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4.89 from 18 votes

Zucchini Lemon Muffins

These Healthy Zucchini Lemon Muffins are simply the BEST! Bright in flavor, delicious, easy and made with simple ingredient. You are going to love these healthy muffins.
Prep Time5 mins
Cook Time25 mins
Course: Breakfast
Cuisine: American
Keyword: dairy-free, gluten free, healthy muffins for kids, hidden veggies, lemon muffins, nut-free option, zucchini muffins
Servings: 12 muffins
Calories: 129kcal

Equipment

  • Muffin tin
  • Blender

Ingredients

  • 1 cup grated zucchini
  • 2 cups rolled oats if gluten free is important, make sure the oats are certified gluten free
  • 1 1/2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 3/4 cup mashed banana
  • 1/3 cup honey* or maple syrup
  • 2 large eggs
  • 2 tbsp olive oil or avocado oil
  • 1 tsp pure vanilla extract
  • zest of one large lemon (mine made about 1 1/2 Tbsp zest)
  • 1/4 cup lemon juice

Instructions

  • Preheat oven to 350℉ and line a 12-hole muffin tin with liners.
  • Take the grated zucchini and place it in the middle of a clean dish towel or large paper towel. Wrap the zucchini in the towel and squeeze out as much of the moisture as you can. Set aside. 
  • Pour oats, baking soda, baking powder and salt into your blender. Pulse until very finely ground and the oats resemble flour.
  • Add remaining ingredients except zucchini to the blender. Blend until smooth, scraping down the sides and continuing to blend as needed.
  • Add drained zucchini to the batter and fold in.
    You can pour the batter into a bowl before zucchini if you want to. However, I was looking to make as few dishes as possible, so I just poured them into the blender with the batter and stirred them in.
  • Portion the batter out between the 12 lined muffin tin holes.
  • Bake for 20-22 minutes or until a toothpick inserted into the middle comes out clean.
  • Cool for 15-20 minutes before enjoying. Allow the muffins to cool completely before transferring to an air-tight container. Store in fridge for 4-5 days or in freezer for up to a month.

Notes

*If making muffins for a child under age 1, use maple syrup instead of honey. 

Nutrition

Serving: 1muffin | Calories: 129kcal | Carbohydrates: 21g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 116mg | Potassium: 211mg | Fiber: 2g | Sugar: 10g | Vitamin A: 75IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 1mg