Description
These healthy zucchini muffins are wonderfully fluffy and tender, perfectly spiced and topped with a bright lemon glaze! Perfect for breakfast or snack!
Ingredients
Scale
- 1 cup all-purpose flour
- ¾ cup whole wheat flour (can replace with all purpose)
- ½ cup almond flour (can use all purpose instead)
- 1 tablespoon baking powder
- 1 teaspoon cinnamon
- ½ teaspoon nutmeg
- ½ teaspoon sea salt
- 1/2 cup unsweetened almond milk (or milk of choice)
- ¼ cup avocado oil or melted coconut oil
- 2 large eggs
- ½ cup brown sugar (or cane sugar)
- 1 teaspoon vanilla extract
- 2 cups shredded zucchini, no need to squeeze out excess water
- ½ cup chopped walnuts (optional)
Glaze:
- 1 1/2 cups powdered sugar
- Lemon Juice
Instructions
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Preheat the oven to 400°F and prepare a 12-cup muffin tin. Grease or line your muffin pan, unless using silicone ones.
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In a medium bowl, combine the flours, baking powder, cinnamon, nutmeg, and salt.
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In a large bowl, whisk together the almond milk, avocado oil, eggs, sugar, and vanilla. Stir in the zucchini.
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Pour the dry ingredients into the bowl of wet ingredients and stir to combine. Be careful no to overmix! Fold in the walnuts, if you are using them. Use a ⅓ cup measuring cup to scoop the batter into the prepared muffin pan.
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Bake for 16 to 20 minutes, or until the muffin tops spring back to the touch. Let cool for 10 minutes, and then transfer to a wire rack to cool completely.
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Combine powdered sugar and enough lemon juice to make a glaze the right consistency for drizzling. Drizzle over muffins after they have cooled.