Lemon Zucchini Muffins

Wonderfully moist, lemony muffins. You can add a little more sugar for a sweeter muffin.

Lemon Zucchini Muffins 

2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon kosher salt

1/4 teaspoon ground nutmeg

lemon zest of 1 large lemon

1 egg, beaten

1 cup shredded zucchini- skin on

3/4 cup buttermilk

1/2 teaspoon chia seeds (optional)

1 teaspoon vanilla extract 

1 tablespoon lemon juice

3 tablespoons coconut oil - melted
turbinado sugar to sprinkle on top

Preheat oven to 400 degrees. Combine the dry ingredients and lemon zest in a large bowl. In another bowl, combine egg, zucchini, buttermilk, chia seeds, vanilla, lemon juice and oil. Stir well. Add to flour mixture, stirring just until dry ingredients are moistened.

Divide batter evenly between 12 greased muffin cups.

Sprinkle tops with turbinado sugar if desired.

Bake at 400 for 20 minutes or until golden brown. Cool in pan for a couple minutes then remove to rack to cool.