Introduction: Vegan Lemon Zucchini Muffins
This is my first sweet Zucchini Muffin recipe. I used Zucchini for the first time as well as lemon zest. These muffins turned out so delicious and fluffy. Also, the kitchen smelled heavenly because of the lemon scent :-) You can find the complete post on my Blog. For this recipe, you only need a few basic ingredients that you often already have at home. You'll love this delicious late summer healthier muffin version!
Step 1: Ingredients
- 270 ml Oat Milk
- 240 gr Spelt Flour
- 1/2 – 1 Zucchini
- 1 Lemon
- 30 gr Walnuts
- 2 tbsp Baking Powder
- 100 gr Brown Sugar
- 65 ml Coconut Oil
- 1 tbsp Vanilla Extract
- 1 pinch of Salt
(Healthy replacement for sugar: Maple or Agave Syrup, Coconut Sugar)
Step 2: Grate & Grind
First grate zucchini and lemon zest finely with a grater, grind walnuts with a mortar into small pieces and squeeze out the zucchini shreds so that you don’t have too much liquid in the dough.
Step 3: Mix Everything Together
Mix dry ingredients together and liquid ingredients separately including zucchini and lemon shreds. Then stir liquid ingredients into dry ingredients. Don´t forget to add your walnuts!
Step 4: Bake Them!
Divide batter into muffin tin and bake the muffins for about 15 – 20 minutes. A tip for you: Don´t use paper cups for your muffins because the muffins often stick to it and they don´t turn out quite as juicy. You can simply grease the molds and then put your dough directly into the muffin cups.
Step 5: Enjoy Your Muffins :-)
Serve them with coconut whip or add a lemon glaze! Don´t forget your tea or coffee with them.