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Lemon Zucchini Muffins

Prep Time10 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Breakfast
Cuisine: American
Keyword: back to school recipes, breakfast recipes, gluten-free zucchini muffin recipe, healthy zucchini recipes, lemon muffin recipe, lemon muffin recipes, lemon recipes, lemon zucchini muffin, muffin recipe, zucchini mufin recipe, zucchini recipes
Servings: 12 muffins
Author: Renee Kohley - Raising Generation Nourished

Ingredients

Instructions

  • Pre-heat the oven to 350 degrees and line a muffin pan with unbleached muffin liners.
    (See Notes below for mini muffin option!)
  • Blend the eggs, honey, butter, yogurt, zest, lemon juice, and vanilla extract for 1 minute.
  • Add the flours, baking powder, and sea salt, and blend until smooth.
  • Fold in the shredded zucchini and scoop the batter into the prepared muffin pan.
  • Bake the lemon zucchini muffins at 350 degrees for 25-30 minutes, until the muffins are lightly golden and spring back to touch.
  • Let the muffins cool for 5 minutes in the pan before turning them out onto the cooling rack.

Notes

  • You can make these muffins regular-sized, or mini! (Here are my favorite pans!) When my girls were little, mini muffins were always a hit - especially when a recipe was new. There's something about the little muffin fitting in their little hands that makes it feel less intimidating. If you make the muffins mini, plan to bake them for more like 15-20 minutes. 
  • Once the muffins are done baking, let them cool for 5 minutes in the pan before turning them out onto a cooling rack. If you are using these muffins for something special like a holiday brunch or coffee date, you can use a little powdered sugar and milk to make a glaze for the muffins after they cool. For everyday school or weekdays, we definitely skip this part! In fact, my kids don't even know that is an option at this point! It is just a fun way to dress them up if you want on a special day.