Lemon Poppy Seed Zucchini Muffins
Ingredients
-
1
cup
whole wheat pastry flour
-
1
cup
old-fashioned rolled oats
-
2
tablespoons
ground flax seed
-
2
teaspoons
baking powder
-
½
teaspoon
coarse salt
-
2
large
eggs
-
6
ounces
plain or vanilla Greek yogurt
-
½
cup
granulated sugar
-
3
tablespoons
oil
-
1
teaspoon
pure vanilla extract
-
1
medium
zucchini, shredded
-
¼
cup
lemon zest and juice
-
1½
tablespoons
poppy seeds
Instructions
- Preheat the oven to 350°F and prepare a muffin tin with liners.
- In a bowl, combine flour, oats, flax, baking powder, and salt.
- In another bowl, whisk eggs and sugar until fluffy, then mix in yogurt, oil, vanilla, and lemon extract.
- Stir in zucchini, lemon zest and juice, and poppy seeds.
- Fold the dry ingredients into the wet ingredients until just combined.
- Scoop the batter into the muffin cups, filling them about ¾ full.
- Bake for 18-22 minutes until set, then cool on a wire rack.
Nutrition Facts (estimated)
Servings
12 muffins
Calories
148
Total fat
6g
Total carbohydrates
21g
Total protein
4g
Sodium
287mg
Cholesterol
32mg
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