Lemon Zucchini Muffins

Sweet and tangy vegan lemon zucchini muffins for your every breakfast/brunch/snack need.



  1. Preheat oven to 350 degrees F.
  2. In a mixing bowl, stir together flour, cane juice crystals, cornstarch, baking powder, and salt.
  3. Add remaining muffin ingredients–zucchini, oil, coconut milk, lemon zest, lemon juice, and vanilla–to dry ingredients and stir together.
  4. Scoop muffin batter into prepared/lined muffin tin, dividing batter equally between 12 muffins.
  5. Bake at 350 degrees F for about 26 minutes, or until muffins are slightly golden brown at the edges, and a toothpick comes out clean.
  6. Allow muffins to cool for 10 minutes before removing from muffin tin. Mix confectioner’s sugar and 1 Tbs lemon juice in a small bowl, and drizzle over muffins, if desired.


1. If you want your muffins a little fuller/taller, divide batter between 10 or 11 muffins instead of the full 12.
2. Use less sugar, if desired, for a healthier and lighter muffin option.