Jump to Recipe· 5 from 3 reviews

These lemon zucchini poppyseed muffins are the perfect spring and summer treat! They’re paleo, vegan-friendly and simple to make.

Two lemon muffins stacked

Lemon Zucchini Poppyseed Muffins

Lemon & poppyseed is a powerhouse combo for spring and summer baking if you’re looking for bright and fresh flavors. It’s perfect in cookies, quick bread, scones, and muffins. Throw in some bonus warm-weather veggies like zucchini, and you have the ultimate spring muffin.

These lemon poppyseed muffins are up-leveled with added zucchini for hidden veggies and a boost of nutrients. They’re both paleo and vegan friendly, made without any grains, eggs, or dairy. Enjoy them as a breakfast treat, or a spring dessert!

The Ingredients for Lemon Zucchini Poppyseed Muffins

  • Almond flour, coconut flour & arrowroot starch. You can also use tapioca starch instead of arrowroot starch. The coconut flours help to absorb excess moisture from the zucchini.
  • Almond milk. You can also use any other dairy-free milk here! Oat milk would also work if you tolerate that.
  • Coconut oil. I haven’t tried to use any other fat sources in this recipe.
  • Zucchini. All you’ll need is one zucchini, peeled and grated to add an extra layer of flavor and nutrients to this recipe.
  • Coconut sugar. 
  • Poppy seeds.
  • Lemon juice & zest.

One lemon zucchini muffin with a bite on paper

How to make Paleo & Vegan Lemon Zucchini Poppyseed Muffins

  1. Mix the batter: Add the almond flour, arrowroot starch coconut flour, coconut sugar zucchini and almond milk to a bowl. Mix well. Stir in the coconut oil, poppy seeds, lemon juice, zest, and baking soda. Stir well to ensure the batter is thoroughly mixed and there are no clumps.
  2. Fill the muffin liners: Fill the muffin liners 2/3rds of the way full, and transfer the muffins to the preheated oven.
  3. Bake: Bake for 20-22 minutes or until a toothpick inserted into the muffins comes out clean. Remove from the oven and allow to cool slightly before transfer to a cooling rack to cool further.

Lemon zucchini muffin process

Tips & Tricks for these Lemon Zucchini Poppyseed Muffins

  • Make sure that you peel the zucchini and squeeze out the water! This helps the texture for the muffins.
  • Let the muffins fully cool. Since these are egg-free, they can fall apart if they’re eaten when they’re too hot.

Can you make these muffins nut-free and AIP?

I haven’t tried these muffins without the almond flour, though the closest AIP and nut-free swap would be tigernut flour.

Can you make these muffins without the zucchini?

You likely can, though it would take some tweaking. Having the zucchini in there is great to sneak in extra veggies!

What’s the best way to prepare the zucchini for these muffins?

After you peel the zucchini, I like to grate it with a wide cheese grater. You can also use a food processor to quickly grate it. You’ll then want to use either a paper towel or a cheese cloth to squeeze out any excess liquid from the zucchini.

Can you freeze these muffins?

For sure! I wouldn’t freeze the batter, but you can definitely freeze the prepared muffins. Store them in an airtight bag or container and freeze them for 1-2 months.

How long do they stay fresh? How do you store them?

Store them in the fridge, and they’ll stay fresh for 2-3 days.

Three lemon zucchini muffins with lemon wedges

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Lemon Zucchini Poppyseed Muffins (Paleo & Vegan)

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 3 reviews
  • Author: Michelle
  • Prep Time: 15 minutes
  • Cook Time: 20
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
  • Category: Dessert
  • Method: Baked
  • Diet: Gluten Free
Print Recipe

Description

These lemon zucchini poppyseed muffins are the perfect spring and summer treat! They’re paleo, vegan-friendly and simple to make.

Ingredients

Scale
  • 1 1/2 cups almond flour
  • 1/4 cup arrowroot starch
  • 2 tbsp coconut flour
  • 1/3 cup shredded zucchini (with the excess water squeezed out)
  • 1/3 cup coconut sugar
  • 1/4 cup almond milk
  • 1/4 cup coconut oil, melted
  • 1 tbsp + 2 tsp poppy seeds
  • 2 tbsp lemon juice
  • 2 tsp lemon zest
  • 1/2 tsp baking soda

Instructions

  1. Preheat the oven to 375 F. Using a dozen muffin tin, line 9 spaces with muffin liners. Lightly spray the muffin liner with cooking oil (like avocado or coconut oil) to prevent sticking.
  2. Add the almond flour, arrowroot starch coconut flour, coconut sugar zucchini and almond milk to a bowl. Mix well.
  3. Stir in the coconut oil, poppy seeds, lemon juice, zest, and baking soda. Stir well to ensure the batter is thoroughly mixed and there are no clumps.
  4. Fill the muffin liners 2/3rds of the way full, and transfer the muffins to the preheated oven.
  5. Bake for 20-22 minutes or until a toothpick inserted into the muffins comes out clean. Remove from the oven and allow to cool slightly before transfer to a cooling rack to cool further.
  6. Serve immediately and store in the fridge for 2-3 days.

Notes

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 muffin
  • Calories: 218
  • Fat: 10.2g
  • Carbohydrates: 15.1g
  • Fiber: 1.7g
  • Protein: 3.3g