Lemon, Zucchini, & Poppy Seed Muffins | Toned & Fit

Gluten-Free, Dairy-Free, Vegetarian, Vegan, Paleo

Lemons are acidic to the taste, but are alkaline-forming in the body. In fact, they are one of the most alkaline-forming foods. This property makes them great for balancing a highly acidic body. Lemons are also rich in Vitamin C, act as a stimulant for the liver, cleanse the bowels, are anti-bacterial, and work to strengthen blood vessels due to their bioflavinoids.

Zucchini is high in fiber, potassium, Vitamin C, Vitamin A, and H2O. The combination of H20 and fiber are helpful in managing weight by providing low-calorie volume. The vitamins and minerals provided by zucchini nourish your heart, skin, lungs, and eyes. Make sure you are including zucchini’s nutrient-rich skin when cooking.

Poppy seeds boast a unique, nutty flavor due to many fatty acids and essential volatile oils. The seeds are especially rich in oleic and linoleic acids. Oleic acid, a mono-unsaturated fatty acid, helps lower LDL (bad cholesterol) and increase HDL (good cholesterol) levels in the blood.

Lemon, Zucchini, & Poppy Seed Muffins


  • 2 cups Oat, Coconut, or Whole Wheat Flour (Oat or Coconut for GF, Coconut for Paleo)
  • Zest of 1 Lemon
  • 1 teaspoon Baking Powder
  • ¼ teaspoon Pink Himalayan Salt or Sea Salt
  • ¼ teaspoon Ground Nutmeg
  • 2 tablespoon Poppy Seeds
  • 1 Medium Zucchini, Shredded
  • 1 Egg (*Use soaked Chia Seeds for a Vegan Option)
  • Juice of 1 Lemon
  • 1/4 cup Honey or 1/2 cup Coconut Sugar
  • 1/2 cup Unsweetened Coconut Milk
  • 3 tablespoon Coconut or Olive Oil


  1. Preheat oven to 400°. Line a 12-muffin cup pan with muffin liners. Set aside.
  2. In a large bowl, whisk together flour through lemon zest. Add in baking powder, salt, nutmeg, and poppy seeds.
  3. Make a well in the center of the flour mixture.
  4. In a medium bowl, whisk together zucchini and egg (or soaked chia seeds.) Slowly whisk in lemon juice, honey or coconut sugar, coconut milk, and oil.
  5. Pour wet ingredients into the well in the flour mixture, and stir until just incorporated. Do not over-stir!
  6. Evenly distribute the muffin batter between the muffin cups.
  7. Bake at 400° for 20-25 minutes until tops turn golden.
  8. Remove immediately from muffin cups and cool on a wire rack.
  9. Store leftovers in the refrigerator for up to one week.
Lemon, Zucchini, and Poppy Seed Muffins | Nourished Existence
Photo Credit: onceamonthmom

10 Comments on Lemon, Zucchini, & Poppy Seed Muffins

  1. sarag
    May 28, 2013 at 5:20 pm (5 years ago)

    I made the muffins with coconut flour and the batter was very dry. I had to add alot of moisture to it and it was still very crumbly. Do you reduce the amount of flour if using coconut flour?

    • nourishedexistence
      May 28, 2013 at 11:19 pm (5 years ago)

      Yes you do! So sorry I did not post the conversion. You will usually need to reduce the flour by 1/2-1 cup (experiment with the recipe) OR I recommend adding an extra egg for every ounce of coconut flour (or soaked chia seed for the vegan version.) :]

  2. Cara
    June 18, 2013 at 8:01 pm (5 years ago)

    How would I make this into almond poppyseed muffins? I’m thinking of replacing some of the coconut flour with almond flour and adding almond extract, but what could make up the moisture if I leave out the lemon juice?

    • nourishedexistence
      June 19, 2013 at 10:30 pm (5 years ago)


      Substitute all of the coconut flour for almond flour and use almond extract + water to make up for moisture. You will probably have to play around a bit to get measurements the way you like it. Let me know when you do! I would be more than happy to post an “alternative” recipe.

  3. Natalie
    December 18, 2013 at 4:21 pm (4 years ago)

    Hi! I hope you get this in time…my friend and I want to make this tonight! 🙂

    By coconut milk, do you mean actually coconut milk (from a can)? Or do you mean the coconut milk alternative to milk (in a carton, similar to rice milk and almond milk)?

    Thanks in advance!

    • Natalie
      December 18, 2013 at 4:23 pm (4 years ago)

      (…and if you mean the latter, can you use almond milk instead?)

    • Toned & Fit
      December 18, 2013 at 5:39 pm (4 years ago)

      Great question! I use coconut milk from a carton (similar to almond milk.) I have never tried it with canned coconut milk. I am sure you can substitute almond milk instead. It might change the consistency just a bit, as coconut milk tends to be thicker and creamier. Let me know how they turn out! 🙂

  4. kari
    April 27, 2015 at 12:56 pm (3 years ago)

    Thank you for recipe…we used 1 cup coconut flour,an extra egg,half tsp extra baking powder and a little extra lemon juice(to counter the dry flavorless flour difference,lol),also added half cup xylitol and cooled before eatting cause very fragile.Taste was wonderful!!


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