Gluten Free / Egg Free Option / Dairy Free / Sugar Free Option
Can you believe how fast the time seems to go? July is almost over. The weather is crazy, yet it is also warm, sunny and beautiful! Soak it in while you can!
This beautiful weather is great for my garden. Everything is growing and flourishing! I have already been freezing rhubarb, raspberries and zucchini as well as drying basil, oregano, chives and dill. While I have been starting to store fruits and vegetables for the winter, I am also enjoying their freshness and abundance now. The fresh salads, grilled veggies and berries are delightful!
Enjoy these lovely Lemon Berry Zucchini Muffins! Their flavour bursts in every bite!
Lemon Berry Zucchini Muffins
- 1 1/2 tsp. baking powder
- 1 1/2 tsp. baking soda
- 1 tsp. xanthan gum
- 1/4 tsp. sea salt
- 1/3 c. coconut oil
- 3/4 c. granulated sugar (xylitol or coconut sugar for sugar free)
- 1 Tbsp. lemon zest (zest from one lemon)
- 2 eggs ( 2 gel eggs for egg free*)
- 1/3 c. lemon juice
- 1 c. shredded zucchini
- 1 c. berries (whatever kind you’d like)
Preheat oven to 375 degrees. Put muffin liners into muffin tin or grease muffin tins. Set aside.
In a small bowl, whisk together flour, baking powder and soda, xanthan gum and salt. Set aside. In a medium size bowl, cream coconut oil and sugar together. Stir in flour mixture. Add lemon zest, eggs and lemon juice and stir together. Stir in lemon juice, zucchini and berries.
Put spoonfuls of muffin batter into lined muffin tins. I make 16 medium size muffins. If you’d like 12 muffins, adjust the cooking time accordingly.
Bake for 18-20 minutes or until toothpick comes out clean. Let thoroughly cool and store in a sealed container on the counter for up to 3 days. These freeze well!
*For vegan gel eggs mix 2 Tbsp. ground chia mixed with 1/2 c. water
