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Paleo Lemon Poppy Seed Muffins

Hey there peeps! Ready for a light and citrusy summer paleo muffin with a little poppy seed kick?

The inspiration for these paleo and gluten-free muffins came to me when I was shopping at a local housewares store and ran across some really cute muffin cups on sale. I couldn’t resist – they just screamed lemon when I looked at them.

Don’t ask me why I get excited about silly paper muffin cups, but let’s just say when spend an insane amount of time baking like I do, it’s the little things that make you happy.

PaleoNewbie-Lemon-Poppy-Seed-Muffins-Rack-wm-1266x850

This muffin is a great addition to your morning breakfast, or for a healthy on-the-go anytime snack. And it’s a super-simple to make like most of my Paleo Newbie recipes.

My son Kevin is home for a visit, so he tried one and loved it. After his last bite he asked, “Are you sure these are paleo?” Yes, I’m sure. Then he stuffed his face with another one…

I have been so busy in the kitchen cooking fall recipes for a upcoming cookbook, taking a break to bake these lemon poppy seed muffins brought me back to the moment. Summer, sunshine and hanging out with the people we love most. 

If it’s okay with all you, I’ll be hanging on to the long, lazy days of summer as long as possible.

Right now I’m just enjoying watching my son munch his way through our loaded paleo fridge. Unlike the seasons, some things never change. 🙂

Hope you give this paleo lemon poppy seed muffin a try, and as always, let me know what you think!

Paleo Lemon Poppy Seed Muffins Recipe

Paleo Lemon Poppy Seed Muffins Recipe

Ingredients

  • 1 1/4 cup almond flour
  • 2 Tbsp coconut flour
  • 1 Tbsp poppy seeds
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 1/4 cup of raw honey
  • 1/4 cup fresh lemon juice, plus the zest of 1 lemon
  • 3 eggs whisked
  • 3 Tbsp coconut oil
  • 1 tsp vanilla extract
  • Yield
  • Makes about 10 muffins

Instructions

  1. Preheat oven to 350-degrees F
  2. In a small bowl, mix all the wet ingredients together
  3. In a medium bowl, combine all the dry ingredients
  4. Now pour the wet ingredients into the dry ingredients bowl, and stir into a batter
  5. Let batter set for a few minutes, then stir it again
  6. Grease a muffin tin or use muffin liners and fill each well or cup about two-thirds full
  7. Bake about 15-20 minutes, or until a toothpick inserted into a muffin comes out clean
  8. Serve and enjoy!
http://www.paleonewbie.com/paleo-lemon-poppy-seed-muffins/

56 replies
  1. Jenni
    Jenni says:

    These were delicious and so easy to make. The first Paleo muffins that I’ve actually enjoyed eating! I used the zest from two lemons and only used 2tbs coconut oil. Mine did not sink in the middle, but were slightly eggy. I think next time I will try with 2 eggs.

    Reply
  2. Jeanette
    Jeanette says:

    This was my first attempt to bake paleo anything and am so grateful it came out wonderful. I am trying this diet to see its effect on diabetes. Thank you! Maybe the transition won’t be so hard after all.

    Reply
    • Trina
      Trina says:

      Hi Jeanette, I’m so happy you have found a recipe to enjoy. And I’m pleased to e a part of your journey to better health. I hope you find more recipes to try. 🙂

      Reply
  3. Christina
    Christina says:

    These smelled amazing while they were baking. Very simple to put together. However, I was a little disappointed when they fell in the middle. Nonetheless, they tasted great. Thanks for the recipe.

    Reply
    • Trina
      Trina says:

      Christina, try adding a little more coconut flour next time. I have found almond and coconut flours are very different with baking depending on the brand. 🙂 I’m happy you enjoyed the recipe!

      Reply
  4. Kristy
    Kristy says:

    I didn’t think the lemon was strong enough in these. They are very good though. Next time I will just add lemon extact to pump up the lemon flavor.

    Reply
    • Trina
      Trina says:

      Great Kristy…yep everyone’s taste buds are different…so everyone else follow Kristy’s lead and adjust the lemon up or down according to your own preferences. You can either add more lemon extract as Kristy suggests, or add more of the zest from the lemon rinds. Don’t add more lemon juice, that could result in soggy muffins 🙂

      Reply
    • Trina
      Trina says:

      Hi Crystal, no you really want to stick with the almond flour for this recipe…using coconut flour would make this a bone-dry, falling-apart, absolute mess of a muffin! 🙂

      Reply
  5. christie
    christie says:

    HI! I love these muffins!!! I am wondering why mine always sink in the middle, it doesn’t affect the taste, but they just aren’t that pretty. I bought new baking soda, and have followed your instructions EXACT, any suggestions??

    Reply
    • Trina
      Trina says:

      Christie, it might be your internal oven temp. I had that problem last year when I thought I was cooking at 350 and it was really 335. A 5 dollar thermometer should be able to tell you for sure. Also over beating the batter can cause it as well. I hope this helps! 🙂

      Reply
  6. Kristina
    Kristina says:

    These were good except they sank in the middle. So I only put in 1 TB of coconut oil in the second batch and they turned out perfect!! Also tried chia seeds instead of poppy. Yum!

    Reply
  7. Kyla
    Kyla says:

    I made these for Valentine’s Day as a non chocolate treat for my family. So delicious! Thank you so much for this fabulous recipe <3

    Reply
    • Trina B
      Trina B says:

      Kyla, I’m happy you all enjoyed! I’m secretly in love with these muffins too. My hubby isn’t as big a lemon fan as I am, but I just make and freeze them for myself. 🙂

      Reply
  8. Melody
    Melody says:

    If you are doing sugar free, could a sub of 1/8c stevia work for the honey? I have a 2 year old we are fixing gut issues with and would love to be able to give him a treat like this sometimes. Doc is firm on no form of sugar to feed yeast though. Thanks!

    Reply
  9. Anonymous
    Anonymous says:

    I just finished making these and you have the best recipe I have found for paleo baking so far! thank you so much for your recipe! 🙂

    Reply
    • Trina B
      Trina B says:

      thank you! Wow, thanks for making me smile! 🙂 You happen to have made one of my favorite muffins. I’m kind of a lemon freak. You should try the pound cake too! It’s pretty good, if I do say so myself. 🙂 Thanks for taking the time to comment.

      Reply
    • Trina B
      Trina B says:

      Elaine, I’m sure if I re-worked the recipe I could give you an alternatitve. However, I didn’t for this recipe. I combine almond and coconut flours for the texture.

      Reply
    • Trina B
      Trina B says:

      Hi Missy…I am so glad you questioned this one! The ingredients should have included a 1/4 cup of raw honey. We’ve amended the recipe…thanks so much Missy!

      Reply

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