Lemon Zucchini Muffins
Sweet and tangy vegan lemon zucchini muffins for your every breakfast/brunch/snack need.
Servings: 12 muffins
Calories: 194kcal
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.
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: 30IU | Vitamin C: 3.2mg | Calcium: 80mg | Iron: 1.3mg