These Paleo Zucchini, Lemon & Poppy Seed Muffins are a great way to use zucchini which is in abundance this time of year! The light and fluffy grain free muffins are packed with grated zucchini, lemony batter and lots of poppy seeds.
Preheat the oven to 175 degrees Celsius (350 degrees Fahrenheit) and line a muffin tray with liners
Grate the zucchini on a cheese grater. Place the shredded zucchini between paper towels or a clean dish cloth and squeeze out as much excess liquid as possible.
In a mixing bowl combine the eggs, melted coconut oil, honey, vanilla extract, lemon juice and lemon zest and stir until well mixed.
Add in the salt, baking soda, grated zucchini, almond flour and poppy seeds and stir.
Divide the batter between 9-10 muffin cups and fill to the very top. Bake in the oven for 22-25 minutes until a toothpick inserted in the center comes out clean. If the tops of the muffins browns too quickly place a piece of parchment paper overtop while they bake. Allow the muffins to cool in the tray before removing and storing in an airtight container.