At less than 180 calories per muffin, these low sugar, high protein,low fat muffins are healthy, wholesome, and moist and chewy with a tangy melt-in-your mouth burst of lemon.
1½ cups GF flour blend
1½ cups almond meal*
2 t. baking powder
1 t. baking soda
Pinch of salt
1 lemon, zested
2 cups zucchini, finely grated, strained over paper towels, and loosely packed
½ cup sugar**
2 T. poppy seed cake and pastry filling or 2 T. poppy seeds
½ cup low fat buttermilk or plain yogurt
1-2 T. olive oil
1 t. GF lemon extract, optional (or 1 T. fresh lemon juice)
Preheat oven to 350˚F. Line a 12 muffin tray with paper liners.
Combine the dry ingredients and set aside.
In a small bowl, combine the lemon zest and zucchini.
In a separate bowl, beat the eggs with sugar/sweetener until creamy. Blend in the poppy seed filling or poppy seeds, buttermilk/yogurt, olive oil and lemon extract or lemon juice.
Now mix all the ingredients together with a wooden spoon. Do not over mix. Spoon mixture into muffin liners, filling three-fourths full. Bake 25-30 minutes and test with a toothpick for doneness. Allow to cool before removing paper liners.
Notes: *I used 1½ cups Trader Joe's Blanched Almond Meal. **In place of the sugar, use 3 T. agave syrup or 1/4 cup powdered stevia (Trader Joe’s brand); increase the flour in the recipe by a couple of tablespoons.
Makes: Twelve muffins.
For more recipes, check out my cookbook: "Delicious! The Very Best of Gluten Free and Wheat Free Cooking. It is available at: