Healthy, Gluten-free Lemon Muffins


1 1/2 cups ( 180 gms) Jollity gluten-free sweet potato and pumpkin flour

1/3 cup ( 115 gms) brown sugar or 1/4 cup honey

1 teaspoon ( 4 gms) baking powder

1 teaspoon ( 4 gms) baking soda

1/4 teaspoon ( 1.5 gms) salt

1 teaspoon ( 8 gms) freshly grated lemon peel

2 large eggs (100 gms)

! teaspoon (5 ml) vanilla

1/3 cup (76 gms) butter

1 teaspoon ( 5 ml) lemon juice, freshly squeezed

1 cup (227 ml) milk


  1. Preheat the oven to 350 deg F or 180 deg C. Line a 12 muffin tray with muffin cups.
  2. In a large bowl, whisk together flour, baking soda, sugar, baking powder, salt and grated lemon peel. Add the butter and mix till you get a crumby mixture.
  3. In a separate small bowl, mix together the eggs, honey if using, vanilla and lemon juice.
  4. Add the egg mixture and milk into the flour mixture and mix till well combined.
  5. Scoop into the muffin spans using a tablespoon. Make sure each cup is 3/4 way full.
  6. Bake in the oven for 20-25 minutes or till a toothpick inserted comes out dry.
  7. Leave to cool on a cooling rack. Store in an airtight container for 3 days or in the fridge for them to more days.


The lemon peel is the outer, green/yellow bit of the lemon. Do not grate the white part or you’ll end up with bitter muffins.

I would love to know how this turns out for you. Leave comments or questions in the box below.

The Jollity Gluten-free sweet potato and pumpkin flour are available in a few places within Kampala. You can find all information on the ‘Information and Pricing’ section of this website.

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