Paleo Lemon Poppy Seed Muffins 

By Rena |

These Paleo Lemon Poppy Seed Muffins are paleo-friendly, easy to make, moist, fluffy, and perfect for breakfast or brunch. Full of fresh lemon zest and crunchy poppy seeds, this muffin recipe will become one of your favorites.

two paleo lemon poppy seed muffins

Lemon lovers will love these Paleo Lemon Poppy Seed Muffins. Bursting with lemon flavor and topped with more lemon glaze, these muffins will definitely be a huge winner and one you would like to make occasionally. They are perfect to have for breakfast or brunch. These zesty, sweet muffins are made with almond flour, so they’re delicious and paleo-friendly!

If you’re looking for other delicious muffin recipes, why not also try my Banana Oatmeal Muffins and my Gluten-Free Lemon Blueberry Muffins

why you’ll love these paleo muffins

  • Glazed. What’s better than a muffin? A glazed muffin! This easy glaze is just perfect, drizzled over the poppy speckled muffins.
  • Paleo-friendly. These are power-packed muffins, great for a paleo diet.
  • Light and fluffy muffins. These muffins are moist and super fluffy, perfect for breakfast or a snack.
  • An easy muffin recipe. Easy to prep with only a few pantry staples needed, you can whip up a fresh batch in around 30 mins and no mixer needed!
  • Great for bake sales, parties and gifting. These muffins are simple but gorgeous! Topped with lemon slices and dotted with poppies these Paleo Muffins are a total crowd-pleaser.

 

ingredients you’ll need

  • Flour: Almond flour and Tapioca Flour
  • Granulated Erythritol: Or coconut sugar
  • Baking Soda
  • Poppy Seeds
  • Salt
  • Eggs
  • Coconut Oil: Melted
  • Lemon Juice and Zest
  • Vanilla Extract

for the topping

  • Powdered Erythritol
  • Almond Milk
  • Lemon Slices

how to make these paleo lemon poppy seed muffins

  • Prep – Preheat oven to 350 F and prepare a muffin tin with liners or use a silicone muffin pan if not using liners.
  • Make your muffin batter – In one bowl mix your dry ingredients, then in another bowl mix your wet ingredients. Add your wet to your dry and fold until combined.
  • Bake – Distribute the batter between the muffin liners and bake for 18-22 minutes.
  • Garnish – Allow muffins to cool, then top with your drizzle mixture, then with lemon slices – serve and enjoy!

top down shot of paleo Poppy seed muffins

recipe notes and tips

  • Not looking for a paleo-friendly muffin recipe? Swap the almond flour with white whole wheat flour.
  • Allow the muffins to cool before adding the glaze, otherwise, the glaze will not condense.
  • Do not overmix your batter. If you overmix, the muffins will be dense.
  • Bake until golden brown and toothpick inserted in the center comes out clean.
  • The icing should be thin enough to drizzle from the tip of the spoon. Add a splash more almond milk if needed.
  • You can use a cookie or ice cream scoop to portion out the batter into the tins. 
  • You can choose to either grease the muffin tin or line it with paper liners. If you choose to go without liners, make sure you grease the base and sides of the cups with oil spray or a bit of melted butter

faq’s

how to store these paleo muffins

Once baked, these muffins can be left out at room temperature for a few days. For ease, you can store them in the muffin pan, covered loosely with plastic wrap. Or you can put them in a container and leave the lid loose, it’s good to leave a little airflow around them, so they don’t get soggy or the glaze weeps.

can I freeze these muffins?

Sure thing! Use a zip-top bag, they will keep for about 2 months in the freezer. Pop them in the microwave for 15 to 20 seconds to thaw and re-warm them.

 

overhead shot of lemon muffins

my batter looks too thick

This muffin batter can seem quite thick but don’t worry, it’s meant to be! A thick batter does not mean dry muffins, in fact, a thicker, more stiff muffin batter will make for a puffed-up, bakery-style muffin.

do I need to use muffin liners?

There are pros and cons to muffin liners. Muffin liners make for easy cleanup, but if you like a slight crisp to your muffin bottoms then go without the liners, just make sure to grease the molds.

tray of poppy seed muffins recipe

 

a stack of Lemon poppy seed muffins

Looking for more Muffin recipes?

 

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lemon poppy seed muffin

Paleo Lemon Poppy Seed Muffins

Moist, fluffy, easy to make and bursting with lemon zest flavor. Topped with more lemon glaze.
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Course: Breakfast, Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 8 servings
Calories: 281kcal
Author: Rena

Ingredients

  • 2 Cups Almond Flour
  • 1/4 Cup Tapioca Flour
  • 1/4 Cup Granulated erythritol or Coconut sugar
  • 1 Tsp Baking Soda
  • 1 Tbsp Poppy Seeds
  • 1/8 Tsp Salt
  • 4 Large Eggs
  • 1/4 Cup Coconut Oil melted
  • 1 Lemon Juice and zest
  • 1 Tsp Vanilla Extract

Topping

  • 1/4 Cup Powdered Erythritol
  • 1 Tbsp Almond Milk
  • Lemon Slices

Instructions

  • Preheat oven to 350 F and prepare a muffin tin with liners or use a silicone muffin pan if not using liners.   
  • In a mixing bowl, stir together the almond flour, tapioca flour, granulated erythritol, baking soda, poppy seeds, and salt.
  • In another bowl, whisk together the eggs until smooth. Add in the vanilla, lemon juice, zest, and coconut oil and whisk until smooth.
  • Add the wet ingredients to the dry and fold just until combined. Distribute the batter between the muffin liners and bake for 18-22 minutes.
  • Remove and let cool. Once cooled, stir together the powdered erythritol and almond milk and drizzle over muffins. Top with lemon slices and serve

Notes

  • Not looking for a paleo-friendly muffin recipe? Swap the almond flour with white whole wheat flour.
  • Allow the muffins to cool before adding the glaze, otherwise, the glaze will not condense. 
  • Do not overmix your batter. If you overmix, the muffins will be dense.
  • Bake until golden brown and toothpick inserted in the center comes out clean.
  • The icing should be thin enough to drizzle from the tip of the spoon. Add a splash more almond milk if needed. 
  • You can use a cookie or ice cream scoop to portion out the batter into the tins. 
  • You can choose to either grease the muffin tin or line it with paper liners. If you choose to go without liners, make sure you grease the base and sides of the cups with oil spray or a bit of melted butter

 

Nutrition

Calories: 281kcal | Carbohydrates: 11g | Protein: 9g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 105mg | Sodium: 236mg | Potassium: 65mg | Fiber: 3g | Sugar: 1g | Vitamin A: 155IU | Vitamin C: 7.2mg | Calcium: 96mg | Iron: 1.8mg
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