Lemon Poppy Paleo Muffins

Lemon poppy paleo muffins are quick and easy gluten-free recipe. Just add everything to the food processor — the batter is ready in about five minutes.  | cookeatpaleo.com

I love lemon poppy seed muffins. This recipe took quite a bit of testing, but I finally created a recipe that tastes like the traditional bakery version of lemon poppy muffins that I remember. I used coconut flour to create the moist, fluffy texture. Fresh lemon juice and zest provide the lemon flavor and the poppy seeds add a sweet crunch. Lemon poppy paleo muffins are perfect for breakfast with tea or coffee.

I always have fresh lemons in the house, so it’s easy to whip up these paleo breakfast muffins at a moment’s notice. They come together fast — just add everything to the food processor and the batter is ready in a few minutes. Lemon poppy paleo muffins are a quick and easy way to satisfy your muffin craving.

Lemon poppy paleo muffins are quick and easy gluten-free recipe. Just add everything to the food processor — the batter is ready in about five minutes.  | cookeatpaleo.com

Lemon Poppy Paleo Muffins
Serves: 8 muffins
  • 4 eggs
  • zest of one lemon
  • 3 tablespoons lemon juice
  • ¼ cup ghee or coconut oil, melted
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • ⅛ teaspoon salt
  • ⅓ cup coconut flour
  • ½ teaspoon baking soda
  • 1 tablespoon poppy seeds
  1. Preheat oven to 350 degrees. Grease or line muffin tin.
  2. Add all ingredients except poppy seeds to food processor and process until well combined. Pulse in poppy seeds.
  3. Bake 25-30 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.


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  1. Sharon says

    I would like to make these muffins for the weekend.
    Do you have to melt the coconut oil before using?

    • says

      The coconut oil should at least be softened so it blends into the batter. My coconut oil is soft at room temperature this time of year so I don’t melt it. If your coconut oil is hard, go ahead and melt it before adding it to the batter.

  2. Kat says

    Aloha! This is the first recipe I used from this site. I duplicated recipe except that I substituted grass-fed butter for coconut oil. I used a toaster oven with 4-large-flat muffins; this allowed me to make 5 muffins. My muffins were delicious, so I feel confident that I can trust other recipes because they were indeed tested before offering. I also spread with imported Brie cheese. Mahalo!

    • says

      Aloha! I’m so glad to hear you liked the muffins. I do spend a lot of time testing the recipes so it’s great to hear your feedback. Thanks!

  3. Reka says

    Hey Lisa,

    I’m very happy to find your site and this recipe.
    I’ve just started to ear paleo(only 2 days ago),and I’m really beginner in paleo meals however I cook quite well regular things.I miss the cakes and muffins and I have everything at home for this recipe.I would have some questions:
    -the batter isn’t too runny with only 1+ cup of coconut flour?(or is that ok?)
    -could I substitute the honey to eritrit?
    -could I put 100-150 grammes of blueberry into the batter?

    Many thanks for answers in advance,
    Réka from Hungary

    • says

      Hey Reka, I’m glad you found it too! There are quite a few paleo muffin recipes you can try. For this recipe, the coconut flour absorbs a lot of liquid so you use less than you would for traditional flours. The 1/3 cup of coconut flour is about 45 grams by weight. I haven’t used any other sweeteners in this recipe so I don’t know if your substitution will work. Let me know if you try it. I haven’t tried berries in this recipe, but check out the banana blackberry muffin recipe that also uses coconut flour. Hope this helps!

    • says

      Grain-free baked goods are best eaten the day they are baked. I freeze any that are left and thaw them in a warm oven as needed.

  4. Jaymie says

    Hello. I’m making these right now without the poppy seeds because I don’t like them, but I added a couple of blueberries to some to see how they will turn out! I’m wondering, would you consider these something healthy that you could eat on a daily basis, or are they more supposed to be considered a treat? Thanks so much.

  5. karen says

    wow these are great I have tried a few recipes for Paleo Muffins but these are the best by far and they dont break the bank with Almond flour being so dear- THANK YOU

  6. Keri says

    I know this is an older post, but I just came across your site recently. I made these this morning and they were lovely. Perfect for a weekend breakfast treat, and definitely one of the best paleo baked goods I’ve tried. Thank you!

  7. Laura says

    Could I use almond meal instead of the coconut flour? I make most of my recipes with trader joes almond meal (quite affordable compared to almond flours) and they are always perfect, even despite the textural differences between meal and flour. I’ve had bad luck with coconut flour recipes in general, always very eggy and soupy/runny so I’m nervous to try this one. Maybe my coconut flour is off? Anyways, has anyone tried subbing in this recipe?

