Lemon Poppyseed Zucchini Muffins

Super moist lemon poppy seed muffins with zucchini are healthier than the coffee shops and just as tasty!

You guys, I’ve finally figured out how to limit myself to one muffin! Key: make them jumbo-size! And I don’t know of a better way to wake up than with a JUMBO Lemon Poppy Seed Zucchini Muffins!

Since these are labeled as breakfast muffins, we swapped regular flour with oat flour and the oil with yogurt, making these muffins gluten-free and guilt-free! Of course, these shouldn’t be served for breakfast ONLY, they’re also pretty awesome in the afternoon with a cup of coffee.

Recipes like this are what our Classic Meal Plans are made of. We like to recreate the classics into healthier and more simple meals that you’re family will enjoy anytime.

moist lemon poppy seed muffins

Zucchini in muffins?

Zucchini in muffins is 100% perfection. The zucchini adds nutrition and moisture without tasting like vegetables, only a moist lemon poppy seed muffin. Who can argue with that?

moist lemon poppy seed muffins

Don’t scrimp on the lemon zest because it makes these jumbo muffins smell and taste incredible. It’s almost like dessert for breakfast and you can substitute the sugar with honey, agave, maple syrup or stevia.

Can I freeze these?

You better believe it! Freeze them before or after you bake so you’ll always have a quick breakfast or treat on hand.

moist lemon poppy seed muffins

What if I don’t have a jumbo Muffin tin?

All you need is a regular muffin tin and you’re good to go! Just keep an eye out because they’ll bake faster than the jumbo size.

Who’s ready to bake?!

moist lemon poppy seed muffins

Lemon Poppyseed Zucchini Muffins

moist lemon poppy seed muffins
  • Author: MOMables - Laura
  • Prep Time: 15 minutes
  • Cook Time: 20 - 22 minutes
  • Total Time: 35 - 37 minutes
  • Yield: 10

Ingredients

  • 3 cups oat flour
  • 1/2 – 2/3 cup sugar or sweetener of choice, to taste
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups whole milk yogurt or low-fat yogurt
  • 1/2 lemon juiced, optional
  • Zest of 2 lemons
  • 2 large eggs
  • 1/3 cup coconut oil, melted
  • 1 cup grated zucchini
  • Decorating sugar for topping, optional

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
    Separately, whisk together yogurt, coconut oil, lemon zest, and eggs.
  3. Add dry ingredients to wet until just combined—don’t overmix!
  4. Stir in the grated zucchini.
  5. Transfer to a jumbo muffin tin sprayed with cooking spray. (I use 2 scoops of a regular sized ice cream scoop or about 1/2 cup)—fill the muffins almost to the top, but not all the way!)
  6. Bake 5 mins at 400F, and then lower to 350F and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  7. Cool slightly before popping them out of the tin and enjoying.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 261
  • Fat: 11.4g
  • Carbohydrates: 33g
  • Fiber: 2.1g
  • Protein: 7.2g

Keywords: moist lemon poppy seed muffins

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Lemon Poppyseed Zucchini Muffins

moist lemon poppy seed muffins
  • Author: MOMables - Laura
  • Yield: 8-10

Ingredients

  • 3 cups oat flour
  • 1/2 – 2/3 cup sugar or sweetener of choice, to taste
  • 2 tablespoons poppy seeds
  • 1 tablespoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 1/3 cups whole milk yogurt or low-fat yogurt
  • 1/2 lemon juiced, optional
  • Zest of 2 lemons
  • 2 large eggs
  • 1/3 cup coconut oil, melted
  • 1 cup grated zucchini
  • Decorating sugar for topping, optional

Instructions

  1. Preheat oven to 400F.
  2. In a bowl, whisk together flour, sugar, poppy seeds, baking powder, baking soda, and salt.
    Separately, whisk together yogurt, coconut oil, lemon zest, and eggs.
  3. Add dry ingredients to wet until just combined—don’t overmix!
  4. Stir in the grated zucchini.
  5. Transfer to a jumbo muffin tin, sprayed with cooking spray. (I use 2 scoops of a regular sized ice cream scoop or about 1/2 cup)—fill the muffins almost to the top, but not all the way!)
  6. Bake 5 mins at 400F, and then lower to 350F and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
  7. Cool slightly before popping them out of the tin and enjoying.

Nutrition

  • Calories: 455
  • Fat: 20.9g
  • Carbohydrates: 56.6g
  • Protein: 11.9g

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About MOMables - Laura

Mom to 3 awesome people and MOMables CEO. I work hard in my kitchen so you don't have to. I'm obsessed with tacos and coffee -not always in that order.