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
Units Scale
- 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.
Find it online: https://www.suppersanity.com/almond-flour-zucchini-muffins/
