Pack more veggies into breakfast with these bright, sweet, healthy lemon poppy seed muffins! Wait, veggie muffins?? YES, these gluten free breakfast muffins have an oat flour base with some grated ZUCCHINI snuck into the mix! You can’t even taste it, but it packs extra fuel into breakfast and makes your healthy lemon poppy seed muffins SO moist. And, baking your breakfast muffins into JUMBO muffin tins makes each treat a filling, satisfying meal! A great option for meal prep breakfasts, or as a kid friendly breakfast!
Muffins Dry Ingredients
1 Tbsp baking powder
1/2 tsp baking soda
3 cups oat flour
2 Tbsp poppy seeds
1/2 tsp salt
1/3 – 2/3 cup sugar, or sweetener of choice
Muffin Wet Ingredients
1/3 cup coconut oil
1 cup grated zucchini (stir in last)
1/2 lemon juiced
2 lemons, zest
1 1/3 cups plain whole milk yogurt or low fat (or yogurt of choice)
Preheat oven to 400°F (200°C).
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.
Add dry ingredients to wet until just combined—don’t overmix!
Stir in the grated zucchini last. I recommend first placing grated zucchini in a clean kitchen towel or paper towels and squeezing to remove excess moisture!
Transfer to a jumbo muffin tin, sprayed with cooking spray. (I use 2 scoops of a regular-sized ice cream scoop, or about ½ cup. Fill the muffins almost to the top, but not all the way!)
To help jumbo muffins cook through evenly, bake for 5 minutes at 400°F (200°C), and then lower to 350°F (180°C) and bake 20-22 minutes. They are done when tops are golden and a toothpick comes out clean.
Cool slightly before popping out of the tin and enjoying!
*Nutrition calculated using whole milk yogurt, ⅓ cup stevia, and no decorating sugar.
7g fiber | 3g sugars
Serving: 1 jumbo muffin