Healthy Lemon Zucchini Muffins

INGREDIENTS

2 1/4 cups

white whole wheat flour or gluten-free* flour (measured like this)

1 1/2 tsp

baking powder

1/2 tsp

baking soda

1/4 tsp

salt

2 1/2 tbsp

lemon zest (see Notes!)

1/2 tbsp

unsalted butter or coconut oil, melted and cooled slightly

large egg whites, room temperature

2 tsp

vanilla extract

2 1/4 tsp

vanilla stevia, or adjusted to taste

1/2 cup

plain nonfat Greek yogurt

1/2 cup

freshly squeezed lemon juice (see Notes!)

3/4 cup

nonfat milk

1 1/2 cups

freshly grated zucchini, patted dry (see Notes!)