Healthy Lemon-Maple Muffins

Sublimely tart, with hints of pure maple syrup, I have a feeling you'll be making these muffins over and over again.

For a gluten-free version: Use a gluten-free baking mix and cut the measurements for the baking powder and baking soda in half. Or, grind 2 cups oats (regular or quick-cooking) into a fine powder and use that instead of flour.

For vegan version: Use dairy-free milk instead of regular milk and use a "flax egg" instead of a regular egg. To make a flax egg, combine 1 tablespoon flaxseed meal/ground raw flaxseeds and 2 1/2 tablespoons water; let the mixture sit for 5 minutes before using.

Sweetened with maple syrup: I sweetened these muffins with maple syrup instead of sugar for two reasons - I wanted the maple flavor to complement the lemon, AND I wanted to create sugar-free muffins. You can also use honey or coconut sugar and the muffins will be equally healthy (with no refined sugar).

To make larger muffins: I used three mini muffin pans and made 36 mini muffins. For regular-size muffins, use regular pans and make 12-16 muffins.

Healthy Lemon-Maple Cupcakes

Cooking spray
2 cups all-purpose flour (or gluten-free flour or ground oats)
1 tablespoon finely grated lemon zest
2 teaspoons baking powder
1/2 teaspoon baking soda
Pinch of salt
2/3 cup milk (or dairy-free milk)
1/2 cup maple syrup (or honey or coconut sugar)
1/4 cup fresh lemon juice
1/4 cup vegetable oil or melted coconut oil
1 large egg (or 1 flax egg)
1 teaspoon pure vanilla extract

Preheat the oven to 350 degrees. Coat three 12-cup mini muffin pans with cooking spray.
In a large bowl, combine the flour, lemon zest, baking powder, baking soda, and salt. Mix well and set aside.
In a medium bowl, whisk together the milk, maple syrup, lemon juice, egg, and vanilla. Whisk the milk mixture into the flour mixture.
Spoon the mixture into the prepared pans, filling each cup about 2/3 full (I used a cookie scoop and it was the perfect amount for each muffin). Bake for 10 to 12 minutes, until a wooden pick comes out clean or with moist bits clinging to it.
Cool the pans on wire racks. Serve warm or room temperature. Store leftovers in airtight containers.

Makes 36 mini muffins