Healthy Lemon Zucchini Muffins
Healthy Lemon Zucchini Muffins are a fun twist to traditional zucchini muffins. They’re bright, fresh and to top it off they’re good for you.
I just love healthy muffins!
I’ve made zucchini muffins and bread for years, in a variety of ways — with nuts, with chocolate chips, double chocolate with cocoa powder and chocolate chips. I have made bundts, loafs, mini muffins and even brownies. And sometimes my zucchini baked goods are super healthy, made with almond flour, with flax meal, Greek yogurt or applesauce. But it wasn’t until recently that I decided to add lemon.
Lately I crave everything springy, probably because the signs of spring are few and far between. While it’s warmer than winter, it’s still quite cold, unfortunately cold enough to even snow. And while I love snowy weather — in the winter — in the spring I’m looking forward to wearing something other than snow boots.
Foods flavored with lemon bring that springtime feeling indoors. So, I purchased a bag of lemons and started cooking. Additionally, I have been really interested in incorporating lemon extract in baked goods. Awhile back I bought a set of almond and lemon extract at Costco, and while I have no problem incorporating almond extract (Yum!) I’ve had more difficulty with the lemon. Most recipes call for lemon juice or zest as opposed to extract. So I did some research. I found that lemon extract gives a stronger lemon flavor without the added tartness. Similar to lemon zest.
I decided to give lemon extract a try and add it to zucchini muffins. Cause well, zucchini muffins are absolutely delicious and I figured lemon/zucchini might just be a tasty combo. For this recipe I chose to go with mostly lemon extract and a little zest, I thought the zest would just brighten things up a bit.
I also chose to make a “healthy” muffin, as I like to call it. You know, one that doesn’t taste like cake but more like bread. I opted for whole wheat flour, raw honey for a sweetener and part applesauce part avocado oil. I like to use a little of each because applesauce is good for you but oil really helps give the zucchini muffin that perfect moist quality. I recently switched from coconut oil to avocado oil in baking because I don’t have to deal with it solidifying. Plus, avocado is a healthy oil too and adds no flavor. That makes it a winner to me!
Funny story, my husband says I don’t “sell” my muffins well. I made this batch for my family. Recently, my grandpa had to have emergency brain surgery (he’s doing well now) so I made these muffins as a healthy alternative to hospital food. But before I handed them out I warned people that these were healthy muffins. My husband didn’t understand why I painted my muffins in such a negative light. He said they’re delicious, after all the kids wanted to eat the entire batch in one day! He reminded me that healthy muffins are a good thing.
So, if you make these Healthy Lemon Zucchini Muffins, share them freely and don’t worry about the health warning, cause really people love healthy muffins way more than sugary store bought ones. Hope you enjoy them as much as we do.
When I making muffins just to have at home I prefer to use silicone cupcake liners. They don’t require any added oil and yet they don’t stick. Plus, they’re reusable. It’s an awesome invention. If you bake a lot and don’t have these I highly recommend them. Click here to buy them on Amazon.
Here are links to some of the products I love:
silicone cupcake liners | Bob’s Red Mill 100% Stone Ground Wheat Flour | North Coast Unsweetened Applesauce | Nature Nate’s Raw & Unfiltered Honey | Chose Foods Avocado Oil | Rodelle lemon extract | Kitchen Aid Muffin Pan
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We also love these muffins: