Reduce Processed Carbs with Homemade Healthy Snacks
Once you try these simple, healthy, Gluten-Free Zucchini Muffins, you’ll never shy away from an abundance of zucchini again. Whether your neighbor drops off extra or your garden’s overflowing, these muffins turn summer squash into something irresistible. The zucchini keeps them moist and tender, while bright lemon zest, crunchy poppy seeds, and rich coconut flakes add layers of flavor. Lightly sweetened with honey, every bite is sensational.
Are you looking to reduce inflammation by eliminating processed oils and carbs or following a grain-free or gluten-free diet? Transitioning away from wheat and store-bought snacks can be challenging, but this recipe makes it easy. These muffins are the perfect way to enjoy wholesome ingredients without sacrificing flavor or satisfaction. Explore all the breakfast recipes for more inspiration on reducing sugar and processed carbohydrates in your diet.
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More Reasons to Love Gluten-Free Zucchini Muffins with Poppy Seeds
- These healthy zucchini muffins come together quickly and are portion-controlled snacks —the perfect size to grab between meals.
- For a delicious and sweet treat, they have impressive nutritional value:
- relatively low in carbs – 15 grams
- 9.5 grams of sugar
- protein 5.8 grams
- 2.6 grams of fiber
- Easy Storage – keep in an airtight container on the counter or refrigerator
- They freeze well and defrost in a few hours.
- Take them to work or put them in your lunchbox—they are ready to eat when you are.
- Paleo-friendly
- Specific Carbohydrate Diet Legal – Poppy seeds can be consumed after being symptom-free for three months.
- If you love muffins, try:
Can Yellow Squash be a Substitute for Zucchini?
Yellow squash, also called summer squash, is an excellent substitute for zucchini. Zucchinis have green skin and a straight shape, while yellow squash has yellow skin and a rounded end. Their mild taste, soft texture, and delicate skin make them great additions to baking. I use either zucchini or yellow squash for this muffin recipe.
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Zucchini Muffin Ingredients and Substitutions
- Unsalted butter – If you have salted butter, omit the salt from the batter. Melted coconut oil can also be used.
- Grated zucchini—You can use yellow summer squash or a combination of the two vegetables to make the inside muffin yellow and green flecks—very pretty.
- Eggs – If you remember to set them out, use room temperature. Using them straight from the fridge is okay as well.
- Honey – keep this snack free of processed sugar. I use local raw honey.
- Lemon—Use the juice of 1 fresh lemon. You can use juice from a jar, but it will lack the zest, a crucial flavor ingredient.
- Poppy Seeds add a crunch and taste that complement the other flavors; you can reduce or omit seeds if you don’t eat them.
- Blanched Almond Flour—Use finely ground almond flour to keep the recipe both gluten-free and grain-free. Avoid Almond Meal, which has a coarser texture and will not provide a tender muffin.
- Coconut Flakes – add a nice texture, but can be omitted. Use unsweetened and unsulfured coconut, and make sure the only ingredient is coconut.
- Coconut Flour soaks up some liquid from the zucchini, so you do not have to squeeze the excess water from the vegetables.
- Almond Extract – vanilla extract also works.
- Sliced almonds for garnish on the top is optional.
- Muffin Liners—I successfully use paper, foil, and parchment liners. I like the foil liner slightly more because it is a little sturdier when I freeze muffins in bags or transport them in my purse or lunch bag for a snack.
Zucchini Muffin Recipe Steps
1
Melt butter in a microwave safe dish with a lid to keep splatters down.
2
Grate zucchini or yellow squash with a box grater until pieces measure two cups.
3
Whisk dry ingredients in a large mixing bowl.
4
Add wet ingredients and gently fold in grated zucchini or yellow squash.
5
Spoon muffin batter into a lined muffin tin.
6
Bake Almond FLour Zucchini Muffins at 350º for 22 – 25 minutes.
More Zucchini Recipes
More Gluten-Free Muffins to Try
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Gluten-Free Zucchini Muffins with Poppy Seeds
Light and moist gluten-free zucchini muffins are enhanced with lemon, honey, and poppy seeds. Great for breakfast or snacks, they are grain-free and gut-friendly.
