Take a walk on the sunny side and bite into one of these refreshing, mini lemon zucchini muffins. One bite-sized treat is it all it takes to put a bright, lemony pep in your step. Since these mini muffins are made with gluten-free flour, monk fruit as sweetener, chia-flax “eggs” and vegan butter, they won’t slow you down the way heavy, overly sweet, bakery-made goods might do. They just might be the perfect make-ahead, on-the-go breakfast or snack. Eat up and be happy!
Ingredients
2 cups gluten-free flour or my Mac-n-Mo’s Morselicious Mix
3 Tbsp. monk fruit
2 chia-flax “eggs”
1 stick vegan butter (I like Miyoko’s)
1 lemon, juice and zest
1/2 cup full-fat coconut milk or cream
1-1/2 cups organic zucchini, shredded
2 Tbsp. chia seeds
Directions
- Preheat oven 350 degrees F. Spray coconut oil into mini muffin tins.
- In large mixing bowl, combine flour and half monk fruit.
- In separate bowl, beat butter and lemon zest. Add remaining monk fruit, “eggs,” lemon juice and coconut milk. Pour into dry ingredients and incorporate until smooth.