These yummy little delights are based off of my lemon glazed raspberry zucchini loaf and are equally as tasty! If you enjoyed that recipe then you will love this one too :) I have recently discovered using zucchini in my baking and am in love with it's subtlety!
It adds instant nutrition but without adding any weird flavor that you might suspect zucchini would - the perfect ingredient to sneak some greens into your kid's diet, or even just yours! So without further ado, the recipe that contains fruits, vegetables and whole grains and you'd never know it...
- Preheat oven to 350. Put 1tsp. distilled white vinegar in 1/2 cup almond milk and set aside, stir together just before adding to the batter.
- Combine in large bowl and mix by hand with a whisk:
- 1 1/2 cups unbleached regular flour
- 1/2 cup whole wheat flour
- 1 1/3 cups sugar
- 1/2 tsp. salt
- 2 tsp. baking powder
- Then add all ingredients below all at one time into the large bowl with the dry ingredients and stir together until combined:
- 1 egg
- 1 egg white
- 1/4 cup greek yogurt
- 1/4 cup canola oil
- 2 TB lemon juice
- 1/2 cup almond milk (with 1 tsp. distilled white vinegar)
- zest of 1 lemon
- 1 cup grated zucchini
- Gently fold in with a spatula:
- 1 cup blueberries
- Scoop 12 muffins with a regular sized ice-cream scoop into sprayed muffin pan and bake 23-25 minutes or until a knife inserted into the middle of a muffin comes out clean.
- Combine in a small bowl and then pour over warm baked muffins:
- 3/4 cup powdered sugar
- 2 TBSP lemon juice
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