Low FODMAP Lemony Poppyseed & Zucchini Muffins

Ingredients

MAKE GLUTEN FREE

Makes 9 servings (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

Last updated Apr 8th, 2019

PREP IN 10 MIN
COOKS IN 15 MIN
SERVES 9
(1 muffin per serve)
BY Alana Scott
DIETITIAN 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
SHOW NUTRITION

Ingredients

MAKE GLUTEN FREE

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.

Nutrition per serve

    | |
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
    | | |
  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

There are no gluten free tips for this recipe.

Dairy Free Tips

There are no dairy free tips for this recipe.

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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