Phenomenal Phoods

Healthy Lemon Muffins with Honey Yogurt Sauce

Ingredients:

For the muffins

• 1/2 cup honey
• 1 cup Greek yogurt
• 1/2 cup coconut oil
• 1/3 cup almond milk
• Zest of 2 lemons
• Juice of 2 lemons (about 1/4 cup)
• 1 tablespoon fresh, grated ginger
• 1 1/2 cups white whole wheat flour
• 1/2 cup wheat germ
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon salt

For the honey yogurt sauce

• 1 tablespoon honey
• 1/4 cup nonfat Greek yogurt
• 1/4 teaspoon ground ginger
• Zest of 1 lemon

Instructions:

For the muffins

1. Preheat oven to 350 degrees F. and line a 12 cup muffin tin with muffin papers.
2. Whisk together the honey, Greek yogurt, eggs, coconut oil, lemon zest, lemon juice, almond milk and ginger.
3. Add eggs, one at a time, whisking after each until combined.
4. Stir in the dry ingredients just until combined. It's ok if there are a still a few flour lumps. You do not want to over mix the batter.
5. Fill muffin cups 2/3 of the way and bake at 350 degrees F. for 12-15 minutes. The top should be set, and a toothpick inserted should come out very nearly clean. You don't want it to be completely dried out on the inside, or your muffins will be dry when they cool.
6. Let muffins rest in the tin for a couple of minutes before removing and placing on a rack to cool.

For the honey yogurt sauce

1. Whisk all ingredients together and drizzle over muffins to serve.