Zucchini and Lemon Muffins with Poppy Seeds

Ingredients 0/14

Step 1

Warm your oven to 350°F (175°C) and line a muffin tin with paper liners. In a large bowl, whisk together the brown sugar and eggs until the mixture is smooth and slightly fluffy, about 1 to 2 minutes. Then, add the oil, applesauce, lemon zest, vanilla, and lemon extracts, mixing everything until well combined.

Step 2

In another bowl, mix the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, stirring gently just until everything comes together. Fold in the shredded zucchini and poppy seeds, making sure they’re evenly distributed.

Step 3

Spoon the batter into the lined muffin cups, filling each about three-quarters full. If you have any empty spots in the muffin pan, fill those with a little water to help the muffins bake evenly. Pop the tray into the oven and bake for 17 to 18 minutes, or until a toothpick inserted in the center comes out clean. Let the muffins cool a bit before enjoying!