Lemon Zucchini Breakfast Muffins
OK am I the only one obsessed with all things lemon as soon a spring hits?! These Lemon Zucchini Breakfast Muffins are to die for and so refreshing for a great summer breakfast! Pair them with some hard boiled eggs or a yummy yogurt and you’re all set! Let’s hop right into the recipe..
Lemon Zucchini Breakfast Muffin Break Down
Alright, I promise this recipe is easy peasy lemon squeezy! Had to ;)..as always, I wanted to break down the different ingredients in this recipe to show you where my thinking was at!
- Flour: Instead of a regular all purpose flour, I used a combination of almond and coconut flour. Almond flour is a great high protein flour, that is also high in fiber which I love! Coconut flour is typically lower in calories than almond, but again is high fiber and protein, which is what I look for in a flour.
- Sweetener: As I typically do, I chose to sweeten this recipe with monk fruit sweetener. Monk fruit sweetener is made from just that – the extract of a monk fruit. It’s typically combined with another sweetener to balance out the sweetness. It’s 0 calorie and absolutely amazing!
- Fiber: For some added fiber and texture, I was sure to add in Chia Seeds. They’re also filled with good for you fats – Omega-3 fatty acids!
- Greens: I absolutely LOVE sneaking in veggies to any recipe – haven’t you learned that by now? Adding in zucchini is amazingly hydrating and adds a lot of nutrients. You can’t taste it and it adds a great texture to the muffin.
I also decided to use a mixture of coconut yogurt and apple sauce in place of any sort of dairy in this recipe. The coconut yogurt adds amazing probiotics and the apple sauce adds an amazing moisture and a touch of sweetness. Be sure to buy unsweetened, plain for both of these products!
Muffin Specifics
Here are the macros of the Lemon Zucchini Breakfast Muffins for you, based off of (12) servings: 82 calories, 9g carbs, 4g fat and 3g protein per muffin. If you’re having these for breakfast, I typically like to enjoy (2) and pair with a protein such as hard boiled egg whites! If you like this recipe, be sure to check out these banana bread muffins too!
Lemon Zucchini Breakfast Muffins
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Ingredients
- Dry Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup monk fruit sugar
- Wet Ingredients:
- 1/4 cup unsweetened apple sauce
- 1/4 cup plain coconut yogurt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup grated zucchini, with the moisture squeezed out (either with a nut milk bag or paper towel)
- 1 large lemon, zested & juiced
- 1/4 cup chia seeds
Instructions
Easy Peazy Lemon Squeezy!
- Preheat oven to 350 degrees.
- Mix baking powder and coconut yogurt in a small dish and allow to combine. Set to the side.
- In a medium sized bowl, add in your zucchini, apple sauce, coconut yogurt mixture, chia seeds, vanilla and eggs. Mix well.
- In the same bowl, zest your lemon (I use a cheese grater), and then add the juice of the whole lemon into the bowl. Mix well.
- In a separate large bowl, mix all dry ingredients together (almond flour, coconut flour, baking soda, sea salt, monk fruit.)
- Grab your muffin pan (12 tins) and cover each tin with parchment paper. Spray each muffin tin with avocado or coconut oil.
- Evenly distribute the batter between 12 muffin tins.
- Bake muffins for 32-35 minutes (depending on your oven) and enjoy!
Notes
For the zucchini, be sure to squeeze out all of the excess moisture. It's best to use a nut milk bag, but if you don't have, grate the zucchini into a bowl and then squeeze it out with paper towels.
Lemon Zucchini Breakfast Muffins
Print This
Ingredients
- Dry Ingredients:
- 1 cup almond flour
- 1/4 cup coconut flour
- 1/2 tsp baking soda
- 1/2 tsp sea salt
- 1/2 cup monk fruit sugar
- Wet Ingredients:
- 1/4 cup unsweetened apple sauce
- 1/4 cup plain coconut yogurt
- 1/2 tsp baking powder
- 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup grated zucchini, with the moisture squeezed out (either with a nut milk bag or paper towel)
- 1 large lemon, zested & juiced
- 1/4 cup chia seeds
Instructions
Easy Peazy Lemon Squeezy!
- Preheat oven to 350 degrees.
- Mix baking powder and coconut yogurt in a small dish and allow to combine. Set to the side.
- In a medium sized bowl, add in your zucchini, apple sauce, coconut yogurt mixture, chia seeds, vanilla and eggs. Mix well.
- In the same bowl, zest your lemon (I use a cheese grater), and then add the juice of the whole lemon into the bowl. Mix well.
- In a separate large bowl, mix all dry ingredients together (almond flour, coconut flour, baking soda, sea salt, monk fruit.)
- Grab your muffin pan (12 tins) and cover each tin with parchment paper. Spray each muffin tin with avocado or coconut oil.
- Evenly distribute the batter between 12 muffin tins.
- Bake muffins for 32-35 minutes (depending on your oven) and enjoy!
Notes
For the zucchini, be sure to squeeze out all of the excess moisture. It's best to use a nut milk bag, but if you don't have, grate the zucchini into a bowl and then squeeze it out with paper towels.
