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lemon zucchini muffins on parchment paper with a bite taken out of the middle muffin

Healthy Lemon Zucchini Muffins


  • Author: Lisa Kitahara
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 9 muffins 1x

Description

Light & bright Healthy Lemon Zucchini Muffins are perfect for breakfast or snacking during the summer. Made with just 9 wholesome ingredients, these zucchini muffins are also vegan, gluten free and oil free.


Scale

Ingredients

  • 2/3 cup vanilla yogurt (160g // if using plain add 1/4 cup dry sweetener of choice + 2 tsp vanilla) 
  • 1/2 cup lemon juice (120ml)
  • 1/4 cup maple syrup  (80g)
  • 1 tbsp lemon zest
  • 1 3/4 cup oat flour (180g)
  • 3/4 cup almond flour (84g)
  • 1/4 cup potato starch (48g)
  • 1 1/2 tsp baking powder
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 heaping cup shredded zucchini (120g // about 1 small zucchini)

Instructions

  1. Preheat oven to 425 F. Prepare a muffin tin with 9 liners or lightly grease with oil.
  2. Into a mixing bowl add in the vanilla yogurt, lemon juice, maple syrup, vanilla extract and lemon zest and whisk until combined. 
  3. Add in the oat flour, almond flour, potato starch, baking powder, baking soda, salt and shredded zucchini and stir until combined. If your zucchini is particularly wet (it doesn’t be dripping in liquid after grated), place them on a lint-free towel so get rid of any excess moisture but do not squeeze it out. 
  4. Divide between 9 muffin cups and then bake for 5 minutes. Reduce the temperature to 350 F (180 C) and bake for another 20-22 minutes or until the top of the muffins are springy to the touch and toothpick inserted in the middle comes out clean. 
  5. Let them cool in the pan for 2-3 minutes and then carefully remove them from the pan and let them cool completely on a wire rack. Enjoy!

Notes

  • Category: breakfast
  • Method: baking
  • Cuisine: vegan, gluten free, north american

Nutrition

  • Serving Size: 1 muffin
  • Calories: 198
  • Sugar: 7.8g
  • Sodium: 185mg
  • Fat: 7.1g
  • Saturated Fat: 1.1g
  • Unsaturated Fat: 0.03g
  • Trans Fat: 0
  • Carbohydrates: 29.4g
  • Fiber: 1.4g
  • Protein: 5.2g
  • Cholesterol: 0

Keywords: vegan gluten free zucchini muffins, healthy lemon zucchini muffins