Healthy Lemon Courgette Muffins

Why You’ll Love This Recipe

If you’re looking for a healthier twist on traditional muffins, this recipe is perfect! The combination of courgette and lemon creates a delightful balance of freshness and sweetness, while keeping things light. Packed with moisture from the courgette and zing from the lemon, these muffins are low in sugar and perfect for anyone who wants a nutritious snack. Plus, they’re incredibly easy to make and freezer-friendly, making them ideal for meal prep.

Ingredients

• 1 large courgette (zucchini), grated

• 1 ½ cups whole wheat flour

• 1 teaspoon baking powder

• ½ teaspoon baking soda

• ¼ teaspoon salt

• ½ teaspoon ground cinnamon

• 1 large egg

• ¼ cup olive oil

• ¼ cup maple syrup (or honey)

• 1 teaspoon vanilla extract

• Zest of 1 lemon

• 1 tablespoon lemon juice

• ¼ cup milk (dairy or non-dairy)

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat your oven to 180°C (350°F) and line a muffin tin with paper liners.

2. In a large bowl, mix together the flour, baking powder, baking soda, salt, and cinnamon.

3. In a separate bowl, whisk the egg, olive oil, maple syrup, vanilla extract, lemon zest, lemon juice, and milk.

4. Add the wet ingredients to the dry ingredients and stir until just combined.

5. Gently fold in the grated courgette.

6. Divide the batter evenly between the muffin cups.

7. Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.

8. Let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.

Servings and Timing

This recipe makes approximately 12 muffins. The total preparation time is around 15 minutes, with a baking time of 18-20 minutes. So, you can have fresh muffins ready in less than 45 minutes!

Variations

• Gluten-Free: Use a gluten-free flour blend to make these muffins suitable for those with gluten intolerance.

• Dairy-Free: Swap the milk for almond milk or another dairy-free alternative.

• Sugar-Free: You can use a sugar substitute like Stevia or Erythritol in place of maple syrup for a lower sugar version.

Storage/Reheating

These muffins can be stored in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze them for up to 3 months. To reheat, simply microwave for 20-30 seconds or warm them in the oven at 180°C (350°F) for about 5 minutes.

FAQs

1. Can I use regular flour instead of whole wheat flour?

Yes, you can use all-purpose flour, but whole wheat flour adds a nutty flavor and extra fiber.

2. Can I replace the egg in this recipe?

Yes, you can use a flax egg (1 tablespoon ground flaxseed + 3 tablespoon water) or another egg substitute like applesauce.

3. How can I make these muffins sweeter?

You can add a little extra maple syrup or honey if you prefer sweeter muffins.

4. Can I add other ingredients to the batter?

Feel free to add nuts, seeds, or dried fruit like cranberries or raisins for extra flavor and texture.

5. Can I use zucchini instead of courgette?

Yes, courgette and zucchini are the same vegetable, so you can use either one.

6. Are these muffins vegan?

You can make them vegan by using plant-based milk and a flax egg as a substitute for the egg.

7. Can I make these muffins ahead of time?

Yes, these muffins are great for meal prep! You can make them a day ahead or freeze them for later.

8. How can I make the muffins less oily?

You can reduce the amount of olive oil or replace part of it with unsweetened applesauce.

9. Can I make these muffins mini-sized?

Yes, you can reduce the baking time by about 5-7 minutes for mini muffins.

10. How do I know when the muffins are done?

When the muffins are golden brown on top and a toothpick comes out clean when inserted into the center, they are ready!

Conclusion

These healthy lemon courgette muffins are a delicious and nutritious treat that combines the benefits of vegetables with the refreshing taste of lemon. Perfect for breakfast, snacks, or even a light dessert, they offer a guilt-free way to satisfy your sweet tooth. Whether you enjoy them fresh or frozen, this recipe will soon become a staple in your kitchen.