Golden & Moist Lemony Zucchini Muffins

Ingredients:

• 1 ½ cups gluten-free all-purpose flour (with xanthan gum)
• ½ cup almond flour (for moisture)
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 tsp cinnamon (optional, adds warmth)
• ⅔ cup coconut sugar or maple sugar
• Zest of 1 large lemon
• ¼ cup lemon juice (freshly squeezed)
• 2 eggs (or flax eggs for vegan option: 2 tbsp flaxseed + 5 tbsp water)
• ⅓ cup melted coconut oil (or avocado oil)
• 1 tsp vanilla extract
• 1 cup shredded zucchini (lightly squeezed to remove excess moisture)

Optional Add-ins:

• ½ cup chopped walnuts or pecans
• ⅓ cup dairy-free chocolate chips
• ¼ cup shredded coconut

Instructions:

1. Preheat Oven to 350°F (175°C). Line a muffin tin with paper liners or lightly grease.
2. Mix Dry Ingredients: In a bowl, whisk together gluten-free flour, almond flour, baking soda, baking powder, salt, and cinnamon.
3. Prepare Wet Ingredients: In another bowl, mix coconut sugar, lemon zest, and lemon juice. Add eggs, coconut oil, and vanilla extract. Stir well.
4. Combine & Fold in Zucchini: Gradually mix the dry ingredients into the wet mixture. Fold in shredded zucchini (and optional add-ins if using).
5. Fill Muffin Cups: Spoon the batter evenly into muffin cups, filling about ¾ full.
6. Bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
7. Cool & Enjoy: Let muffins cool in the pan for 5 minutes before transferring to a wire rack.

Storage Tips:

• Store at room temp in an airtight container for 2 days.
• Refrigerate for up to 5 days.
• Freeze for up to 3 months!

Would you like a lemon glaze recipe to go with these? 🍋✨