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–+ servings
half of a muffin with melting butter on a plate with a knife

MOIST Gluten Free Lemon Muffins With Hidden Zucchini

Ash Sladen
These gluten free lemon muffins taste like cake! You'd never guess they're low in sugar, dairy-free or have an entire zucchini mixed into the batter!
5 from 4 votes
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 16 muffins

Ingredients
  

DRY INGREDIENTS

  • 3 cups almond flour
  • 3 tbsp whole psyllium husk not psyllium husk powder - see notes
  • 1 tsp baking powder
  • 1 tbsp vanilla
  • 1/2 tsp salt

WET INGREDIENTS

  • 1 1/2 cups grated summer squash or zucchini measured after excess moisture has been squeezed out
  • 1/2 cup apple sauce
  • 1/4 cup maple syrup
  • 3 large eggs
  • zest of 2 lemons

Instructions
 

  • Preheat your oven to 350F and grease or line your muffin pan with muffin liners.
  • Shred your zucchini and squeeze out any excess liquid. Measure your zucchini after the excess water has been removed. For tips on how to remove water from zucchini, click here.
  • In a large mixing bowl or stand mixer, measure and add your wet ingredients minus the shredded zucchini and mix until fully combined.
  • Add your zucchini to your wet mixture and mix until combined.
  • Measure and whisk your dry ingredients in a separate bowl.
  • Add your dry mixture to your wet mixture and mix until combined. Your muffin batter should be thick and sticky.
  • Transfer your muffin batter to your muffin pan using a cookie scoop or spoon, filling the muffin cups 3/4 of the way.
  • Bake for 25 minutes until the zucchini bits on top of the muffins turn golden brown or an inserted toothpick comes out clean. Transfer to a wire rack to cool and enjoy at room temperature.

Notes

  1. Whole psyllium husk differs from psyllium husk powder and cannot be substituted one-for-one. See the FAQ section for further info.
  2. You can substitute zucchini with any summer squash one-for-one. Ensure you measure your summer squash after removing excess liquid.

Nutrition

Serving: 1 muffin | Calories: 306kcal | Carbohydrates: 17g | Protein: 11g | Fat: 24g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Cholesterol: 31mg | Sodium: 113mg | Potassium: 60mg | Fiber: 7g | Sugar: 6g | Vitamin A: 69IU | Vitamin C: 2mg | Calcium: 132mg | Iron: 2mg
Keyword lemon summer squash muffins, lemon yellow squash muffins, lemon zucchini muffins
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