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4.5 from 2 votes

Lemon Zucchini Muffins

Sweet and tangy vegan lemon zucchini muffins for your every breakfast/brunch/snack need.
Prep Time15 mins
Cook Time26 mins
Course: bread, Breakfast, Breakfast/Dessert
Cuisine: American
Servings: 12 muffins
Calories: 194kcal
Author: Lindsay Reynolds

Ingredients

  • 2 cups all purpose flour
  • 2/3 cup cane juice crystals (or granulated sugar)
  • 2 tablespoons cornstarch
  • 1.5 tablespoons aluminum-free baking powder
  • 1/2 teaspoon salt
  • 1.5 cups shredded zucchini
  • 1/4 cup canola oil or oil of your choice
  • 1/4 cup coconut milk from a can
  • 6 tablespoons almond milk
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 1 teaspoon vanilla extract
  • 1/2 cup confectioner's sugar for glaze
  • 1 tablespoon lemon juice for glaze

Instructions

  • Preheat oven to 350 degrees F.
  • In a mixing bowl, stir together flour, cane juice crystals, cornstarch, baking powder, and salt.
  • Add remaining muffin ingredients--zucchini, oil, coconut milk, lemon zest, lemon juice, and vanilla--to dry ingredients and stir together.
  • Scoop muffin batter into prepared/lined muffin tin, dividing batter equally between 12 muffins.
  • 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.
  • 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.

Notes

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.

Nutrition

Calories: 194kcal | Carbohydrates: 34g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Sodium: 110mg | Potassium: 228mg | Sugar: 16g | Vitamin A: 0.6% | Vitamin C: 3.9% | Calcium: 8% | Iron: 7.2%