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Healthy Lemon Zucchini Muffins

Healthy Lemon Zucchini Muffins

These Healthy Lemon Zucchini Muffins are fresh, light, and perfect for a healthy breakfast or snack! They are low in calories by using healthier ingredients, like whole wheat flour, coconut oil, almond milk, coconut sugar, and fresh zucchini. Plus, they are dairy-free, with a nut-free, and gluten-free option. These muffins are a delicious combination of bright flavors and are perfect for summertime baking!

Zucchini Health Benefits

I love these muffins because not only they taste great, but they also contain excellent nutrients for our everyday health. For example, zucchini is loaded with essential vitamins and minerals and is a great addition to our diets. One small zucchini only contains about nineteen calories, has forty percent of our daily Vitamin-A needs, fourteen percent of vitamin C, and thirteen percent of our daily potassium. It’s also high in manganese, magnesium, and antioxidants. Since it has so many vitamins and minerals, it helps with heart health, blood sugar levels, and contributes to healthy digestion. That being said, I think sneaking zucchini into baked goods is awesome for boosting up nutrition!

Zucchini benefits sources – Healthline, WebMD.

Muffin Ingredients

  • Whole wheat flour
  • Unbleached all-purpose flour
  • Fine sea salt
  • Baking powder
  • Coconut sugar
  • Coconut oil
  • Large eggs
  • Fresh lemon zest
  • Fresh lemon juice
  • Pure vanilla extract
  • Unsweetened almond milk
  • Small shredded zucchini

Ingredient Notes

As I mentioned earlier in the post, this recipe is dairy-free, and there are options for it to be nut-free, gluten-free, and vegan.

To make sure these muffins are dairy-free, I used coconut oil and almond milk in place of butter and dairy milk. For the oil, olive oil or canola oil are other good options for dairy-free substitutes. Almond milk is a great low-calorie and healthy alternative, but for anyone with a nut allergy, it can easily be replaced with oat milk, rice milk, or coconut milk.

As for the gluten-free option, you can replace the flours with a gluten-free baking blend, such as Pamela’s Gluten-free All-Purpose or Cup4Cup Gluten-Free Flour. I have used both brands, and they usually turn out like plain flour muffins.

Finally, to make these muffins vegan, replace the eggs with a flax egg substitute. Combine two tablespoons of flaxseed meal with two tablespoons of water and let it sit for five minutes. Then add it to the wet ingredients like you would the eggs. If you aren’t familiar with where to buy ground flaxseed, either Amazon carries it or Target as well.

I hope these options are helpful to you for creating the perfect muffin!

Muffin Making Equipment

  • 12 Cup Muffin tin
  • Grater
  • Lemon juicer and zester
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Recipe Notes

  • You don’t need to squeeze out the zucchini for this recipe. The moisture from the zucchini keeps these muffins soft.
  • Bake the muffins for 14-16 minutes, depending on how your oven temperature is. Check the muffins with a toothpick at 14 minutes to make sure they don’t overbake.
  • Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
  • These muffins can easily be frozen by placing them in two ziplock freezer bags and freezing for up to 3 months. Defrost them at room temperature for a few hours or in the fridge overnight.
Healthy Lemon Zucchini Muffins
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I hope you enjoy these healthy lemon zucchini muffins as much as I do, and add them to your baking list! Of course, if you have any questions or notes about the recipe, feel free to comment in the section below. I am always happy to hear feedback and recipe successes!

Zucchini Recipes to Try

Healthy Lemon Zucchini Muffins

Healthy Lemon Zucchini Muffins

Alyssa
These Lemon Zucchini Muffins are fresh, light, and make the best healthy breakfast or snack! They have a bright combination of flavors that work perfectly for summertime baking.
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Breakfast, Snack
Cuisine American
Servings 12
Calories 134 kcal

Equipment

  • 12 Cup Muffin tin
  • Grater
  • Lemon juicer and zester
  • 2 Large mixing bowls
  • Measuring cups and spoons
  • Whisk
  • Spatula

Ingredients
  

  • ¾ cup Whole wheat flour
  • ¾ cup Unbleached all-purpose flour
  • 1/2 teaspoon Fine sea salt
  • 2 ¼ teaspoon Baking powder
  • 1/2 Cup Coconut sugar
  • 1/4 Cup Coconut oil melted and cooled slightly
  • 2 Large Eggs
  • 1 1/2 Tablespoons Lemon zest zest of 1 lemon
  • 3 Tablespoons Fresh lemon juice about 1 large lemon
  • 1 tsp Pure vanilla extract
  • 1/4 Cup Unsweetened almond milk
  • 1 1/2 Cups Shredded zucchini about 1 small sized

Instructions
 

  • Preheat oven to 400° F. Line a 12 cup muffin pan with paper liners or spray with non-stick baking spray.
  • Shred the zucchini with a grater, and juice and zest the lemon.
  • In a large bowl whisk together the dry ingredients. In a separate bowl whisk together the wet ingredients. Pour the wet into the dry and fold together with a rubber spatula until just combined. Fold in the shredded zucchini.
  • Using a measuring cup, divide the batter evenly into the prepared muffin pan and bake on the middle rack of the oven for 14-16 minutes or until golden brown, and a toothpick inserted in the center comes out clean. Let the muffins sit for 5 minutes, then remove them from the pan and let them finish cooling on a wire rack.

Notes

  • You don’t need to squeeze out the zucchini for this recipe. The moisture from the zucchini keeps these muffins soft.
  • Bake the muffins for 14-16 minutes, depending on how your oven temperature is. Check the muffins with a toothpick at 14 minutes to make sure they don’t overbake.
  • Store the muffins in an air-tight container at room temperature for up to 3 days or in the fridge for up to 5 days.
  • These muffins can easily be frozen by placing them in two ziplock freezer bags and freezing for up to 3 months. Defrost them at room temperature for a few hours or in the fridge overnight.
Keyword Healthy Lemon Zucchini Muffins, Healthy Muffins, Healthy Zucchini Muffins, Lemon Zucchini Muffins

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