Lemon Poppyseed Zucchini Muffins

5 from 1 reviews

Super moist lemon poppy seed muffins with zucchini are healthier than the coffee shops & just as tasty! These muffins are perfect for a breakfast or afternoon pick me up.


  • 1 cup grated zucchini
  • 3 cups oat flour
  • 1/22/3 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
  • Decorating sugar for topping, optional


  1. Preheat oven to 400F.
  2. Use a cheese grater to grate the zucchini. Place the shreds into a clean kitchen cloth or paper towel and squeeze out the excess moisture. 
  3. 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.
  4. Add dry ingredients to wet until just combined—don’t overmix!
  5. Stir in the grated zucchini.
  6. 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!)
  7. 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.
  8. Cool slightly before popping them out of the tin and enjoying.



Keywords: moist lemon poppy seed muffins