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Healthy Lemon Courgette Muffins

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These healthy lemon courgette muffins are a perfect blend of refreshing lemon zest and nutritious courgette (zucchini). With a light, fluffy texture, these muffins are not only delicious but also a great way to sneak in some extra vegetables into your diet.

Ingredients

1 large courgette (zucchini), grated

1 ½ cups whole wheat flour

1 tsp baking powder

½ tsp baking soda

¼ tsp salt

½ tsp ground cinnamon

1 large egg

¼ cup olive oil

¼ cup maple syrup (or honey)

1 tsp vanilla extract

Zest of 1 lemon

1 tbsp lemon juice

¼ cup milk (dairy or non-dairy)

Instructions

  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.

Notes

  • These muffins are freezer-friendly, making them ideal for meal prep.
  • You can make them gluten-free by using a gluten-free flour blend.
  • For a dairy-free option, use almond milk or another non-dairy milk.
  • Reduce the oil content by substituting part of the olive oil with unsweetened applesauce if desired.
  • For a sweeter muffin, you can add extra maple syrup or honey.

Nutrition

Find it online: http://recipesbyjanet.com/healthy-lemon-courgette-muffins/