These paleo lemon poppy seed muffins are made with coconut flour, fresh lemon, and honey. Everything you want in a healthy lemon muffin and nothing you don't—they're gluten-free, grain-free, and refined sugar-free!
Paleo lemon poppy seed muffins
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.
These lemony coconut flour muffins are a bakery favorite made paleo, gluten-free and grain-free!
More paleo baking recipes
Lemon Poppy Paleo Muffins
Ingredients
- 4 eggs
- zest of one lemon
- 3 tablespoons lemon juice
- 1/4 cup ghee melted (can substitute coconut oil)
- 1/4 cup honey
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup coconut flour
- 1/2 teaspoon baking soda
- 1 tablespoon poppy seeds
Instructions
- 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.
Notes
Nutrition
More paleo muffins
- 10 Easy Paleo Muffins You Can Make This Weekend
- Paleo Blueberry Muffins
- 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!
Stephanie Olson Reeder
July 21 at 9:18 pmThese were fabulous! Do you know the nutritional info in them
Lisa
July 21 at 9:57 pmThank you – I’m so glad you enjoyed them! I don’t track nutritional info, but MyFitnessPal (http://www.myfitnesspal.com/) and SparkRecipes (http://recipes.sparkpeople.com/recipe-calculator.asp) have calculators you can use for this.
Denise
March 28 at 4:11 amMine were very eggy. Is this normal?
Lisa
March 29 at 11:22 amNo – how did you measure the coconut flour?
Naome
February 1 at 5:13 pmI had the same problem. I measured the coconut flour in a measuring cup…just dumped it in up to the line. What do you suggest. What texture should the batter be?
Lisa
February 3 at 6:00 pmI measure coconut flour with a dry measuring cup by scooping the flour and then leveling it off with a knife. The batter should be fairly thick like a cake batter. Hope this helps!
Leah
October 15 at 2:44 pmYou mentioned almond flour in a comment below, is there supposed to be almond flour in this recipe? It only mentions 1/3 c of dry ingredients.
Lisa
October 15 at 3:01 pmThis recipe is just coconut flour. I updated the comment – thanks for letting me know!
Zipporah
September 8 at 11:32 amCan I sub coconut sugar for honey?
Lisa
September 10 at 12:28 pmI have not tested it with coconut sugar. If you try it, let me know how it turns out!
Sharon
July 24 at 10:56 pmI would like to make these muffins for the weekend.
Do you have to melt the coconut oil before using?
Lisa
July 25 at 1:08 pmThe 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.
Kat
August 5 at 12:22 pmAloha! 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!
Lisa
August 7 at 5:58 pmAloha! 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!
Reka
August 21 at 8:19 amHey 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
Lisa
August 21 at 10:30 pmHey 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!
Katherine
November 13 at 11:03 pmHow long do these muffins keep?
Lisa
November 14 at 4:02 pmGrain-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.
Kim
January 14 at 1:00 pmthese are wonderful! Thank you for posting all your recipes!!
Lisa
January 16 at 5:05 pmYou’re welcome Kim! I’m glad you enjoyed them!
Jaymie
January 27 at 1:50 pmHello. 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.
karen
February 4 at 2:26 amwow 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
Lisa
February 7 at 10:40 amThank you Karen! I’m so glad you enjoyed them!
Keri
March 22 at 10:55 amI 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!
Lisa
March 24 at 11:58 amThanks so much for your comment, Keri! I’m glad you enjoyed the muffins. 🙂
Laura
April 28 at 1:25 pmCould 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?
Lisa
April 28 at 2:26 pmAlmond 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
August 28 at 3:45 amActually 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.
The Cooking and Life Goddess
May 21 at 5:29 pmI’m really looking forward to making these this weekend, they look seriously yummy! Great site! 😀
debbie gorden
June 15 at 2:31 pmi 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
Clare
June 15 at 4:09 pmMmm these look yummy! I think I’ll add some dessicated coconut to them though as I dont have poppy seeds 🙂
Natalie
June 30 at 1:53 pmThese are wonderful. Can they be frozen?
Lisa
July 2 at 5:47 pmThanks, 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.
Lori Abramson
July 17 at 11:05 amLove the MUGS….where did you get those?? ;0)) Muffins look good too!
Lisa
July 18 at 12:53 pmThanks, Lori! I got the mugs in Barbados – they’re made by a pottery company on the island called Earthworks.
Pam
August 12 at 11:23 pmHow long do they last in the fridge and at room temperature?
Lisa
August 16 at 7:42 pmGrain-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.)
Charne
August 18 at 4:33 pmI 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
February 14 at 2:56 pmWhen 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
Jacky
November 18 at 11:19 amCan 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?
