Lemon Zucchini Poppyseed Muffins

A sheet pan with cooked lemon poppyseed zucchini muffins scattered across.

5 from 3 votes

Lemon Zucchini Poppyseed Muffins

These lemon zucchini poppyseed muffins have a fresh lemon flavor and the perfect level of sweetness. The grated zucchini provides moisture and a little bit of sweetness to the muffins.

Prep Time15

Cook Time10

Course: Snack

Cuisine: American

Servings:

Calories: 187kcal

Author: Olivia & Annie

Ingredients

⅓ cup avocado oil
⅔ cup pure maple syrup
2 eggs
2 teaspoons vanilla
2 tablespoons lemon juice + the zest from one lemon
2 cups shredded zucchini
1 ½ cups all-purpose flour
⅓ cup vanilla protein powder
1 tablespoon poppyseeds
1 teaspoon baking powder
½ teaspoon baking soda
½ teaspoon kosher salt
Optional: turbinado sugar to sprinkle on top of each muffin

Instructions

Preheat the oven to 425 degrees Fahrenheit. Add muffin/cupcake liners to the muffin cups of a muffin pan and lightly spray the liners with cooking spray.
In a large mixing bowl or stand mixer, add the oil, maple syrup, eggs, vanilla extract, lemon juice, and lemon zest. Mix until well combined.
Shred the zucchini using the large holes of a box grater or a food processor with a grater attachment. Add the zucchini to the wet ingredients and mix well.
Add the flour, protein powder, poppy seeds, baking powder, baking soda, and salt to the wet ingredients. Mix until just combined. Do not over mix!
Use a cookie scoop, ice cream scoop, or spoon to add batter into each muffin tin until each muffin cup is about ¾ of the way full. Sprinkle the tops of the muffins with turbinado sugar if desired.
Place the pan in the preheated oven at 425 degrees for 5 minutes, then reduce the heat to 350 degrees and continue baking for 10-11 minutes or until a toothpick inserted in the muffin comes out clean.
Remove from the oven and place the muffins on a cooling rack. For best results, let the muffins cool completely before eating to prevent the muffin from sticking to the paper muffin liner.

Notes

Save time/prep ahead: You can make these muffins ahead of time and store them in the freezer for a quick snack.
This recipe is not gluten-free or vegan. It is vegetarian. It can be made dairy-free with the use of a dairy-free protein powder.
The recipe can be found on My Fitness Pal by searching "BWB Lemon Poppyseed Zucchini Muffins." The nutrition content provided for each recipe is an estimate created through the My Fitness Pal database. Please be aware that the nutritional content of each recipe may vary based on the products you use, the precision of your measurements, and the source you use to obtain nutrition data. While we try to provide accurate information, we give no guarantee regarding the accuracy of the nutritional information provided.

Nutrition