Moist, tender, and naturally sweetened, these muffins blend the vibrant flavors of lemon zest and juice with the subtle earthiness of zucchini. Made with oat flour and applesauce, they’re a nourishing treat that adds a burst of bright, citrusy goodness that’s perfect for any breakfast or snack. With every bite, you’ll enjoy a delightful balance of tangy and sweet, making these a must-try for any muffin lover!

Makes 12 muffins.

Ingredients:

2 cups oat flour

1 teaspoon baking powder

½ teaspoon baking soda

½ teaspoon vanilla bean powder

1 tablespoon freshly ground flaxseeds

1 cup zucchini, grated and gently pressed to remove excess liquid

1 cup unsweetened applesauce

½ cup unsweetened plant-based milk

2 tablespoons lemon zest

3 tablespoons lemon juice

2 tablespoons maple syrup

1. Preheat the oven to 350°F.
2. In a medium bowl combine oat flour, baking powder, baking soda, vanilla bean powder, and ground flaxseeds. Set aside.
3. In another medium bowl combine grated zucchini, applesauce, plant milk, lemon zest, lemon juice, and maple syrup.
4. Add dry ingredients into the wet ingredients and gently mix with a spoon. Do not overmix.
5. Spoon batter evenly into a muffin pan to make 12 muffins.
6. Bake for 28-30 minutes or until completely cooked.
7. Remove from heat and let cool for 10 minutes in the pan, then carefully transfer to a cooling rack. Serve and enjoy!