Name: Zucchini-Lemon-Poppy Seed Muffins recipe
Ingredients: 1 ½ cups brown sugar;2 eggs;½ cup vegetable oil;½ cup applesauce;2 lemons, zested;1 teaspoon vanilla extract;1 teaspoon lemon extract;1 cup all-purpose flour;1 cup whole wheat flour;1 ¼ teaspoons baking powder;½ teaspoon baking soda;½ teaspoon salt;3 cups peeled and grated zucchini;3 tablespoons poppy seeds

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Ingredients

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

Nutrition Info

194.6 calories carbohydrate: 30.2 g cholesterol: 20.7 mg fat: 7.5 g fiber: 1.5 g protein: 2.9 g saturatedFat: 1.2 g servingSize: - sodium: 149.4 mg sugar: 19.2 g transFat: : - unsaturatedFat: : -

Directions

Preheat the oven to 350 degrees F (175 degrees C). Line 18 muffin cups with paper liners.
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.
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.
Pour batter into the lined muffin cups. Fill any empty muffin cups with water.
Bake in the preheated oven until a toothpick inserted into the center come out clean, 17 to 18 minutes.

Recipe Yield

18 muffins

Recipe Note

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

Alternatives to this recipe

Zucchini-Lemon-Poppy Seed Muffins