Healthy Lemon Poppy Seed Muffins

Print Recipe

Prep Time 25

Cook Time 25

Total Time 50

Servings jumbo muffins

Calories 465

Author Alyssia Sheikh

Ingredients

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

Instructions

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.

Notes

Nutrition for healthy lemon poppy seed muffins made with whole milk yogurt, ⅓ cup stevia, and no optional decorating sugar—per jumbo muffin:

*Nutrition provided below for healthy lemon poppy seed muffins made with whole milk yogurt, ⅓ cup coconut sugar, and no optional decorating sugar.

Nutrition