Sugar free Recipes

Lemon Muffins

written by Natvia Sweetener July 12, 2016 1 Comment


  • 1 lemon, zested and juiced
  • 1 cup/250g/8.4 oz plain yogurt
  • 1/2 cup/125ml vegetable oil
  • 1/2 tsp vanilla extract
  • 1 egg
  • 2 1/2 cups/375g/13.2 oz plain flour
  • 4 tsp baking powder
  • 1/4 tsp salt
  • 2/3 cup/120g/4 oz Natvia
Makes: 12 Muffins 


  1. Preheat oven to 180°C and line a muffin tin with cupcake liners.
  2. Whisk together the lemon zest and juice, yogurt, vegetable oil, vanilla extract, and egg.
  3. Add the flour, baking powder, salt, and Natvia and mix until combined.
  4. Fill each cupcake liner 2/3 of the way full and bake in preheated oven for 15-18 minutes until golden brown and a toothpick comes out clean.
  5. Allow to cool and store in an airtight container for up to 3 days or freeze for up to 3 months.

Macros for 1 muffin: Calories: 185 Fat: 9.8g Carbs: 20.7g Protein: 4.1g

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1 Comment

Catherine Johnston-Larsen August 17, 2016 at 2:20 am

You could have suggested using free range eggs, otherwise the recipe sounds delicious.


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