If you have been looking for ways to use up all the zucchini in your garden, look no further than these Lemon Zucchini Muffins. If you love all things lemon, then these are a must try. It’s also a great way to sneak some veggies into your kids. 🙂 If you need more ways to use up extra zucchini, you can also try my chocolate zucchini muffins or my fudgy flourless brownies.
These lemon zucchini muffins are vegan, gluten free and bursting with lemony flavor. If you love all things lemon, you may also want to check out my Lemony Cookie Dough Bites or my Flourless Lemon Cookies.
Lemon Zucchini Muffins
Lemon Zucchini Muffins
A healthy muffin bursting with lemony flavors!
Ingredients
- 2 cups gluten free oat flour
- 2 tsp baking powder
- 1/2 tsp sea salt
- 1 cup grated zucchini (squeeze out excess moisture if necessary)
- 1/2 cup unsweetened applesauce
- 1/2 cup maple syrup
- 2 flax eggs
- Juice of 1 lemon
- Zest of 1 lemon
- 1 tsp vanilla extract
Instructions
- Preheat oven to 350.
- In one bowl , add all the dry ingredients.
- In another bowl , add the wet.
- Add dry to wet and mix until combined.
- Spoon batter into muffin pans . I use silicone liners and did not need to grease. If you use paper liners, you will need to grease them.
- Bake for 12 minutes.
- Let cool before removing from the muffin pans.
- Once completely cool, store in an airtight container in the fridge.
Recipe Notes
These should last a couple weeks in the fridge. You can also freeze them for up to 6 months. Enjoy!
Subscribe
Join more than 35,000 subscribers and start gettiing free recipes direct to your inbox!
12 thoughts to “Lemon Zucchini Muffins”