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.
Preheat oven to 350 degrees. Grease or line muffin tin.
Add all ingredients except poppy seeds to food processor and process until well combined. Pulse in poppy seeds.
Bake 25-30 minutes until golden brown and toothpick inserted in center comes out clean. Cool completely on wire rack.
For dairy free: use coconut oil in place of ghee
More paleo muffins
- 10 Easy Paleo Muffins You Can Make This Weekend
- Paleo Blueberry Muffins (Video)
- Apple Paleo Muffins
- Carrot Pineapple Paleo Muffins
More recipes with coconut flour
What's your favorite muffin flavor? Let me know in the comments below!