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
- 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.
- 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.
- Fill the muffin liners 2/3rds of the way full, and transfer the muffins to the preheated oven.
- 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.
- 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