Lemon Zucchini Muffins made in the blender... the perfect go to for kids and adults! These are super easy to make, gluten free and they'll be done in 30 minutes from start to finish.
Preheat oven to 400°F. Line a muffin tin with liners or use a silicone muffin pan. Spray with non-stick cooking spray and set aside.
Combine all the muffin ingredients in a blender. Pulse 10 to 15 times, or until the batter is well combined.
Using a large cookie scoop, or 1/4 cup, add the batter to the muffin pan. You want them about 3/4 the way full.
Bake for 22 to 24 minutes, or until a toothpick comes out clean.
Transfer to a cooling rack.
For the glaze, whisk together the powdered sugar and lemon juice. Add a teaspoon of milk if needed to thin it out. Drizzle over top of the muffins and sprinkle on the lemon zest.