Lemon Poppy Seed Zucchini Muffins

Lemon Poppy Seed Zucchini Muffins

by Dishing Up the Dirt

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

• Preheat the oven to 400F
• Combine the flour, baking powder, salt, poppy seeds and lemon zest in a medium sized bowl.
• In a small 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 walnut 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 days
• Muffins can be frozen for up to 6 months

Let us know if you make this recipe! Tag your photos with #freshharvestga on Instagram

Thanks to Dishing Up the Dirt for this amazing recipe. Check out her cookbook here.