- Prep Time: 15
- Cook Time: 25
- Total Time: 40
- Yield: 12 1x
- Category: Breakfast
- Method: Oven
- Cuisine: Classic
- Diet: Gluten Free
Ingredients
- 1/4 cup unsalted butter (4 tablespoons), melted
- 2.5 cups almond flour
- 1/4 cup coconut flour
- 1/4 cup unsweetened shredded coconut, optional
- 1/4 teaspoon salt
- 1 teaspoon baking soda
- 1 Tablespoon poppy seeds
- 1/3 cup honey
- 2 eggs, beaten
- 1 lemon, zested
- 1 lemon, juiced (1/4 cup of lemon juice) – use the zested lemon
- 1 teaspoon almond extract
- 2 cups zucchini or yellow squash, shredded – 1 medium zucchini
- 1/4 cup almond slivers, optional
- 12 cupcake liners, paper or foil
Instructions
- Preheat the oven to 350º. Line a 12-count muffin pan with cupcake liners (paper or foil).
- Melt the butter in a microwave-safe container for 1 minute at an 80% heat. Repeat for 10 seconds, as needed to melt butter. Set aside. I use a one-cup measuring cup and place a paper towel sheet or silicone lid on top to contain the splatters.
- Combine dry ingredients: almond flour, coconut flour, shredded coconut, salt, baking soda, and poppy seeds in a large bowl. Whisk to distribute the ingredients.
- Add the wet ingredients: honey, beaten eggs, melted butter, lemon zest, lemon juice, and almond extract. Stir gently to combine.
- Add grated zucchini and mix gently to combine. The batter will be thick.
- Spoon batter into 12 muffin liners in a muffin pan. Use all the batter. The muffins will be filled to the top. Sprinkle with almond slivers, if using, and gently press them into the batter.
- Bake at 350°F for 22–25 minutes. Allow muffins to rest in the pan for 10 minutes before removing to a cooling rack.
Notes
Specific Carbohydrate Diet: Poppy seeds can be consumed after symptom-free for three months.
Storing: Store in an airtight container at room temperature for 3-4 days or in the refrigerator for up to 1 week.
Freezing: Place in zip-lock bags or lidded storage containers in the freezer for up to 6 months.
Variations: To make three dozen Mini Muffins, spoon the batter into lined mini muffin pans and bake at 350°F for 17–19 minutes.
Feel free to skip the almond slivers on the top.
10 responses to “Gluten-Free Zucchini Muffins with Poppy Seeds”
I love this recipe! And really appreciate different substitution ideas in case you don’t have all the ingredients it’s especially great that you can make a batch of these and they freeze so well
I also appreciate all the healthy ingredients in all the recipes
The meal planning guides are a huge help too when you’re trying to think of what side dishes to serve with a particular entrée
Karen, everything is so thought out-
Thanks for all the great suggestions
Your comments just made my day!I appreciate you taking the time to share your thoughts and successes with Supper Sanity. I love helping people simplify healthy meal planning. Happy cooking!
These muffins are a great quick breakfast to gab and go. Great for my hubby and I as we try to cut down on sugar.
I appreciate your feedback! I’m so glad you and your hubby are enjoying the muffins. Wishing you both success on your journey to healthier eating!
I am always looking for healthier, low sugar recipes for my diabetic son and these muffins are perfect! Delicious and satisfying! ❤️
I’m so glad you and your son enjoyed the muffins! It makes me so happy to hear that they fit your needs.Thanks for sharing your feedback—it means a lot!
These muffins are delicious! Definitely a keeper in my lineup. Thanks Karen
Wow, thank you for such a thoughtful review! I’m so happy the recipe worked perfectly, and I hope you keep coming back for more recipes.
These planning sheets are helpful in so many ways. To me planning the meals is more difficult than preparing them. This tool and this very informative website help you plan every little thing so easily. Stick to your budget and be ready for each week by using this wonderful website and using the information provided literally at your fingertips.
Thank you so much! I am thrilled to hear that the planning sheets are making meal planning easier for you. It’s so true—sometimes deciding what to cook can feel like the hardest part! Happy planning!