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 bioflavonoids. 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.
Paleo Lemon Poppyseed Muffins
Ingredients
- ¼ cup coconut flour
- ¼ teaspoon celtic sea salt
- ¼ teaspoon baking soda
- 3 large eggs
- ¼ cup honey
- ¼ cup palm shortening
- 1 tablespoon lemon zest
- 1 tablespoon poppy seeds
Instructions
- In a food processor, pulse together coconut flour, salt, and baking soda
- Pulse in eggs, honey, shortening, lemon zest, and poppy seeds
- Spoon batter 1 tablespoon at a time into a mini muffin pan lined with mini muffin liners
- Bake at 350°F for 8-12 minutes
- Cool 1 hour
- 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!
Jennifer says
Hello Elana,
Would this recipe work if I mixed it in a bowl? Or is the food processor necessary?
Thank you for making such delicious gluten free recipes! My 10 year old g-free kid gobbles up lots of treats thanks to you. I’m so glad that you’re using coconut flour. Are their more coconut flour recipes in your new cook book?
Thanks, Jennifer
Jennifer says
I can’t see why a bowl wouldn’t work. I have made similar recipes using wooden spoon power only :). I’d suggest missing the dry ingredients in one bowl, the wet stuff in another, and then stirring them together.
Kristen says
You could also add blueberries! YUMMM!!! :)
Elana says
Kristen, that’s a great idea. If you don’t want to experiment with adapting the recipe I have one for blueberry muffins here:
https://elanaspantry.com/blueberry-muffins/
Enjoy!
Elana
Deb M says
I have the same question as two others – about substitutions for vegan shortening. I am interested in using coconut oil, avocado oil, or olive oil for a substitute. I was also thinking that a combination of olive oil and applesauce might work. Does have anyone have a thought on good substitutions?
Elana says
Deb, thanks for your comment! Here’s a link to a muffin recipe that uses coconut oil:
https://elanaspantry.com/paleo-carrot-banana-muffins/
Enjoy!
Elana
Sara says
Do you have to use a food processor? If so, how come? Would a blender not work?
Elana says
Sara, I haven’t tried that so not sure :-)
Courtney says
That photo is FANTASTIC! Beautiful lighting and composition :)
Elana says
Thanks Courtney!
Shirley @ gfe & All Gluten-Free Desserts says
Oh, Elana, I love these muffins! Can’t wait to give them a try! Maybe even this weekend. It’s unseasonably cool and the house could use some warming up. ;-) I can’t think of a better reason to do so and a better reward for turning on the oven. Thanks, dear!
xo,
Shirley
Elana says
You’re welcome Shirley!
Deb says
This recipe looks great – can’t wait to try it! Any chance of substituting coconut oil for vegan shortening? Thanks!!
Rachel says
I just tried substituting coconut oil for the same quantity of shortening. I stuck it in the fridge for a bit before adding it to the food processor. The muffins were a hit! They’re pretty greasy on the bottom, but I often find that with coconut oil. It certainly didn’t stop them from being gobbled up, that’s for sure.
bryan says
Any suggestions for de-egging this recipe?
Lisa Stafford says
You might try using ground chia or flax seeds with water in place of eggs.
bryan says
the flax seed substitution worked well – thanks!
Lydia says
Another delicious-looking recipe, Elana – Thank you!
FYI, I’ve been toying with substituting almond flour for all or part of the coconut flour, or vice versa, in some recipes, and I’ve come up with a fairly reliable ratio for baking performance. Basically, 1 gram of coconut flour is roughly equal to 5 grams of almond flour in baking, all other ingredients/amounts remaining the same. It’s not foolproof, but if you’re a pretty confident baker and patient enough to test it on familiar recipes, it’s a good starting point. I’ve tested it on a few recipes with good results.
Elana says
Thanks Lydia!
Kristen says
Coconut flour and lemon… yum! I’m always on the lookout for good coconut flour recipes. Can’t wait to try these! :)
marina lykp says
I really don’t want to use any sort of Palm Oil as when i researched vegan oil it said organic palm oil.
What can I use as a substitute?
Marina
Lisa Stafford says
A good substitute here would be butter or expeller pressed coconut oil or ghee. I have used these all interchangeably with organic palm oil with good success in Elana’s recipes. Extra Virgin Coconut Oil is good but it would impart a coconut flavor to the recipe.
Daniel says
I can confirm butter works fine as well if you don’t want to use the shortening. Still tastes incredible, really grateful for this recipe too :)
SGL says
You probably already got a reply, but I used coconut oil and it was really good!