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Zucchini & Lemon Lavender Muffins - poet in the pantry

Whole Grain Zucchini Lemon & Lavender Muffins

adapted from Texanerin
Prep Time 15 mins
Cook Time 18 mins
Total Time 33 mins
Course Breakfast/Brunch
Servings 6



  • 1/2 cup white whole wheat flour
  • 1/4 cup almond meal
  • 1/4 cup old fashion rolled oats
  • ¾ teaspoon baking powder
  • ¼ teaspoon kosher salt
  • 1 teaspoon dried lavender


  • ¼ cup pure maple syrup
  • zest of 1 medium lemon
  • juice of 1 medium lemon
  • 1 large egg
  • ¼ cup extra virgin olive oil
  • ¼ cup plain Greek yogurt
  • ½ cup grated zucchini


  • Preheat oven to 375 degrees Fahrenheit. Line 6 cups of a muffin tip with paper liners and set aside.
  • Whisk together the dry ingredients in a large bowl. Set aside.
  • In another large bowl, beat the wet ingredients (except the zucchini) until well incorporated. Set aside.
  • Pour the dry ingredients into the wet. Add the zucchini and stir until just incorporated.
  • Using a large cookie scoop, portion out the dough evenly among the muffin cups.
  • Place tin in preheated oven and drop the temperature to 350 degrees Fahrenheit.
  • Bake for 15-18 minutes, or until lightly browned.
  • Cool on a wire rack.