Tasty Lemon Blueberry Zucchini Muffins that are vegan, oil-free, and made with whole grain flour. They are the perfect healthy snack for your work or school day!I am always trying to figure out ways of reducing food waste in my home, well anywhere for that matter. I have found a few good tricks when it comes to fruit and vegetables (maybe I will share in the future 😉 ), and while grating zucchini to put in baked goods isn’t anything new, it is both helpful and delicious!The kids always seem to get a little weirded out when the see the small flecks of green in their muffins, but they definitely get over it quickly once they taste them. These muffins are great for their school/daycare lunches because they can easily be made nut-free by swapping out the almond milk for soy, rice, etc.I have made these muffins in two ways – Lemon Blueberry and Orange Cranberry. All you need to do is replace the citrus and berries for the other. You could even do a lemon chocolate chip, if you are in to that sort of thing!I Haven’t yet made these muffins with a gluten free flour blend, but probably will test it out in the future!Feel free to replace the sugar with an alternative sweetener, I used just what I had on hand. You could use chopped dates to make them refined sugar free 🙂These Lemon Blueberry Zucchini Muffins are one of my families favourites, add I am so sure you will love them!If you are looking for more tasty vegan muffin recipes, check out my Banana Chocolate Chip Muffins !
I hope you give this recipe a try! If you make them and share on Instagram be sure to tag me @whitney.earl – I would love to see your beautiful recreation!
Lemon Blueberry Zucchini Muffins
Tasty Lemon Blueberry Zucchini Muffins that are vegan, oil-free, and made with whole grain flour. They are the perfect healthy snack for your work or school day!
- 1 1/2 cups whole grain flour
- 1/2 cup turbinado/cane sugar
- 2 tsp cinnamon
- 1 tsp baking powder
- 1 tsp baking soda
- 1/8 tsp sea salt
- 1 cup grated zucchini
- 1 cup pear or apple puree
- 1 prepared flax egg ((1 tbsp ground flax + 2.5 tbsps )
- 2 tbsp almond milk
- 2 tbsp lemon juice
- 1/2 tbsp lemon zest
- 1 tsp vanilla
- 1/2 cup blueberries
Preheat oven to 350 F; line muffin tray(s).
Mix together dry ingredients in one bowl, and wet ingredients in another.
Pour dry mixture into the wet one, and gently fold together until just combined.
Divide amongst muffin tray(s), and pop into the oven.
Bake for 20-25 minutes.
Pin these Lemon Blueberry Zucchini Muffins so you can make them later 😀