Preheat the oven to 350°F (175°C). Lightly grease a muffin tray or line it with paper liners.
In a mixing bowl, whisk together the wholemeal flour, baking powder, and salt until well combined.
Add the wet ingredients and whisk ON TOP of the dry ingredients before gently folding with a spatula until just combined. Be careful not to overmix.
Divide the batter evenly among the muffin cavities, filling each about 2/3 full.
Bake in the preheated oven for 25-30 minutes, or until the muffins are lightly browned on top and a toothpick inserted into the center comes out clean or with just a few moist crumbs.
While the muffins are baking, prepare the lemon drizzle by mixing together the honey and lemon juice in a small bowl.
Once the muffins are baked, remove them from the oven and allow them to cool in the muffin tray for 5-10 minutes. Then transfer them to a wire rack to cool completely.
Drizzle the lemon honey mixture over the cooled muffins and enjoy!
Store any leftover muffins in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or freeze for longer storage.