Healthy Lemon Zucchini Muffins
These Healthy Lemon Zucchini Muffins taste like a burst of sunshine! Ready in under 30 minutes and made with wholesome, nutritious ingredients, this easy recipe combines vibrant citrus, nutty poppy seeds, and moist zucchini for a delightful, health-conscious treat. Perfect for a quick breakfast or anytime snack!
Servings: 12 muffins
Calories: 176kcal
Cost: $4.62 or $0.39/muffin
Equipment
Ingredients
- 1 ½ cups whole wheat pastry flour (or half all-purpose and half whole wheat flour)
- 1 tbsp poppy seeds
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp salt
- ½ cup granulated sugar
- 2 tbsp lemon zest
- ½ cup plain Greek yogurt
- ¼ cup avocado oil
- ¼ cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 1 ½ cups shredded zucchini (measure after squeezing)
Instructions
- Preheat your oven to 375° and line a 12-count muffin tin.
- In a medium bowl, stir together the flour, poppy seeds, baking powder, baking soda, and salt. Set aside.
- In a large mixing bowl, stir together the granulated sugar and lemon zest, rubbing the lemon zest into the sugar with your hands to make a lemon sugar.
- Whisk in the Greek yogurt, oil, brown sugar, eggs, and vanilla until there are no lumps remaining.
- Add the dry ingredients and stir until roughly combined but not smooth (do not fully mix).
- Squeeze the shredded zucchini of excess moisture using several layers of paper towels. Measure out 1 ½ cups of squeezed shredded zucchini and stir it into the batter, mixing until just combined (do not overmix).
- Scoop the batter evenly into the 12 muffin cups (about ¾ full), then bake in the preheated oven for 17-19 minutes, or until a toothpick inserted in the centers comes out clean. Allow to cool, then serve!
Notes
Storage Directions
- Storage: Allow the muffins to cool completely to room temperature before transferring them to an airtight container lined with paper towels or parchment paper. This helps absorb excess moisture and keeps the muffins fresh. Store at room temperature for up to 3 days or in the refrigerator for up to 1 week.
- Freezing: These muffins also freeze well! Wrap each muffin in plastic wrap, place them in a freezer-safe container, and freeze for up to 3 months. Thaw frozen muffins overnight in the refrigerator.
- Reheating: Bring refrigerated muffins to room temperature or gently reheat them in the microwave or oven until heated to your desired temperature.
Nutrition
Serving: 1muffin | Calories: 176kcal | Carbohydrates: 26g | Protein: 4g | Fat: 7g | Sodium: 162mg | Fiber: 2g