Lisa
November 18 at 4:56 pmHi 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!
Charlene @ That Girl Cooks Healthy
November 22 at 2:45 pmBaking with coconut flour can be fairly tricky, but these muffins look just perfect.
Lisa
November 22 at 4:26 pmThanks Charlene!
Julie
February 9 at 11:46 amI 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.
sameatshernutrients
February 26 at 8:05 amBeautiful! I adore lemon!
Alyssa
April 2 at 10:18 pmBased 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!!!
Debbie
May 30 at 3:25 pmI 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.
Charlie Bates
July 10 at 11:14 pmCould I substitute the poppy seeds for chia seeds?
Lisa
July 11 at 1:35 pmCharlie, I have not tested this recipe with chia seeds so I don’t know if it would work.
Mary Bissell
November 14 at 11:53 amI made these this morning and they were really, really good! They received my dad’s approval, too. The zest really makes this recipe. I saw the comments about them being eggy and so I used 3 eggs instead of 4, and that turned out fine. I couldn’t find the coconut oil or poppy seeds (I need to get more organized!), so I left out the seeds and substituted olive oil.
Sarah
April 2 at 2:33 amI love lemon poppyseed things and was craving a sweet treat. Swapped poppyseeds for chia – these are MAGIC. They are so moist and have a great mouth feel as well as tasting fantastic
M
April 10 at 10:30 amI just made these and they are absolutely delicious. Thank you so much for this recipe, really can’t tell much difference from a regular lemon poppyseed muffin! Amazing 🙂
JG
January 14 at 4:55 pmMy family absolutely loved these! I would recommend watching cook time very close. 25 minutes was too long in my oven and they came out a little dry but still delicious. These will be a go to for us. Oh we also like stronger lemon flavor so would double the zest.
Letha
February 27 at 9:55 pmLoved these… but yes – definitely watch the time. Should have taken them out at 20 minutes. Also will double the zest next time to be more lemony – but will be making them again for sure.
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March 19 at 3:58 amI made these this morning and they were really, really good! They received my dad’s approval, too. The zest really makes this recipe. I saw the comments about them being eggy and so I used 3 eggs instead of 4, and that turned out fine. I couldn’t find the coconut oil or poppy seeds (I need to get more organized!), so I left out the seeds and substituted olive oil.
These sound amazing! Pinned and tweeted. Thanks for sharing at Merry Monday, hope to see you again next week!
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March 26 at 2:52 amI just made these and they are absolutely delicious. Thank you so much for this recipe, really can’t tell much difference from a regular lemon poppyseed muffin! Amazing 🙂
My family absolutely loved these! I would recommend watching cook time very close. 25 minutes was too long in my oven and they came out a little dry but still delicious. These will be a go to for us. Oh we also like stronger lemon flavor so would double the zest.
sarah cramer
April 2 at 8:51 ami just cant see how you made these so delicious and paleo at the same time!!! verry yummy.
sarah cramer
April 2 at 8:52 amso amazing thnx
Liz
August 9 at 12:24 pmReally great recipe! Be careful when mixing lemon juice and baking soda, it can explode!
Joy
June 2 at 8:35 amUsed coconut oil but they were very greasy. Otherwise they were ol
Michelle
July 25 at 10:17 pmHi i was wondering if you could help me. Trying to bake these but when they start to rise i notice that they end up sinking. What would be the readon? I’m sure I’m doing something wrong but I cannot figure it out. Please help!
Sara
November 4 at 4:44 amThese were amazing. Perfect recipe.
Trisha
November 10 at 3:20 pmThese smell great but the timing is off for me… 25 minutes at 350 burned them. 20-22 minutes would have been perfect. Don’t walk away from them! Otherwise, the recipe comes together for 6, normal-sized muffins. Think I’ll add some almond extract and blueberries next time.
Arianne
November 16 at 4:42 pmI made this recipe for the first time today. I doubled the recipe. The only thing with this recipe is that I used paper liners and a good portion of the muffin stuck to the liner. I am going to make this recipe again and maybe use parchment paper liners. I am also going to make a loaf out of this recipe. It’s very good and love that honey is used as the sweetener.
Arianne
November 18 at 12:11 pmI doubled the recipe and made a standard size loaf. I used 7 tbsp of lemon juice. It took about 45 min to bake. The top edges around the crust burned a little bit. I’ve never had that happen before on a loaf. The loaf if really moist, but so good! I wonder if that is because I used an extra tbsp of lemon juice? This recipe is definitely a keeper. I wonder how this recipe would taste if I turned it into an orange loaf?!