Lemon Balm Zucchini Muffins

One of the highlights of my summer was attending a Garden Tea Party at The Lamb Shoppe & Wellness Center. While sipping on a variety of tea, I had the pleasure of learning more about culinary and medicinal herbs as they gave a tour of their lovely herbal garden. I had just made a batch of lemon zucchini muffins that morning, and being inspired by the information, I went right home and recreated our recipe so it is now Lemon Balm Zucchini Muffins!

Little did I know when I was trying to find another use for my prolific zucchini that these delicious muffins could be enhanced by including lemon balm. Lemon balm is a perennial plant and is a member of the mint family. It has a calming effect on your nervous, cardiovascular and digestive systems. Enjoy it’s delightful, uplifting flavor in teas, salads and dressings, side dishes and sweet treats like these!

Looking for ingredients? Click here to find the products we use.

LEMON BALM ZUCCHINI MUFFINS

3 eggs
1/2 cup coconut sugar
2 tablespoons coconut milk
3 tablespoons lemon juice
1 tablespoon lemon zest
2 tablespoons finely chopped lemon balm
1/2 teaspoon vanilla
1 cup shredded zucchini
1/2 cup coconut flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Preheat oven to 350°F. Line muffin tin with paper liners. In a large bowl, beat eggs with a mixer until frothy. Add next ingredients through zucchini and mix well. Stir in flour, soda and salt. Fill muffin liners and bake 20 to 25 minutes until toothpick inserted in center comes out clean.

Makes 9 muffins