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

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Servings 20 mini muffins



Prep Time 15 mins
Cook Time 8 mins
Total Time 23 mins
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!

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!


114 responses to “Paleo Lemon Poppyseed Muffins”

  1. Hi Elana

    Could I double this recipe without interfering with the mixture ratios too much? Sometimes doubling doesn’t have a good result on some recipes.


  2. I just made these with the following substitutions:
    Coconut palm sugar with a tablespoon of water replacing the honey
    1/2 teaspoon lemon essential oil replacing the lemon zest.

    A little dry still and not lemony enough. Will try again for sure. Still good flavor!

  3. I am ten years old and paleo and I love baking.I have been looking for a good paleo poppy seed muffin for a long time and these are by far one of my favorite recipes of all time.I cant wait to try them!:)

  4. I made these this morning. I kept looking in the bottom of the bowl at the 1/4 cup of flour thinking how on earth is that going to make 20 mini muffins!!! I reread the ingredient list about 6 times thinking you must have forgotten a 2 in front! I persevered. I substituted coconut oil for the palm shortening as I don’t think we have palm shortening here in New Zealand, but I am no baker. I used regular salt as its all I had.
    It made 9 x 2inch high muffins (very very mini), I had to bake them for 25 minutes. They looked pretty darn good when I pulled them out of the oven. THEY WERE DELICIOUS! My 11 year old son and my husband were suitably impressed and I am so happy as it is the first thing I have ever baked gluten free that has not gone straight into the bin! Thank you. I am so looking forward to your other recipes that I have printed off, and your books are coming to me soon in the mail!

  5. I used melted butter in place of palm oil and the muffins came out fine. This was the first coconut flour recipe for me that actually turned out light and airy, sort of cake-like. I will definitely make these again. Next time, though, I will add a tsp or so of fresh lemon juice, as I thought, even with the T of zest, I’d like more lemon flavor. Also, I barely eeked out 12 mini muffins with the above proportions–hopefully doubling the recipe will work out and yield more muffins.

    • I used melted butter and they turned out great to. I also made regular size muffins and greased the tins with coconut oil instead of paper liners.I know, I’m a rebel.

  6. I just found the recipe for Paleo Lemon poppyseed muffins, but didn’t see the calorie or carb or protein content.

  7. Thank you for this recipe! These are delicious! I didn’t have a mini muffin tin, so I made 5 mini bundt cakes instead. Cooked them for ~20 minutes. So good! Next time I think I’ll double the recipe!

  8. I was feeling under the weather last night and was craving some kind of comfort food, so I made these. They TOTALLY hit the spot and I felt better afterward (plus I had left overs for breakfast this morning). THANKS!

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Recipes » Breakfasts » Paleo Lemon Poppyseed Muffins