Light Lemon Muffins

12 muffins

    Without Crumb Topping: 2 Better Balance Bites / WW Points

    Calories 102   Fat 1g   Sat. Fat 0.3g   Protein 4.4g   Carbs 28.9g   Fiber 0.8g   Sugars 1.2g

    With Crumb Topping: 3 Better Balance Bites / WW Points

    Calories 122   Fat 1.6g   Sat. Fat 0.4g   Protein 5g   Carbs 36.1g   Fiber 1.1g   Sugars 1.2g

Ingredients 

· Cooking spray

· 2 cups flour

· 1 tsp baking soda

· 1 tsp baking powder

· 1/2 tsp salt

· 2/3 cup plain Greek yogurt, room temperature

· 2/3 cup sugar replacement

· 1/3 cup unsweetened applesauce

· 1/3 cup lemon juice

· Zest of 2 lemons

· 2 large eggs, room temperature

· 1 tsp lemon extract

Optional Add-Ins

· 1–1 1/2 Tbsp poppy seeds

OR

· 3/4–1 cup fresh or frozen blueberries (tossed in 1 tsp flour if frozen)

Crumb Topping (Optional but delicious)

· 1/4 cup flour

· 1/4 cup quick-cooking oats

· 4 tsp light butter

· 1/4 cup sugar replacement

· 2 tsp lemon juice, leftover from muffin, optional

· 1/2 tsp lemon zest, taken from muffin, optional

Icing (Optional but boosts the lemon flavor)

· 1-2 Tbsp lemon juice (depending on desired thickness)

· 1/3 cup powdered sugar replacement

· Optional: A drop of lemon extract for extra zing

Directions

1. Preheat oven to 375°F. Coat a 12-cup muffin tin with cooking spray or line with paper liners and set aside.

2. Prepare the crumb topping: In a small bowl, mix flour, oats, sugar replacement, and butter. Use your fingers or a fork to blend into a crumbly texture. Add lemon zest if desired. Set aside.

3. In a large bowl, whisk together the flour, baking soda, baking powder, and salt.

4. In a medium bowl, whisk together the yogurt, sugar replacement, applesauce, lemon juice, lemon zest, eggs, and lemon extract.

5. Add the wet ingredients to the dry ingredients and stir together just until incorporated. Do not overmix. When there is only a little flour visible, incorporate any add-ins, if using.

6. Divide the batter into prepared muffin cups. Sprinkle evenly with the crumb topping, if using, lightly pressing it into the batter. Coat the top with some cooking spray to promote browning and help the crumb mixture stay in place.

7. Bake for 18–22 minutes, or until the tops are puffed and a toothpick inserted into the center comes out clean.

8. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

9. (Optional) To make the icing combine all the ingredients in a small bowl and stir to combine. Drizzle over the cooled muffins.

Notes

· Once cooled, store muffins in an airtight container up to 3 days at room temperature or up to a week in the fridge.

· You can also freeze the muffins in a freezer bag with as much air removed as possible for up to 3 months. Thaw at room temperature or in 15-second increments in the microwave.