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Light Whole-Grain Lavender and Honey Muffins with Lemon Zest Recipe

Name: Light Whole-Grain Lavender and Honey Muffins with Lemon Zest Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 12 servings
Cuisine: American
Ingredients: 1 1/2 cups whole wheat flour; 1 teaspoon baking powder; 1/2 teaspoon baking soda; 1/4 teaspoon salt; 1 tablespoon dried culinary lavender buds; 1/3 cup honey; 1 large egg; 3/4 cup plain low-fat yogurt (or dairy-free yogurt for vegan option); 1/4 cup vegetable oil or melted coconut oil; 1 tablespoon freshly grated lemon zest; 1 teaspoon vanilla extract (optional)

By Beginnerbakes Editorial TeamPublished May 5, 2026 | Updated Jul 11, 2026

American 30 mins beginner-friendlyeasystep-by-stepwhole-grainsummer-bakingminimal-ingredientshealthybakingfruitsnackmorning-bake

Light Whole-Grain Lavender and Honey Muffins with Lemon Zest Recipe with measured ingredients, 30-minute total timing, 12-serving yield, oven settings, and step-by-step instructions.

Prep 10 min

Cook 20 min

Total 30 min

Servings 12

Difficulty easy

Cuisine American

Ingredients

Servings 12

1 1/2 cups whole wheat flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon dried culinary lavender buds
1/3 cup honey
1 large egg
3/4 cup plain low-fat yogurt (or dairy-free yogurt for vegan option)
1/4 cup vegetable oil or melted coconut oil
1 tablespoon freshly grated lemon zest
1 teaspoon vanilla extract (optional)

Instructions

Preheat your oven to 375 degrees F (190 degrees C). Line a 12-cup muffin tin with paper liners or lightly grease the cups.
In a large mixing bowl, whisk together the whole wheat flour, baking powder, baking soda, salt, and dried lavender buds until evenly combined.
In a separate medium bowl, whisk the honey and egg together until smooth and creamy.
Add the plain low-fat yogurt, vegetable oil, freshly grated lemon zest, and vanilla extract (if using) to the honey and egg mixture. Stir to blend thoroughly.
Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter should be lumpy but fully moistened-avoid overmixing.
Divide the batter evenly among the 12 muffin cups, filling each about two-thirds full.
Bake in the preheated oven for 18 to 20 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs.
Remove muffins from the oven and let cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
Serve these light muffins warm or at room temperature. Store leftovers in an airtight container for up to 3 days or freeze for longer freshness.