Healthy Lemon Poppy Seed Muffins with Yogurt & Zucchini
Healthy Lemon Poppy Seed Muffins – JUMBO Gluten Free Breakfast Muffins!
Pack more veggies into breakfast with these sweet and 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 these muffins SO moist.
Nix the refined flours, take control of added sugars and sweeteners, and you can make your own healthy breakfast muffins at home. A great option for meal prep breakfasts, or as a kid friendly breakfast!
You’ll think you’re indulging in a toothsome dessert, but these muffins are made with wholesome ingredients to fuel your morning. And, baking them into JUMBO muffin tins makes each treat a filling, satisfying meal!
Simple Swaps Make for Healthy Lemon Poppy Seed Muffins!
The refined flours and heap of sugar in most muffins aren’t ideal for a fuel-filled breakfast. Instead, these muffins use oat flour, made from whole grain oats! Those whole grains provide slow digesting carbs that don’t affect blood sugar like refined carbs.
And, whole grains still contain the fiber, vitamins, and minerals that are stripped from refined grains. THAT is the kind of fuel that makes these healthy lemon poppy seed muffins wholesome enough for breakfast! Just be sure to use certified gluten free oat flour (or oats, if making your own flour), for 100% gluten free muffins.
Now, these do still contain some sugar. But, with homemade breakfast muffins, YOU have control over the kind and amount of sweetener that’s added. They’ll still be deliciously sweet, but with far less sugar than traditional muffins.
Or, you can use a natural no calorie sweetener like stevia or erythritol to make sugar free muffins!
*NOTE: Decorating sugar topping is optional—not-so-fuel-filled, but snazzy and scrumptious!
The Zucchini Factor
More than just whole grain and gluten free breakfast muffins, these are ZUCCHINI muffins that can sneak extra veggies into your day! Grated zucchini is actually an all-star healthy baking ingredient. Its flavor is so mild that you don’t notice any zucchini taste, and it makes these muffins SO moist!
Zucchini have a naturally high water content, which helps prevent your muffins from drying out during baking. Just be sure to wrap your grated zucchini shreds in a clean kitchen towel or a few paper towels and squeeze out any excess moisture. We’re going for moist muffins—not soggy!
Between the zucchini and creamy yogurt in this healthy lemon poppy seed muffins recipe, these babes are SO luscious. Plus, zucchini is low in calories, keeping breakfast light. And, it adds a dose of fiber, vitamin C, and other essential nutrients into breakfast time!
Brighten Up Your Morning
Keep your healthy breakfasts and breakfast meal prep INTERESTING. If we want to keep eating healthy food, it helps if it tastes good!
Made with freshly squeezed lemon juice and fresh lemon zest, these healthy lemon poppy seed muffins are bursting with bright, citrus-y flavor. Not overly sweet like a dessert, but still lusciously moist and indulgent—and veggie-filled! When life gives you lemons (and zucchini), make healthy lemon poppy seed muffins!
Healthy Lemon Poppy Seed Muffins
- 3 cups oat flour
- ⅓-⅔ cup sugar or sweetener of choice, to taste
- 2 Tbsp poppy seeds
- 1 Tbsp baking powder
- ½ tsp baking soda
- ½ tsp salt
- 1⅓ cups yogurt of choice
- ½ lemon juiced, optional
- zest of 2 lemons
- 2 large eggs
- ⅓ cup coconut oil
- 1 cup grated zucchini, drained
- decorating sugar for topping, optional
- 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!)
- 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!
- Yields 6 jumbo healthy lemon poppy seed muffins.