Lemon Zucchini Poppyseed Muffins (Paleo & Vegan)
These lemon zucchini poppyseed muffins are the perfect spring and summer treat! They're paleo, vegan-friendly and simple to make.
Ingredients
- 1 ½ cups almond flour
- ¼ cup arrowroot starch
- 2 tbsp coconut flour
- ⅓ cup shredded zucchini with the excess water squeezed out
- ⅓ cup coconut sugar
- ¼ cup almond milk
- ¼ cup coconut oil melted
- 1 tbsp + 2 tsp poppy seeds
- 2 tbsp lemon juice
- 2 tsp lemon zest
- ½ tsp baking soda
Instructions
- 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.
Notes
All nutritional information are estimations and will vary. Estimations do not include optional ingredients.
Nutrition
Serving: 1muffin | Calories: 218kcal | Carbohydrates: 15.1g | Protein: 3.3g | Fat: 10.2g | Fiber: 1.7g