Low FODMAP Lemony Poppyseed & Zucchini Muffins
Ingredients
MAKE GLUTEN FREEMakes 9 servings (1 muffin per serve)
Lemony Poppy Seed Muffins
1.5
zucchini (grated)
0.75
brown sugar
0.5
olive oil
1
lemon zest*
1
lemon juice*
1
vanilla extract
1
large egg
1
gluten free all purpose flour (for best results weigh the flour)*
0.5
salt
1
baking powder
0.5
baking soda
3
poppy seeds
Low FODMAP Lemony Poppyseed & Zucchini Muffins
Muffins are the best! These moist low FODMAP lemony poppyseed & zucchini muffins make yummy snacks or delicious grab and go breakfasts.
They are golden and a little bit crunchy on the outside, then moist and fluffy on the inside. The poppyseeds provide little hints of nutty flavour, and the lemon brightens up the muffins and takes me to my happy place!
Did mention that I'm a ninja at sneaking veggies into meals? These muffins feature courgette/zucchini to help keep them moist.
So what are you waiting for? Get your bake on and whip up a batch of these low FODMAP lemony poppyseed & zucchini muffins.
-
Gluten Free -
Low FODMAP -
Dairy Free -
Nut Free
Ingredients
MAKE GLUTEN FREESERVES 9 (1 muffin per serve)
Lemony Poppy Seed Muffins
1.5
zucchini (grated)
0.75
brown sugar
0.5
olive oil
1
lemon zest*
1
lemon juice*
1
vanilla extract
1
large egg
1
gluten free all purpose flour (for best results weigh the flour)*
0.5
salt
1
baking powder
0.5
baking soda
3
poppy seeds
Nutrition per serve
- NON-DAIRY FREE |
- DAIRY FREE |
- GLUTEN FREE
Calories
258
Fat
14.1g
Saturates
2.1g
Protein
2.3g
Carbs
30.5g
Sugars
17.4g
Fibre
0.5g
Salt
0.3g
Iron
0.8mg
Calcium
82.5mg
Calories
258
Fat
14.1g
Saturates
2.1g
Protein
2.3g
Carbs
30.5g
Sugars
17.4g
Fibre
0.5g
Salt
0.3g
Iron
0.8mg
Calcium
82.5mg
Calories
258
Fat
14.1g
Saturates
2.1g
Protein
2.3g
Carbs
30.5g
Sugars
17.4g
Fibre
0.5g
Salt
0.3g
Iron
0.8mg
Calcium
82.5mg
- Method |
- FODMAP tips |
- Gluten Free tips |
- Dairy Free tips
Method
- Preheat the oven to 180ºC (350ºF) bake function. Grease a muffin tin (1 batch makes 9 standard muffins).
- Grate the courgette/zucchini, then wrap in a clean tea towel and squeeze to remove the excess water (this stops your muffins going soggy). Set aside.
- In a large bowl, whisk together the sugar, olive oil, lemon zest, lemon juice, vanilla, and egg. Then stir thought the flour, salt, baking powder, and baking soda. Next, fold through the poppy seeds and courgette/zucchini.
- Divide the batter into the muffin tin holes (about ¼ cup scoop per muffin).
- Bake for 15 minutes until golden (you know they’re done when the tops are springy and a skewer inserted into the middle comes out clean).
Buying Tips
Buy a gluten free plain flour or gluten free all purpose flour. The one we used contains these ingredients: maize starch, rice flour, tapioca starch, rice bran, & guar gum. Avoid flour blends that contain soy flour, chickpea/besan/gram/garbanzo bean flour, lentil flour, coconut flour, amaranth flour, or lupin flour.
Make your lemon juice and lemon zest from fresh lemon.
Gluten Free Tips
There are no gluten free tips for this recipe.
Dairy Free Tips
There are no dairy free tips for this recipe.
Author: Alana Scott
In 2013, Alana was diagnosed with Irritable Bowel Syndrome. She also suffers from coeliac disease, is allergic to nuts and is intolerant to dairy products. This means she understands how difficult it can be to cook with multiple food intolerances. Her exp... Read More
Professional Reviewer: Audrey Inouye (RD)
Audrey Inouye is a FODMAP trained registered dietitian in Canada. She began her career in public health by managing community outreach and peer support programs for diabetes and prenatal nutrition. Audrey later branched into private practice and founded I... Read More
