Lemon Zucchini Muffins

Prep Time 5 min Cook Time 12 min Serves 12 muffins     adjust servings

A healthy muffin bursting with lemony flavors!


  • 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


  1. Preheat oven to 350.
  2. In one bowl , add all the dry ingredients.
  3. In another bowl , add the wet.
  4. Add dry to wet and mix until combined.
  5. 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.
  6. Bake for 12 minutes.
  7. Let cool before removing from the muffin pans.
  8. 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!

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