19 Aug Low Carb Lemon and Poppy Seed Muffins
This post is written in partnership with New Chapter, Vermont-based maker of whole-food vitamins and supplements, however, all opinions are my own. I only work with and recommend companies whose products I love, and I’m so excited to share these with you!
These delicious Low Carb Lemon and Poppy Seed Muffins are not only packed full of fibre, but they are high in plant based protein too! Perfect for breakfast on the go or a healthy snack they are also gluten free, dairy free, nut free and vegan!
Whilst I could enjoy a Breakfast Smoothie every morning for the rest of my life, my clients (and Tim) have been asking me for more ‘non smoothie’ low carb breakfast ideas, and if it means I get to make more delicious healthy treats such as these Low Carb Lemon and Poppy Seed Muffins then I am only too happy to oblige!
I’m not a vegan myself, but as I typically avoid eggs and dairy most of my baking is plant based. I love that these recipes also let me sneak in extra veggies too – these muffins use two whole zucchinis, not only keeping them soft and moist, but packing in a ton of blood sugar balancing fibre and extra vitamins and minerals.
To keep them nut free for my clients who have allergies I used coconut flour (this is also lower in calories and fat than almond flour), and tahini, a zinc rich paste that I use often in place of almond or peanut butter.
I Can Eat Muffins? Yes, When They are Low Carb, Protein Packed and Full of Healthy Fat!
My Private Coaching clients and those following my Lean and Clean Program are amazed that they can eat these healthy treats and still reach their health and weight loss goals! By combing fibre rich zucchini and coconut flour with plant protein, and with healthy fats coming from the tahini these vegan muffins are perfect for a filling breakfast or to get you past that 3pm slump when you usually reach for a sugary treat. They are also a great healthy option for kids lunchboxes, and are nut free for those with allergies.
Low Carb Lemon and Poppy Seed Muffins
Yields 8 servings
• 2 cups grated zucchini (squeeze out the water by wringing in a paper towel or clean cloth)
• 3/4 cup coconut flour
• 2 tablespoon poppy seeds
• 1 teaspoon baking powder
• 2 vegan eggs (I used Bob’s Red Mill Egg Replacer)
• 1/2 cup Lakanto sugar-free maple syrup
• 1/3 cup tahini
• 1/3 cup melted coconut oil
• 1 teaspoon vanilla essence
• Juice and zest of 2 lemons
- Preheat the oven to 350 degrees
- Shred the zucchini (I used a food processor, but you can grate by hand), and squeeze out the excess water by wringing in a clean cloth.
- Add this to a large mixing bowl with the rest of the dry ingredients, and combine everything thoroughly.
- Mix the wet ingredients in a bowl, then pour this into the dry ingredients, and combine again.
- Add the mixture to a silicone, non stick or lined muffin pan – they will not rise so create a ‘muffin’ shape.
- Bake in the oven to 20-25 minutes or until golden brown and firm to the touch.
- Leave to cool for 10 minutes before eating
Will keep in the fridge for 4-5 days or freeze and thaw before eating.