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Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins in a vintage tin.

Zucchini muffins with fresh lemon and poppy seeds, made with whole grain flour, flax and yogurt.

Scale

Ingredients

  • 1 cup whole wheat pastry flour*
  • 1 cup old-fashioned rolled oats
  • 2 tablespoons ground flax seed
  • 2 teaspoons baking powder
  • ½ teaspoon coarse salt
  • 2 large eggs
  • 6-ounces plain or vanilla Greek yogurt (about ⅔ cup)
  • ½ cup granulated sugar
  • 3 tablespoons oil
  • 1 teaspoon pure vanilla extract
  • 1 teaspoon pure lemon extract (optional)
  • 1 medium zucchini, shredded (about 1 ½ cups)
  • Zest and juice of 1 medium lemon (about ¼ cup)
  • 1 ½ tablespoons poppy seeds

Instructions

  1. Preheat oven to 350 degrees. Prepare 12-cup muffin tin with muffin liners.
  2. In a medium mixing bowl, which together flour, oats, flax, baking powder and salt until combined.
  3. In a separate medium mixing bowl, whisk together eggs and sugar until fluffy. Whisk in yogurt, oil, vanilla extract and lemon extract (if using) until combined.  Stir in shredded zucchini, lemon zest and juice and poppy seeds.
  4. Fold dry ingredients into the bowl with the wet ingredients and mix until just combined.
  5. Scoop muffin batter into the prepared muffin cups, filling about ¾ of the way to the top. Bake 22-27 minutes or until muffins are just set.  Allow to cool on a wire rack.

Notes

Substitution Tip: You can also sub for whole wheat, all-purpose or oat flour.  If using almond flour, I use a blend of almond flour and coconut.

Nutrition

Keywords: summer, seasonal, easy, healthy, quick, whole wheat, gluten free option

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