Lemon Chia Zucchini Muffins

Fall is just a few weeks away, but here at Sunny Side Up, we are relishing every minute we can get of the dwindling days of summer. I’m harvesting lots of tomatoes and just finished making more of my 5 Minute Refrigerator Pickles. Today, I’m sharing my Lemon Chia Zucchini Muffins, a twist on the classic lemon poppy seed muffins you may be familiar with. These muffins are bright and tangy with lemon. The Greek yogurt in them gives a nice boost of protein and calcium and the zucchini is a sneaky way to get extra veggies into bellies.

Are you a seasonal person? I am. For me, summer doesn’t start until after Memorial Day and I refuse to acknowledge fall until after Labor Day. Then I’m ready to take part in all the fall things, like raking leaves, picking apples, lighting candles, and carving pumpkins. All of our projects will start moving indoors. I have to admit I’m ready to get to it. I can only handle holes in the ceiling and walls stripped of paper for so long!

But let’s get back to these lemon chia zucchini muffins. It’s the last zucchini recipe I’m making this summer. They’re great to toss in the freezer to grab when you’re racing out the door in the morning. Although, I think they taste best enjoyed with a steaming cup of coffee while watching the sunrise.

Before you bake these, check out the notes section, where I’ll give you some tips and ingredient swaps.

Lemon Chia Zucchini Muffin Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2/3 cup honey
• zest of 1 lemon
• 1 egg
• 1/3 cup fresh lemon juice
• 1/2 cup buttermilk
• 1/4 cup chia seeds
• 1/4 cup melted coconut oil
• 1/2 cup plain Greek yogurt
• 1 cup shredded zucchini

How To Make Lemon Chia Zucchini Muffins

Preheat your oven to 350 and line a muffin tin with paper liners. I love these parchment liners you can buy at most grocery stores.

Start by soaking the chia seeds in the 1/2 cup of buttermilk for ten minutes. After that time is up, it will have a thick and creamy texture.

While you’re waiting, in a large bowl, sift the flour, baking soda and baking powder together. Add the honey and lemon zest and stir it together. Next, add the lemon juice, coconut oil, egg. Stir in the chia seed mixture and Greek yogurt, and finish by adding the zucchini. Stir it all together until the dry ingredients are thoroughly mixed in.

Spoon or scoop the muffin batter evenly into the paper liners and bake for 20-23 minutes until the muffins are lightly browned.

Baking Notes and Substitutions

• If you don’t have honey, use 1 cup of granulated sugar instead
• Adding Greek yogurt makes the baked texture more spongey. If you prefer a cake-like texture, omit the yogurt. I used fat-free plain in my recipe.
• If you don’t have coconut oil, you can substitute vegetable or canola oil instead.
• This recipe can be made gluten-free by replacing the flour with a gluten-free substitute.
• No buttermilk? Use regular milk instead.
• Don’t like chia seeds? Use poppyseeds in their place.

Watch Me Make Them

I hope you enjoy these lemon chia zucchini muffins as much as we do!