Zucchini, Lemon and Poppy Seed Muffins
CASEY HILL
These lemon zucchini muffins are so good you’ll want to double the batch! The inside is fluffy and moist, and the top has a wonderful crunch. They are made with spelt flour, which is a great source of fiber and generally an easier grain to digest than regular wheat. They are sweetened with honey and flavored with lemon, which adds a wonderful element of freshness. It’s a great way to use up any extra zucchinis you have in the fridge, or to sneak some vegetables into your family’s food.
Ingredients
- 2 cups spelt flour
- 1 tbsp baking powder
- 2 tbsp poppy seeds
- ½ cup chopped walnuts
- Zest of one lemon
- ½ cup honey
- Juice of one lemon
- ¾ cup almond milk
- 2 eggs, beaten
- 1 large zucchini, grated (approx. 1 cup)
Method
Preheat the oven to 180° C or 356° F.
Combine the flour, baking powder, poppy seeds, walnuts and lemon rind in a large mixing bowl.
In a separate, small mixing bowl, combine the honey, lemon, almond milk and eggs. Whisk gently until everything is well combined.
Pour wet ingredients into the dry ingredients and stir until combined.
Gently fold in the grated zucchini.
Pour the batter into greased muffin tins and bake for 30 minutes or until golden.
Insert a sharp knife into the center and if the knife comes out clean you will know they are ready.
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Casey is a yoga teacher, recipe developer and self love mentor. Casey teaches successful working women and mothers to put their own needs first and stop feeling guilty about it. Her mission is to inspire women to live a life that is full of health, happiness and love.