Lemon Zucchini Muffins

1 tbl lemon juice

Preheat oven to 350 and line muffin tin with papers. In a medium bowl combine oat flour, baking soda, baking powder, salt, and cinnamon. Give that a stir to incorporate ingredients together and set aside. Next, wash zucchini and chop off ends. Shred zucchini into a small bowl equalling 1 cup, then zest the 1 lemon right on top. Set aside and save lemon for juice.

 

In a large mixing bowl whisk eggs, then add sugar, honey, oil, buttermilk, and 2 tbl of lemon juice from reserved lemon. Mix well and then add zucchini/lemon zest. Mix and then slowly add in flour mixture until just combined. Scoop, with a large cookie scooper, 1 scoop in each muffin slot. Bake 16-18 minutes until center comes out clean with small knife or toothpick. The tops do not brown up really so be careful to not burn.

Then place muffins on a cooling rack and then make the lemon glaze by combining the powdered sugar and lemon juice. Put a small 1/2tsp amount onto each muffin and smooth around to cover the top of the muffin.

 

Recipe adapted from foodiearmywife and delightedmomma