These Zesty Lemon Zucchini Muffins blend the freshness of garden-picked zucchini with the vibrant tang of lemon, creating a delightful treat that’s both nutritious and irresistible. The use of allulose as a sugar substitute adds a guilt-free sweetness, making these muffins perfect for those who are mindful of their sugar intake. The addition of Greek yogurt and whole grain flour not only enhances the texture but also boosts the nutritional value, offering a satisfying snack that doesn’t compromise on flavor. The aroma of lemon zest paired with the subtle hint of zucchini will fill your kitchen, promising a muffin that’s moist, fluffy, and packed with fresh flavors.
Ingredients
Serving Size
- Makes 12 muffins
From Your Pantry
- 1 1/2 cups whole grain flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 3 tablespoons allulose
- 2 large eggs
- 1/2 cup unsalted butter, melted
Additional Grocery Items Needed
- 1 cup grated zucchini (about 1 medium zucchini)
- 1/3 cup Greek yogurt
- Zest of 2 lemons
- Juice of 1 lemon
- 1 teaspoon vanilla extract
Preparation
- Preheat your oven to 350°F (175°C) and line a muffin tin with paper liners or lightly grease it.
- In a large bowl, whisk together the whole grain flour, baking powder, baking soda, and salt.
- In another bowl, beat the allulose and eggs until smooth. Gradually mix in the melted butter, Greek yogurt, lemon zest, lemon juice, and vanilla extract until well combined.
- Fold the wet ingredients into the dry ingredients gently until just combined. Stir in the grated zucchini.
- Divide the batter evenly among the muffin cups, filling each about three-quarters full.
- Bake for 20-25 minutes, or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Expert Tips
- Ensure your zucchini is not overly wet. Gently press it between paper towels to remove excess moisture before adding it to the batter.
- For an extra lemony kick, add a simple glaze made from allulose and lemon juice drizzled over the top of the muffins once cooled.
- These muffins freeze well. Simply wrap them individually in plastic wrap and freeze for a quick grab-and-go breakfast or snack.
Serving Suggestions
Serve these zesty muffins as a delightful breakfast or a light afternoon snack. They pair wonderfully with a cup of herbal tea or a cold glass of lemonade on a warm day. For an indulgent touch, serve them warm with a dollop of lemon curd or a light spread of cream cheese.
Nutrition Facts per Serving
- Calories: 180
- Total Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 55mg
- Sodium: 150mg
- Total Carbohydrates: 21g (Dietary Fiber: 3g, Total Sugars: 2g, Includes 0g Added Sugars)
- Protein: 5g
Feel free to share this recipe and inspire others to try their own variations. Maybe add a hint of cinnamon or swap the lemon for orange zest for a different twist. Cooking is all about creativity, and each modification will make this dish uniquely yours. Enjoy the process and the delicious results!
