I’m not going to lie; these lemon poppy seed zucchini muffins are the bomb! It did take me several tries to come up with a recipe that met my taste, texture and macronutrient requirements, but I’m so happy I stuck with it.
The idea for this recipe first came to me while working on the Nutty Banana Bread recipe some weeks ago. Several trial batches later, the recipe is ready for you and your family. These are not “cupcake” muffins. No, ma’am. These are nutrient-dense, moist flavorful muffins that are perfect for breakfast.
I almost always have oats in stock, so for this recipe I used rolled oats to make oat flour. Using oat flour instead of all-purpose flour is a great way to incorporate more whole grains into your breakfast.
Let’s get cooking. Try this recipe and let me know what you think.
Prep Time: 10 minutes . Cook Time: 20-25 minutes . Yield: Serves 9
2 Cups Oat Flour (or rolled oats)
1 Cup Zucchini, shredded
1 Cup Plain Greek Yogurt
1/3 Cup Brown Sugar (or sweetener of your choosing)
2 Tbsp Lemon Juice
1 Tbsp Baking Powder
1 Tbsp Poppy Seeds
1/2 Tsp Cinnamon
1/2 Tsp vanilla Extract
Zest from 1 or 2 Lemons
Pinch of salt
1. Preheat oven to 400 F. Line muffin tray with large paper baking cups or coat with cooking spray. Using a cheesecloth or your hands, squeeze out as much liquid from the grated zucchini; set aside. If using rolled oats: Blend oats until it has a flour-like texture. This may take 15-60 seconds depending on your blender.
2. In a large bowl add oat flour, baking powder, poppy seeds, cinnamon and salt. Mix to distribute ingredients in bowl.
3. In a medium bowl, combine eggs, yogurt, brown sugar, lemon juice and lemon zest; mix well.
4. Pour wet ingredients into dry ingredients. Mix well then fold in zucchini. Batter will be very thick; almost dough-like.
5. In each muffin tin, add about 2/3 cup of batter. Bake for about 20 minutes or until a toothpick inserted into muffin comes out clean. Let cool for about 5 to 10 minutes before eating.
6. Refrigerate in an airtight container for up to 5 days.