Lemon Coconut Yogurt Muffins

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Brighten up your day with these healthier muffins!

Meet our Lemon Coconut Yogurt Muffins! These better for you mini muffins are everything we love in a wholesome snack: fresh, zesty, and perfectly sweetened without refined sugar.

Made with creamy yogurt, real lemon zest, and mellow coconut, they’re soft, tender, and full of citrusy flavor in every bite. Naturally sweet and portioned just right, they’re a great option for breakfast on the go, lunchbox treats, or a light afternoon pick-me-up. Bonus: They’re as simple to make as they are satisfying.

Lemon Coconut Yogurt Muffins

Servings mini muffins

Ingredients

1⅓ cups all-purpose flour
1½ tsp baking powder
¼ tsp Kosher salt
1 cup Greek yogurt
2 eggs
¼ cup maple syrup
1 lemon, zest, and juice
½ cup shredded coconut, sweetened

Instructions

Preheat oven to 350 degrees F. Lightly butter a 24-hole mini muffin pan and set it aside.
In a small bowl, combine the flour, baking powder, and salt. Stir to combine and set aside.
In a large mixing bowl, combine the yogurt, eggs, maple syrup, lemon juice, and lemon zest, then whisk until smooth.
Add the shredded coconut and stir with a wooden spoon to combine.
Add about half of the flour mixture to the wet ingredients and, using a wooden spoon, stir to combine. Add the remaining flour mixture to the batter and mix until well combined.
Evenly divide the batter into the mini muffin pan.
Bake in the oven for 15-20 minutes, or until the tops are lightly golden and the centers are slightly puffy.