Paleo Lemon Poppyseed Muffins

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Ingredients
Instructions
Nutrition

Who doesn’t love a good lemon poppyseed muffin? Now you can have Paleo Lemon Poppyseed Muffins that love you back. This easy muffin recipe is perfect for a brunch, after school snack, or a wonderfully summery dessert.

Paleo Lemon Poppy Seed Muffins are made with coconut flour. They’re nut-free and flavored with healthy lemon zest which is rich in antioxidants and bioflavnoids. My boys and their friends devour these bite-sized mini-muffins and have no clue that they’re a gluten-free, grain-free dessert. I hope you enjoy this healthy paleo muffin recipe as much as we do.

Ingredients
Serves:
20mini muffins
Print Recipe
Instructions
  1. In a food processor, pulse together coconut flour, salt, and baking soda
  2. Pulse in eggs, honey, shortening, lemon zest, and poppy seeds
  3. Spoon batter 1 tablespoon at a time into a mini muffin pan lined with mini muffin liners
  4. Bake at 350°F for 8-12 minutes
  5. Cool 1 hour
  6. Serve

I’m very excited that my new book, Paleo Cooking from Elana’s Pantry, comes out in less than one month, on June 18th. If you buy the book now you save over $4.00 off the list price.

If you are looking for a paleo muffin recipe made with coconut oil you’ll want to try my incredible Carrot Banana Muffins, fans love them because they’re also purely fruit sweetened.

Here are some of my low-carb paleo muffin recipes for you!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

110 responses to “Paleo Lemon Poppyseed Muffins”

  1. Would there be a substitute for the palm oil shortening? Lots of forest and natural habitat are destroid because of culture for palm oil. Thank you very much, did you ever tried with avocado?

  2. Just pulled out of the oven, one pan lemon poppyseed and one pan banana walnut muffins!? My caregiver did all the work while delt with the recipe. The first time baking for me since last Thanksgiving(2015> Thank-you very much, Can’t wait to try . more of your recipes!
    Linda from Vancouver, Washington, USA

  3. Hi Elana,
    I am new to your website and have read through some of your recipes. My husband was recently diagnosed with RA and his doctor said, get rid of all wheat. So we have been wheat free for 20 whole days. After reading Wheat Belly, i decided to become gluten free also and have been sharing that with friends. I have made your poppy seed muffins for the first time today and they are very good. I never would eat to many muffins before but it just sounded good. I am a vegeterian and have already had the mindset to eat low fat, well using coconut oils and nut oils is new to me, but i understand they are good oils. Eat Fat, stay thin, kinda idea. A idea i am still getting use to. I loved putting honey in these muffins instead of sugar or stevia. I have baked with Stevia and its just not the same imho. I will be relying on your website to new recipes as i have been learning to live wheat free. Thank You, you are appreciated…

  4. Wondering if you have any recommendations on how to avoid honey? The only sweetener I’m currently allowed to eat is stevia, so if you have any ideas on how to remove the honey and what to sub, I would love to hear them! I was thinking maybe just increase the stevia and add some greek yogurt? Thanks!

    • Hi Jacy, thanks for your comment. I haven’t had success in removing the honey from my recipes. If you do experiment, please let us know if it works for you. In the meantime, here’s a link to my keto recipes, which do not contain any honey:

      https://elanaspantry.com/diets/keto/

      Enjoy!
      Elana

  5. I made this and the crumb is just perfect.I doubled the recipe but accidentally left the fat,honey,lemon zest and poppy seeds the one recipe measure, and used 5 eggs plus juice of a lemon. not too sweet and just buttery enough. next time I will use another T or more zest for more tang. Almost like a real wheat cake texture!!!

  6. I dont have a food processor or shortning…has anyone had success with coconut oil and a wooden spoon? If so did u melt oul first (as i usually do when baking)

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