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.

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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. [av_sidebar widget_area=’Lockerdome’ av_uid=’av-2r3ye2′]

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!
https://www.paleonewbie.com/paleo-lemon-poppy-seed-muffins/

Join the Conversation

  1. Darcie Lozeau says:

    I made a single batch of these a couple of weeks ago. One of my family members had 1 piece (I baked it in a loaf pan) and I ate the rest within 24 hours. Yea, it’s that good. She’s been asking me when I’m going to make the recipe again.

    So I just doubled the recipe and made another batch in a larger Pyrex dish. This way, I have plenty to enjoy with breakfasts and plenty to share. I followed the recipe exactly as far as ingredients go.

    1. Thank You Darcie! I really appreciate you taking the time to comment. I so happy you enjoyed the recipe. :)

  2. I made this recipe as is. It was fantastic. I changed up the poppy for chia seeds also.

    1. Great idea! I’ll have to try the recipe with chia seeds. :)

  3. This is the first paleo muffin recipe I have found that is yummy enough to bake again. I just made my second batch and we’re looking forward to enjoying them for breakfast tomorrow! Thanks!

    1. Yay! I providing a winner recipe! Thank you!

  4. This recipe looks yummy. If I wanted to use a different flour, what would you recommended? I noticed you use almond flour in various recipes but it can be expensive over time plus my child has a nut allergy. Thanks!

    1. I create my recipes to taste good and can’t say how it would be changed for nut free.

  5. 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.

  6. 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.

    1. 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. :)

  7. 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.

    1. 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!

  8. 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.

    1. 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 :)

  9. Hi, could I use all coconut flour instead of almond?

    Thanks!

    1. 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! :)

  10. 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??

    1. 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! :)

  11. these turned out very well. it’s the first paleo muffin that my three year old will eat too.

    1. Tanya, that is so great to hear! I love them too. :) I’m a lemon girl. lol!

  12. I switched out the vanilla for almond. I am in heaven. The recipe is delish!!! Thank you so much for sharing.

    1. Theresa, you are very welcome! Thanks for stopping by! :)

  13. 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!

    1. Hi Kristina, They have turned out awesome for me every time. That being said, I’m so happy they worked out for you! :)

  14. These are AMAZING! The texture and taste are so good! Thank you!

    1. Thank you Lisa! Love me some lemon! :)

  15. 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

    1. 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. :)

  16. Where do you buy paleo baking powder? A lot of the ones I found have corn in the ingredients.

    1. Hi Sydnee…the corn-free one I use is Featherweight Baking Powder from Hain Pure Foods. (Click our link to see it on Amazon.com) With this brand, you may need to use more baking powder than most recipes call for to get the same rising power as traditional baking powders that contain corn and sodium. So if a recipe calls for 1 tsp baking powder, add an additional 1/2 tsp or so. Hope this helps!

      1. Do you have the nutritional facts? :)

        1. Ashley, I am not doing nutritional info on my recipes at this time. Trying to find a easy app. :) You could try myfitnesspal.com

  17. Could you make this as a loaf instead of muffins?

  18. 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!

    1. Melody, I think Stevia would work ok. If its not enough liquid, add a little coconut milk.

  19. is the baking soda and the baking powder of a tsp each correct? …seems a lot?

    1. Hi and yes those quantities are correct; this particular recipe needs a little more of each to make the muffins rise properly :)

  20. 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! :)

    1. 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.

  21. I’m new to Paleo and these have been my favorite so far. YUMMY!

    1. Danna, High five! Yay, I’m so glad you enjoyed the recipe. I love them too! :)

  22. Is the 1/4 cup of almond flour correct?

    1. Valerie, No, 1 plus 1/4 cup. Thank you for asking. That was a typo. My bad. Sorry. :)

  23. Do you have any of the nutritional information for your recipes?

    1. Not yet, working on it. :)

  24. Is there a substitute for the coconut flour?

    1. 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.

  25. These look great!

    Is it correct that there is no sweetener in them?

    If so, awesome! But I had to ask!

    1. 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!

  26. These look really good. :)

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