LEMON POPPYSEED MUFFINS with a shredded zuke!

These puppies are heavenly.

Multi purpose as well. Great as a breakfast side dish, great as an afternoon snack.

Great anytime.

Poppy seeds are my forever favorite so yes, they were the exclamation point to these delightful little cakes.

 They are made with a solid source of fiber and are sweetened with honey and flavored with lemon, which adds a wonderful element of freshness. 

I dare you to make these once.

 

My thirsty and fury best friend approved these as well.

My thirsty and fury best friend approved these as well.


LEMON POPPY SEED ZUCCHINI MUFFINS

PREP TIME: 10 MINUTES    COOK TIME: 25 MINUTES    SERVES: 12

LEMON POPPY SEED ZUCCHINI MUFFINS

PREP TIME: 10 MINUTES    COOK TIME: 25 MINUTES    SERVES: 12

  • 2 cup whole wheat pastry flour
  • 1 tablespoon baking powder (make sure it isn’t expired!)
  • 1 teaspoon kosher salt
  • 2 tablespoons poppy seeds
  • grated zest of 1 lemon
  • juice from 1 lemon
  • 1/3 cup walnut oil
  • 1/2 cup runny honey
  • 2 eggs, beaten
  • 1/2 cup unsweetened almond milk
  • 1 cup packed shredded zucchini

Directions

  • Preheat the oven to 400F
  • Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.
  • In a small bowl combine the lemon juice, oil, honey, eggs and almond milk. Make a well in the center of the dry ingredients and add the wet ingredients. Stir until just barley combined and then gently fold in the zucchini.
  • Spoon the batter into a greased standard size muffin tin and bake for about 20-23 minutes or until lightly golden and a tooth pick comes out clean when inserted into the center of a muffin.

Notes

You can substitute the oil with any neutral tasting oil *Cooking times will vary from oven to oven *Store muffins at room temperature on the counter covered in tin foil or plastic wrap for two-three days *Muffins can be frozen for up to 6 months

Enjoy lovely ones!