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Zesty Lemon Zucchini Muffins: 15-Minute Magic

Zesty Lemon Zucchini Muffins

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Enjoy moist and flavorful Zesty Lemon Zucchini Muffins, a healthy treat perfect for breakfast or snacks. These muffins combine the sweetness of zucchini with bright lemon flavor, offering a guilt-free indulgence.

Ingredients

Scale
  • 1 medium zucchini, grated (about 1 cup)
  • 1 cup whole wheat flour
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 2 large eggs
  • 1/2 cup Greek yogurt
  • 1/4 cup honey or maple syrup
  • 1/4 cup vegetable oil
  • Zest of 1 lemon
  • 1 tablespoon lemon juice
  • 1/2 cup chopped walnuts or pecans (optional)
  • 1/2 cup raisins or chocolate chips (optional)

Instructions

  1. Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
  2. In a medium bowl, whisk together the whole wheat flour, almond flour, baking powder, baking soda, salt, and ground cinnamon until well combined.
  3. In a large mixing bowl, beat the eggs and then stir in the Greek yogurt, honey or maple syrup, vegetable oil, lemon zest, and lemon juice until smooth and fully incorporated.
  4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Do not overmix.
  5. Fold in the grated zucchini, walnuts or pecans, and raisins or chocolate chips if using.
  6. Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
  7. Bake for 18-22 minutes, or until a toothpick inserted into the center comes out clean.
  8. Let the muffins cool in the pan for 5 minutes before transferring to a wire rack to cool completely.

Notes

  • For a gluten-free option, substitute all-purpose flour with a gluten-free flour blend containing xanthan gum.
  • Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months.
  • These muffins can be enjoyed warm or at room temperature.

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