But some in my family prefer muffins over bread so we made a few tweaks to the bread recipe and the muffins are amazing!
Best part, these muffins are super easy to make!
They are made with real, whole food ingredients: eggs, sugar, gluten-free all purpose flour (we used GF Jules — affiliate link), zucchini, apple sauce, yogurt (we used almond milk yogurt), lemon juice, lemon zest, baking soda, baking powder, salt, vanilla extra and fresh thyme.
And the recipe makes 18 muffins! So they are perfect for feeding a crowd or meal prep.
And there are enough so you could glaze all of them or some of them depending on your preference….
Some in my family always prefer no glaze (not me… give me all the glaze!) but this recipe allow some flexibility. Plus if you plan on freezing any, they freeze better without the glaze. You can glaze after de-thawing if you like.
And while we enjoy these muffins both with and without the glaze, if you decide to glaze them, it is super easy. The glaze is just lemon juice and confectioner’s sugar.
And then you literally just dip the cooled muffin tops into the glaze.
Tip: these muffins freeze well but freeze them un-glazed. And then add the glaze after defrosting for ultimate freshness.
These muffins have been a huge hit here with family and friends!
They make a perfect breakfast, snack or treat any time of day!
Hope you love these Lemon Zucchini Muffins as much as we do!
Scroll down for recipe and leave a comment if you try.
These Gluten-Free Lemon Zucchini Muffins are dreamy -- Fresh, bright and a perfect breakfast, snack or treat any time of year. Perfect texture, moist, fluffy, a burst of lemon and soooo YUMMY! Enjoy with or without the Lemon Glaze.
Author: Healthy Gluten-Free Family
Recipe type: Dessert, Breakfast, Snack
Cuisine: Gluten-Free, Vegetarian
Serves: 18 muffins
½ cup canola oil
½ cup applesauce (or one individual 4 oz apple sauce container)
¾ cup plain yogurt or a dairy free yogurt of choice (I've made it with Kite Hill almond milk yogurt)
1 tablespoon lemon juice
2 cups sugar
3 cups Gluten-free all purpose flour (containing xanthan gum). We used GF Jules.
1 teaspoon gluten-free baking soda
1 teaspoon gluten-free baking powder
2 teaspoons lemon zest
1 teaspoon salt
2 cups grated zucchini (let sit in a colander and drain for at least 10 minutes while you prepare rest of ingredients)
1 teaspoon vanilla extract
1 teaspoon fresh thyme
Lemon Glaze (if you aren't glazing all the muffins or just want a light glaze, cut the quantities in half)
1½ cups powdered sugar
3 tablespoons fresh lemon juice
Preheat oven to 350 degrees F and line 18 full size muffin tins with muffin liners.
In a large bowl, cream together oil, apple sauce,yogurt, lemon juice and sugar.
Once well combined, add in eggs, one at a time, beating well after each addition.
In a separate bowl, combine flour, baking powder, baking soda, thyme and salt with a pastry cutter.
Add in lemon zest and stir to combine.
Add dry ingredients into wet ingredients and mix until just combined.
Add in zucchini and vanilla, and stir to combine.
Once combined, pour or spoon batter evenly into lined muffin tins.
Bake 35-40 minutes or until a cake tester comes out clean. TIP: if the muffins are looking done on the top but cake tester isn't coming out clean, gently cover muffin tins with foil and bake longer.
Allow to cool 10 minutes, then place on cooling rack.
In a small bowl, stir together lemon juice and powdered sugar until well combined.
When muffins are fully cool, one muffin at a time, holding the bottom of the muffin dip the top of the muffin in the glaze and swirl a bit to cover the top to your liking, let the excess drip off and then turn over and place on drying rack to set.
Hi! My name is Karen, and I’m the mom in our Healthy Gluten-Free Family. My posts and pictures here and on Instagram, Pinterest, Facebook and Twitter are labors of love that allow me to share a very personal journey with you, one our family has taken together — learning, experimenting and sharing how to raise a healthy happy gluten-free family. Read more ...