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Lemon Muffins


lemon muffins
Last night before I went to bed I went into my little girl’s room, as I always do, and kissed her beautiful face goodnight.

I came out and sat on the arm of the couch, next to my Husband.

I looked at him and said “I am in awe of that child” before taking myself to bed.

At the end of each day when I have a moment to myself and my mind finally slows down, I think of my children, all three of them. I think of them as they are, as their perfect individual selves. I think of the gifts that they have given me and the richness that they have brought to my life.

Last night was a night for my little girl. The first child I carried.

I could write about her, about all of them, for pages on end. But I just want to share last night.

My Lulu,

I used to write to you often and now I seldom do. Life gets crazy busy as you have seen. One thing, then another, the routine and haste of it all. Every day living.

But I am taking a moment now to tell you how exquisite you are. That at six years old you are wise beyond your years. That I needed you in my life and that is why you came. Without you I am lost.

You have always helped me, always held my hand and always showered me with love. You have always left me wondering what on Earth I did to deserve you.

Your intellect, compassion, kindness and positivity. These are traits you possess and display every day. They come across in your patience with your Brother, your passion for books, your comforting words and your forever glowing face.

Lulu, I cannot put you into a paragraph, a sentence or a page. I cannot adequately describe you to those whose life you have not blessed. I cannot convey all that you are, to me, to your Brother, to your Dad.

All I can say is that you are precious and perfect and that I couldn’t possibly love you any more. I feel so lucky to have you, to spend my days with you and call you my daughter.

May our relationship always be exactly as it has always been. There is not a moment I would change. You are as much a part of me as my own heart, my own mind. We know each other inside out and I never want to let that go.

Loving you always,

Mum. x

Lemon Muffins

  • 1/3 cup maple syrup
  • 3 eggs
  • 1/2 cup natural or coconut yoghurt
  • zest of one lemon
  • juice of two lemons
  • 1 tablespoon of macadamia oil or melted coconut oil
  • 3 cups almond meal
  • 1 teaspoon bicard soda
  • Preheat your oven to 175°C or 350°F
  1. Grease 14 standard size muffin holes.
  2. Place the eggs, maple syrup and yogurt into a medium sized bowl and whisk to combine. Add the lemon juice, zest and whisk. Add the oil. Whisk. Add the almond meal, again, whisk to combine. Lastly add and combine the bicarb soda.
  3. Spoon the mixture evenly into your muffin holes and bake for 20 – 25 minutes, or until lovely and golden and an inserted skewer comes out cleanly.
  4. Remove from the oven and leave in the muffin tray for 10 minutes. Run a knife gently around the edge of each muffin and transfer them to a cooling rack. Serve. Eat. Enjoy.

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Lemon Muffins
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Trina Bond September 10, 2014 - 8:52 pm

I came on wholefood simply earlier today and looked to see if there was a new post. There wasn’t. So I thought “I really feel like making something with lemon” & searched for lemon and these muffins came up. As I read your beautiful words I realised it was the newest post! Thank you for making something lemony for me to make just when I felt like it! Thankyou, again, for your gorgeous way with words. Your children are as blessed to have you as their Mum as you are to have them. I’ll let you know how I go making these tomorrow 🙂

Bianca Slade September 16, 2014 - 12:07 pm

Thank YOU!!! It is lovely of to write and it is always so nice to hear that you find the time for my little ramblings. Be sure to let me know how you go with the muffins. I hope you enjoy them. x

Fiona September 10, 2014 - 9:02 pm

Is there any other way we can do these without almond meal, or at least half it with something else ? I shudder when I think how many almonds go into 3 cups of the stuff !

Trina Bond September 11, 2014 - 11:01 am

1/2 1/2 with coconut flour is what I sometimes do 🙂

Fiona September 12, 2014 - 9:52 pm

Thanks Trina !

Bianca Slade September 16, 2014 - 12:09 pm

Thanks Trina! x

Bianca Slade September 16, 2014 - 12:08 pm

I have only made them this way but would love to hear how you go if you play around with a sub. x

Kerri September 18, 2014 - 8:12 am

Normally I would use half almond meal & half buckwheat flour as we don’t like the texture of coconut flour but for these I used only buckwheat flour so that my kids could take them to our nut free school. They turned out perfect.

Bianca November 29, 2014 - 8:48 pm

Is it a direct swap? (3 cups buckwheat flour??) We need nut-free too.

Kerri November 30, 2014 - 9:22 am

Yes I did it as a direct swap & the mixture was great.

Kerri September 16, 2014 - 6:24 pm

I just LOVE that these muffins are made with almond meal as my family is not at all fond of the coconut flour texture. Thanks again Bianca! Making these tonight!

Bianca Slade September 20, 2014 - 3:30 pm

Thank you!! I am glad you like them. x

Kerri September 16, 2014 - 8:12 pm

Verdict: DELICIOUS!!!!

Kerri September 16, 2014 - 8:15 pm

One more thing, would these freeze well? Thanks Bianca 🙂

Bianca Slade September 20, 2014 - 3:30 pm

They sure do. Thanks again for your feedback. I am glad you like them. x

Lemon Muffins ~ Wholefood Simply » webindex24.ch - News aus dem Web October 10, 2014 - 2:38 pm

[…] Lemon Muffins ~ Wholefood Simply […]

Stace November 30, 2014 - 7:06 am

This is beautiful and made me shed a tear. A question on the recipe could I substitute the eggs for chia seed replacement and would it work ok? We have an egg allergy. Thanks

Danielle December 18, 2014 - 1:49 pm

Hi Bianca! What’s the best way to store these?

Bianca Slade December 20, 2014 - 11:43 am

We are happy to keep them at room temp for around 24 hours but I typically put them in the fridge or freezer after that. x

Kylee Earl January 21, 2015 - 8:23 pm

These lemon muffins are my fave – I’ve made them twice and they have turned out perfect – I’ve shared the recipe twice to friends who enjoyed them too. Thank you for a delicious recipe : )

Bianca Slade January 24, 2015 - 9:41 am

Thank YOU so much!! I really appreciate your feedback and support, it is lovely of you to pass my work on. I hope you find many more recipes that you enjoy. Be sure to let me know. BIanca

Annabel January 31, 2015 - 9:10 am

Hello Bianca. I tried to make these muffins last night, swapping out the almond meal with half buckwheat & half coconut flour as suggested in the comments (for school lunches). The mixture was very crumbly & I had to add another lemon, more coconut oil & yoghurt to get the mixture to stick together but it was more like a dough & then when they cooked they were quite hard & didn’t cook on the inside & took much longer in my (not fan forced) oven. Hmmm! I was so disappointed! I have never had a problem making any of these recipes before, they have always turned out perfectly. I would like to try again as I love the delicate lemon yoghurt flavour but need them to be nut free. Would anyone have a suggestion? I am fairly new to muffin making! Thank you. Annabel x

Mandy March 18, 2016 - 11:21 am

These look so delicious! Is there a way to make these dairy free? Is there something to substitute the yogurt? Thanks! Mandy

Bianca Slade April 4, 2016 - 1:54 pm

HI Mandy, you can use coconut yoghurt. I hope this helps.


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