    • says

      Almond meal/flour will not work in this recipe. Almond meal/flour and coconut flour have very different properties so they can’t be substituted for each other in recipes. Coconut flour batters start out with more liquid in them because coconut flour absorbs so much moisture, but they should bake up fine. Hope this helps!

      • Marci says

        Actually I just made them with almond flour and they were great … reminded me of the lemon poppyseed muffins I use to buy at cosco. I double the flour (almond flour), and added a mashed up banana (still a bit green). The mixture was still very liquidy but I just doubled up the paper muffin cups and they baked up after 25 minutes nicely. They taste at first a bit eggy but put them in the fridge and that goes away. I just had to share the last one with my husband. Next time I make them bigger! and make more!! Great recipe thank you.

  8. debbie gorden says

    i made these this morning — they hardly rose and came out baked with “flat” tops — is that how they should look? Followed recipe, but used Baking JOy on the cupcake pan

  9. Clare says

    Mmm these look yummy! I think I’ll add some dessicated coconut to them though as I dont have poppy seeds :)

    • says

      Thanks, Natalie! I freeze all of my muffins. I put the frozen muffins in a cold oven, and set the oven 300 degrees to thaw and warm through.

    • says

      Thanks, Lori! I got the mugs in Barbados – they’re made by a pottery company on the island called Earthworks.

    • says

      Grain-free baked goods are best eaten the day they are made. I usually freeze any that don’t get eaten the first day and reheat them in the oven as needed. (Put them in a cold oven and set it to 300 or 325 degrees to thaw and warm through.)

  10. Charne says

    I tried these today using Stevia instead of honey tasted good but I may have over done it with the sweetener. Only down side was that the muffins were like domes at the bottom (all hollowed out) which doesn’t make sense as I filled all the paper cups and had them in the muffin tray and they rose quite high. Any suggestions for avoiding this problem in the future?

    • Sue M says

      When i bake with stevia, I will only substitute 1/2 of the sweetener with stevia.. so in this recipe i would try 1/8 cup sweetener and 1/8 t stevia (yes 1/8 teaspoon). all stevia taste is one i do not care for but you can easily substitute for 1/2 of the sugar. hope this helps

  11. Jacky says

    Can I make this recipe without a food processor? Is there a specific reason a food processor is required? I have a Kenwood Chef stand mixer will this work?

    • says

      Hi Jacky, I use the food processor because it’s faster. I haven’t tried it in a stand mixer, but I think it should work. Hope this helps!

  12. Julie says

    I tried these about an hour after they came out of the oven. They came out very spongey. Excited to try them tomorrow after being refrigerated. Perhaps they will be more muffin-like and less spongecake-like. I could taste more coconut than lemon. Next time, I might add more lemon juice (even though I added much more than suggested). I wonder if these could be made with almond flour instead of coconut flour to decrease the taste of coconut. Also, I wanted to make 12 muffins so I multiplied the recipe by 1.5 to get 12 muffins. But I actually ended up with enough batter for only 8 muffins! Not sure what happened there. I would always rather see muffin recipes for 12 instead of 8 :) I like to eat 2 muffins for breakfast every morning.

  13. Alyssa says

    Based on comments, I used juice of 1 whole lemon (1/4 cup) and zest of 2 lemons. Glad I did because they are just lemony enough. Also used a hand mixer rather than food processor (I hate washing it) with good results. Only problem: they stuck to my greased nonstick baking cups. Next time I’ll use liners or bake it as a loaf with greased, parchment lined, greased again pan. Final note for those who had fails with the coconut flour: pack your dry measuring cup; don’t scoop and level as you would with regular flour. Yield was 6 regular muffins for me, not 8. Could have stretched it out to 7 maybe… They don’t rise much but have a lovely crumb texture. So good!!!

  14. Debbie says

    I just love the muffins and I have made them 4 times. The first time they came out beautiful the batter raised nicely. The last 3 times they have not raised and are flat. Any suggestions? I’ve tried baking soda and baking powder ( adjusting the amount ) no difference. I measure everything exactly. I’ve used a muffin pan with and without liners no difference. Appreciate any suggestions.


  1. […] 17. Lemon Poppy Paleo Muffins Lemon poppy muffins are one of the most popular kinds around, so it’s a necessity to learn how to make them Paleo style. The standard recipe for these muffins includes such no-nos as sugar, all-purpose flour, and buttermilk. None of these ingredients show up in this Paleo recipe, and instead you’ll find things like real lemon zest and lemon juice, ghee, honey, and of course poppy seeds. The taste of these will rival if not surpass the kind you’d grown accustomed to before going Paleo, and it may turn out that you prefer the new way of making them over the old. […]

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