Lemon Poppy Seed Zucchini Muffins
This zesty muffins are super moist thanks to lots of grated zucchini and almond flour.
Servings 12 muffins
Ingredients
- 1 ½ cup all purpose flour
- 1 cup almond meal
- 2 tablespoons poppyseeds
- ¼ teaspoon salt
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- ¼ cup neutral oil I used canola
- ¼ cup white sugar
- ¼ cup maple syrup
- 1 egg
- 1 teaspoon vanilla
- 2 tablespoons lemon juice
- Zest of one lemon
- 1 cup shredded zucchini
Instructions
- Preheat oven to 350° F. Prepare a muffin tin by lining with cupcake liners or lightly greasing with oil or butter.
- In a large bowl, combine flour, almond meal, poppyseeds, salt, baking powder, and baking soda. Stir to combine.
- In a medium bowl, combine oil, sugar, maple syrup, egg, vanilla, lemon juice, and lemon zest. Whisk until combined.
- Add the wet ingredients to the dry, and stir with a spatula until the dry spots are mostly gone. Then add the shredded zucchini, and fold until incorporated. The batter will be pretty thick.
- Divide the batter amongst the 12 cups, filling each cup about 2/3 of the way full.
- Bake for 20 minutes, or until a toothpick inserted into the middle of a muffin comes out clean.
- Let cool about 10 minutes in the tray, then carefully remove and finish cooling on a cooling rack.