Zucchini-Lemon-Poppy Seed Muffins

Our family's favorite muffins! Great for school lunches. Just don't tell my picky eaters that these contain a green vegetable!

• Preparation Time: 15 mins
• Cooking Time: 20 mins
• Total Time: 35 mins
• Calories: 195 Calories

Ingredients

• 2 eggs
• 1 teaspoon vanilla extract
• ½ teaspoon salt
• 1 cup all-purpose flour
• ½ cup vegetable oil
• ½ teaspoon baking soda
• 1 ¼ teaspoons baking powder
• 3 tablespoons poppy seeds
• ½ cup applesauce
• 1 cup whole wheat flour
• 1 ½ cups brown sugar
• 2 lemons, zested
• 1 teaspoon lemon extract (Optional)
• 3 cups peeled and grated zucchini

Recipe Instructions

Step 1

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.

Step 2

Combine brown sugar and eggs in a large bowl. Beat on medium-high speed for 1 to 2 minutes. Beat in oil, applesauce, lemon zest, vanilla extract, and lemon extract until incorporated.

Step 3

Combine all-purpose flour, whole wheat flour, baking powder, baking soda, and salt in a separate bowl. Blend into the brown sugar mixture. Stir in zucchini and poppy seeds.

Step 4

Pour batter into the lined muffin cups. Fill any empty muffin cups with water.

Step 5

Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.