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Lemon Zucchini Poppyseed Muffins (Paleo & Vegan)

  • Author: Michelle
  • Total Time: 35 minutes
  • Yield: 9 servings 1x
  • Diet: Gluten Free


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


  • 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


  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.


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

  • Prep Time: 15 minutes
  • Cook Time: 20
  • Category: Dessert
  • Method: Baked


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

Keywords: lemon poppyseed muffins