Vegan Lemon Zucchini Muffins

This is my first sweet Zucchini Muffin recipe. I used Zucchini for the first time as well as lemon zest. These muffins turned out so delicious and fluffy. Also, the kitchen smelled heavenly because of the lemon scent :-) You can find the complete post on my Blog. For this recipe, you only need a few basic ingredients that you often already have at home. You'll love this delicious late summer healthier muffin version!

• 270 ml Oat Milk
• 240 gr Spelt Flour
• 1/2 – 1 Zucchini
• 1 Lemon
• 30 gr Walnuts
• 2 tbsp Baking Powder
• 100 gr Brown Sugar
• 65 ml Coconut Oil
• 1 tbsp Vanilla Extract
• 1 pinch of Salt

(Healthy replacement for sugar: Maple or Agave Syrup, Coconut Sugar)

First grate zucchini and lemon zest finely with a grater, grind walnuts with a mortar into small pieces and squeeze out the zucchini shreds so that you don’t have too much liquid in the dough.

Mix dry ingredients together and liquid ingredients separately including zucchini and lemon shreds. Then stir liquid ingredients into dry ingredients. Don´t forget to add your walnuts!

Divide batter into muffin tin and bake the muffins for about 15 – 20 minutes. A tip for you: Don´t use paper cups for your muffins because the muffins often stick to it and they don´t turn out quite as juicy. You can simply grease the molds and then put your dough directly into the muffin cups.

Serve them with coconut whip or add a lemon glaze! Don´t forget your tea or coffee with them.