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
- Preheat oven to 400°. Line a 12-muffin cup pan with muffin liners. Set aside.
- In a large bowl, whisk together flour through lemon zest. Add in baking powder, salt, nutmeg, and poppy seeds.
- Make a well in the center of the flour mixture.
- 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.
- Pour wet ingredients into the well in the flour mixture, and stir until just incorporated. Do not over-stir!
- Evenly distribute the muffin batter between the muffin cups.
- Bake at 400° for 20-25 minutes until tops turn golden.
- Remove immediately from muffin cups and cool on a wire rack.
- Store leftovers in the refrigerator for up to one week.