Paleo Lemon Poppyseed Muffins
These Paleo Lemon Poppyseed Muffins are the perfect breakfast or snack to have with a cup of coffee! Not too sweet, slightly tart, and the perfect amount of moist. Dairy free, gluten free, and delicious!
I absolutely love lemon flavored pastries. The glazed lemon loaf from Starbucks used to be my go-to with a large iced coffee! These Paleo Lemon Poppyseed Muffins satisfy all of those cravings in a slightly healthier way. They are completely gluten free, dairy free, and grain free! Technically with the glaze, these are not paleo unless you use ground up coconut sugar. However, that’s perfectly ok with me. I like to take the easy way out and use organic powdered sugar.
What Ingredients You Need to Make These Lemon Poppyseed Muffins
You probably have the majority of these ingredients in your pantry and fridge!
- Eggs
- Coconut sugar
- Ghee (or oil of choice)
- Lemon juice and zest – for the muffins and the glaze, you need about 1.5 lemons total.
- Vanilla extract
- Almond flour – I haven’t tested these with another flour, but an all-purpose GF flour like Cup-4-Cup should work!
- Gluten free baking powder – if you can’t have corn starch, check out this recipe for paleo baking powder!
- Poppy seeds
- Organic powdered sugar – you can also make this paleo by blending up coconut sugar until it’s really fine and in powdered form!
A lot of these ingredients can be found on Thrive Market – you can use this link to get 25% off your first order plus a free gift!
How To Make These Paleo Lemon Poppyseed Muffins
Preheat your oven to 350. Line a 12-cup muffin tin with muffin cups or spray with cooking oil.
Combine the eggs, coconut sugar, melted ghee (once cooled), lemon juice, lemon zest, almond milk, and vanilla in a large bowl and whisk well.
In a separate bowl, mix the almond flour, baking powder, salt, and poppyseeds together.
Add the dry ingredients into the wet ingredients and stir together gently.
Divide the mixture between 12 muffin cups for smaller muffins, or 9 muffin cups for larger muffins.
Bake for 20-22 minutes for smaller muffins, and 22-24 minutes for larger muffins. They are done with a toothpick inserted into the center of a muffin comes out clean. Let them cool for 10 minutes while you make the glaze.
To make the glaze, whisk together the lemon juice and organic powdered sugar. Drizzle it over top of the muffins. Enjoy!
If you try these muffins, be sure to tag me on Instagram so I can see your creations! Looking for another delicious muffin recipe? Check out these Paleo Orange Cranberry Muffins!
Happy baking 🙂
Mary
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Paleo Lemon Poppyseed Muffins
Ingredients
- 3 eggs, room temp
- ½ cup coconut sugar
- ¼ cup melted ghee, or oil
- 2 tbsp fresh squeezed lemon juice
- ¼ cup unsweetened almond milk
- Zest from 1 lemon
- 1 tsp vanilla extract
- 2.5 cups almond flour
- 1 tsp gluten free baking powder
- ¼ tsp salt
- 2 tbsp poppyseeds
Lemon Glaze
- 2 tbsp fresh squeezed lemon juice
- â…” cup organic powdered sugar, You can also make this by blending up coconut sugar for a few minutes!
Instructions
- Preheat oven to 350. Line a 12-cup muffin tin with muffin cups or spray with cooking oil.
- Whisk the eggs, coconut sugar, melted ghee, lemon juice, almond milk, lemon zest, and vanilla together in a large bowl.
- In a separate bowl, mix the almond flour, baking powder, salt, and poppy seeds.
- Add the dry ingredients into the wet ingredients and fold together gently without over mixing.
- Divide the mixture between the 12 cups for smaller muffins, or between 9 cups for larger muffins. Bake for 20-22 minutes for smaller muffins, and 22-24 minutes for larger muffins. They are done when a toothpick inserted into the center of a muffin comes out clean. Let them cool for 10 minutes while you make the glaze.
- To make the glaze, whisk together the lemon juice and organic powdered sugar. Drizzle it over top of the muffins. Enjoy!
5 Comments on “Paleo Lemon Poppyseed Muffins”
This is my current obsession! Â I make them with a low carb sweetener, bocha sweet, and they are delicious!
Soooo addictive. 🤤Â
Any idea if monk fruit sweetener could be used in place of the coconut sugar? I can’t have sugar or coconut sugar and monk fruit is my go to for baking.Â
Very good! I could eat every one of them in the batch yikes!
Super easy to make and delicious!
I just made these yummy muffins this morning! They were so good and my family loved them!! Good to know that they satisfied my sweet tooth and fit in with my macros!