Paleo Lemon Poppyseed Muffins

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.

Paleo Lemon Poppyseed Muffins

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!

Comments

112 responses to “Paleo Lemon Poppyseed Muffins”

  1. I wonder whether these could be made substituting something for the sugar/honey. Swerve? but mine is a powder, which will change the consistency.

  2. Just made these using butter and just a 1/2 tsp of pure stevia instead of honey. My boys are in heaven. Thank you for sharing.

  3. These are in the oven now and smell amazing. At 8-12 min they look wet still . Should they cook like normal and come out clean on a tooth pick ?

    • I was going to ask how well chia seeds would do as a substitute for poppy seeds. I’m happy to hear that it still tastes great.

  4. Hey! Do you need the honey? I’m on a no added sugar kick right now. Do you need it for consistency? Any ideas on other options? I could do unsweetened applesauce or bananas (since I’m allowed fruit but not eating much of it).

  5. Hi Elana!

    I made these with coconut oil instead of shortening, raspberries instead of poppy seeds, and 1 egg + 2 egg’s worth of egg whites. They came out a little flat, lumpy, a little greasy, stuck to the liners, and were a little wet. The boys liked them but I wouldn’t really say they were awesome.

    I am thinking the wetness of the coconut oil and weight of the raspberries were my issues. Maybe by reducing the amount of coconut oil or subbing half of the honey for something like stevia (reduce wetness) would work? If anyone tries that, let me know! :-)

    • Brooke, thanks for sharing the results of your experiment with us. I hope you’ll try the recipe because you will absolutely love it!

  6. I use coconut oil, it works well. I also mix these in a mixing bowl and add 2 tbsp of lemon zest instead of 1. I’m going to try it with butter today as the coconut oil is a little greasy. These are delicious!

  7. I just made the, double batch in a normal size muffin pan..Made 11 muffins baked at 350 for 17 minutes and of course they were absolutely PERFECT, as every of your other recepies! THank you Elana!

  8. I made these muffins last week and we loved them! My oldest son (who called them “lemon mommy puffins” when he was young) requested a lemon poppy cake for his 12th birthday yesterday, so I doubled the recipe and cooked it in a pie pan. His 8 year old brother made a glaze with coconut oil, honey, and cream. It was soooo good!

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Recipes » Breakfasts » Paleo Lemon Poppyseed Muffins