Raspberry Lemon Zucchini Muffins

Ingredients

• 1 ¼ Cups Zucchini (shredded)

• 2 Cups Flour (I used 1 Cup Oat Flour, 1 Cup Whole Wheat Flour)

• 2 Tsp Baking Powder

• ½ Tsp Cinnamon

• ¼ Tsp Nutmeg

• ¼ Tsp Salt

• ½ Cup Butter

• 2 Tsp Vanilla

• 2 Tsp Lemon Zest

• 1 Cup Sugar (or for a healthier option, I used ½ cup granulated monk fruit sweetener and ½ cup honey)

• 2 Eggs

• ½ Cup Almond Milk

• 1 Tbsp Lemon Juice

• ½ Pint Raspberries

Instructions

Total Cook and Prep Time: 40 Minutes

Makes Appx: 12 Muffins

Note: You will need a hand mixer for best results with this recipe. You can also use a pastry blender.

1. Preheat the oven to 425 Degrees Fahrenheit. 

2. Take out a medium sized mixing bowl and whisk together the flour, baking powder, salt, cinnamon, and nutmeg. Set the bowl of mixed dry ingredients aside.

3. Shred your zucchini using a grater, food processor or mandolin.

4. Take out a large sized mixing bowl and add the butter, sugar, and lemon zest. Pull out your hand mixer, and on a low-medium speed setting, cream them together.

5. Slowly, using your hand mixer, mix in one egg at a time into the creamed butter, sugar, and lemon zest. Next, mix in the vanilla.

6. Set aside the hand mixer and pull out a mixing spoon. Add half of the dry mixture into the wet mixture bowl and slowly combine with mixing spoon. Add the almond milk, the lemon juice, followed by the remaining dry ingredients. 

7. Mix in the shredded zucchini until all of the ingredients are combined. Do not over mix. 

8. Gently fold raspberries into the muffin batter. 

9. Take out a muffin tin and line with paper liners or spray with Pam. Scoop approximately half of a cup of muffin batter into each tin.

10. Place muffins in the oven and allow them to cook for  5 minutes at 425, then reduce the heat to 350 Degrees Fahrenheit and allow to cook for 12-15 more minutes. Check the muffins with a toothpick or knife to ensure they are cooked all the way through. Toothpick should come out clean.