Healthy Lemon Zucchini Muffins: A Refreshing Summer Treat
Celebrate summer with these Healthy Lemon Zucchini Muffins! Packed with zesty lemon flavor, moist shredded zucchini, and wholesome ingredients like whole wheat pastry flour and Greek yogurt, these muffins are perfect for breakfast, snacks, or even dessert. Easy to make in under 30 minutes and budget-friendly too!
Ingredients
- 1 ½ cups whole wheat pastry flour or half all-purpose, half whole wheat
- 1 tbsp poppy seeds optional but recommended!
- 1 tsp baking powder + ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- 2 tbsp fresh lemon zest about 1 large lemon
- ½ cup plain vegan yogurt
- ¼ cup avocado oil or melted coconut oil
- ¼ cup brown sugar
- 2 flax eggs mix 2 tbsp ground flaxseed with 6 tbsp water; let sit for 5 minutes
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini squeeze out excess moisture!
Instructions
- Step: Prep Like a Pro: Preheat your oven to 375°F and line a 12-count muffin tin with liners. In a medium bowl, whisk together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- Step: Create Lemon Sugar Magic: In a large bowl, rub the lemon zest into the granulated sugar using your fingers. This step might seem small, but it releases the oils and amps up the citrus flavor. Trust me, it’s worth it!
- Step 3: Mix the Wet Ingredients: Add the vegan yogurt, avocado oil, brown sugar, flax eggs, and vanilla to the lemon sugar mixture. Whisk until smooth and creamy.
- Step: Combine Wet and Dry: Pour the dry ingredients into the wet mixture. Stir gently until just combined—don’t overmix! A few lumps are totally fine here.
- Step: Fold in the Zucchini: Squeeze the shredded zucchini with paper towels to remove excess moisture (this prevents soggy muffins). Measure out 1 ½ cups and fold it into the batter.
- Step: Bake and Enjoy: Divide the batter evenly among the muffin cups, filling each about ¾ full. Bake for 17–19 minutes or until a toothpick comes out clean. Let them cool slightly before digging in.
Notes
- Storage: Store in an airtight container at room temperature for up to 3 days or refrigerate for up to 1 week.
- Freezing: Freeze individually wrapped muffins for up to 3 months; thaw overnight in the fridge.
- Reheating: Reheat gently in the microwave or oven until warm.