Low FODMAP Lemony Poppyseed & Zucchini Muffins

Ingredients

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SERVES 9 (1 muffin per serve)

Lemony Poppy Seed Muffins

180   zucchini (weigh before grating)
150   brown sugar
125   olive oil
1   lemon zest*
1   lemon juice*
1   vanilla extract
1   large eggs
140   gluten free all purpose flour*
0.5   salt
1   baking powder
0.5   baking soda
3   poppy seeds

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.

Low FODMAP Lemony Poppyseed & Zucchini Muffins

PREP IN 10 MIN COOKS IN 15 MIN SERVES 9 (1 muffin per serve)
BY ALANA SCOTT REVIEWED BY Audrey Inouye (RD)
FEATURED IN Baking, Snacks

Muffins are the best! These moist low FODMAP lemony poppyseed & zucchini muffins make yummy snacks or delicious grab and go breakfasts. We love sneaking veggies into our low FODMAP recipes and these muffins feature courgette/zucchini to help keep them moist.

  • Gluten Free Option
  • Low FODMAP
  • Dairy Free
  • Nut Free
MAKE GLUTEN FREE SHOW NUTRITION

Nutrition per serve

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Calories 256
Fat 13.9g
Saturates 2g
Protein 2.3g
Carbs 30.4g
Sugars 17.4g
Fibre 0.5g
Salt 0.3g
Iron 0.8mg
Calcium 82.1mg
Calories 256
Fat 13.9g
Saturates 2g
Protein 2.3g
Carbs 30.4g
Sugars 17.4g
Fibre 0.5g
Salt 0.3g
Iron 0.8mg
Calcium 82.1mg
Calories 256
Fat 13.9g
Saturates 2g
Protein 2.3g
Carbs 30.4g
Sugars 17.4g
Fibre 0.5g
Salt 0.3g
Iron 0.8mg
Calcium 82.1mg
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  1. Preheat the oven to 180ºC (350ºF) bake function. Grease a muffin tin (1 batch makes 9 standard muffins).
  2. 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.
  3. 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.
  4. Divide the batter into the muffin tin holes (about ¼ cup scoop per muffin).
  5. 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 I 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

Dairy Free Tips

Ingredients

    |

SERVES 9 (1 muffin per serve)

Lemony Poppy Seed Muffins

180   zucchini (weigh before grating)
150   brown sugar
125   olive oil
1   lemon zest*
1   lemon juice*
1   vanilla extract
1   large eggs
140   gluten free all purpose flour*
0.5   salt
1   baking powder
0.5   baking soda
3   poppy seeds

* See the FODMAP Tips, Dairy Tips and Gluten Free Tips for the ingredient notes above the method.