Gluten-free paleo-lemon-poppy seed muffins with almond flour
This Gluten free paleo lemon poppy seed muffins are made with almond flour and are light, loose and perfectly sweet and spicy! A must for breakfast!
PEN Gluten-free paleo-lemon-poppy seed muffins with almond flour
Real talk: Everyone knows that lemon poppy seeds are all the best.
What's the tastiest way to go to a bakery? That's right: lemon poppy seed bread with crispy white icing.
So I'm REALLY surprised that blogging in almost 7 years is only my second lemon poppy creation. We had lemon poppy seed cake bars and then just went a little silently in the lemon poppy department.
Tell me to make strange muffin creations like oatmeal and carrot muffins with Garam Masala or sweet potato muffins with Tahini, and I'm YOUR GIRL. But ask me to create one of the simplest, most iconic flavors, and it's like I just forget how.
Don't worry, I remembered and you'll know that the flavors get to the point when you chew your hungry mouth through fluffy, moist lemon muffins.
Sweet and tangy goodness
Are you team sweet or team lively? I definitely have a sweet tooth, but if I could have BOTH at once, I'd be ALL ABOUT IT. Sugar-free low-carb lemon-lemon bars definitely hit the mark Tropical paleo lemon bars if you want that perfect balance! Anything related to lemon and baked goods brings the best combination of sweetness and taste, and today I'm going to show you my FAVE Lemon poppy seed muffins. They combine the sweetness you want in a baked treat with the dash of sour lemon you'll love!
What's better than lemon poppy seed muffins? The answer is simple: Healthy Lemon Poppy Seed Muffins! I've swapped some of your typical muffin ingredients for some ingredients that are healthier and more nutritious for your body!
- White flour: Instead of the traditional all-purpose flour, I used a combination of almond and coconut flour instead. Not only are they a protein-rich, healthier option, they also make these muffins gluten-free!
- White sugar: Instead of regular refined sugar, I used coconut sugar and honey in this recipe to sweeten things up. It still puts the sweetness in a better shape for you!
- Butter: I used coconut oil instead of butter to make this recipe dairy free!
Gluten free paleo lemon poppy seed muffin ingredients
Here is the list of ingredients you need to make these delicious, fluffy muffins a reality:
- Almond flour
- Coconut flour
- Coconut sugar
- baking powder
- Baking soda
- Fresh lemon juice
- Big eggs
- Melted coconut oil
Can I replace the almond flour with another flour?
A batch of it when baking milk-free lemon poppy seed muffinsYou might want to swap some ingredients to save yourself a trip to the grocery store. However, if you bake gluten-free, it's more difficult to replace the flour with another variety. Almond and coconut flour work well with these muffins, so I don't recommend replacing one with another gluten-free flour!
Can I replace honey with another sugar?
For this recipe, I only tested a combination of coconut sugar and honey to sweeten the muffins, so I can't guarantee that another sweetener will work. You may be able to use maple syrup, but it is likely to mask some of the lemon flavor.
How To Make Gluten Free Paleo Lemon Poppy Seed Muffins
Whisk flour, sugar, poppy seeds, salt, baking powder and baking powder in a large bowl. Whisk all remaining ingredients in a separate bowl. Next, add the damp ingredients to the dry ones and whisk until well mixed.
Preheat your oven to 350 degrees and line a muffin tin with a liner or use a silicone pan.
Use an ice cream scoop to evenly fill 9 cavities with dough. Place the pan in the oven and bake for about 22 to 25 minutes until a toothpick comes out clean.
Let the muffins cool completely in the pan. Put a knife around the edges and remove it carefully, then DISCOVER!
Muffin recipes are fantastic because you can make some for now and some for later! I recommend storing them in the airtight container in the refrigerator for up to a week. If you want them to last longer, put them in an airtight container or zippered freezer bag and they will last for up to a few months.
Other paleo muffins
Gluten-free paleo pumpkin muffins with almond flour
Keto blueberry muffins with almond flour
Paleo chocolate muffins with tahini
Gluten free paleo lemon poppy seed muffins
These gluten-free Paleo Lemon Poppy Seed Muffins are made from almond flour and are light, fluffy and perfectly sweet and spicy! A must for breakfast!
total time 1 hour 35 protocol
- 2 1/2 cups Almond flour (250 g) *
- 1/4 Cup Coconut flour (20 g) *
- 1/4 Cup Coconut sugar
- 1 tablespoon Poppy
- 1 1/2 TL baking powder
- 1/2 TL salt
- 1/2 TL Baking soda
- 1/2 Cup Fresh lemon juice
- 1/2 Cup honey
- 2nd Big eggs
- 2nd tablespoon Coconut oil, melted
Whisk flour, sugar, poppy seeds, baking powder, salt and baking powder in a large bowl. Whisk all remaining ingredients in a separate bowl.
Put the dry ingredients in the moist ingredients and stir well. Cover and store in the refrigerator for 1 hour.
Preheat your oven to 350 degrees and line a muffin tin with muffin foils or use a silicone pan **
Use an ice cream scoop to fill 9 cavities with the batter. Bake until the tops are lightly browned and a toothpick comes out clean in the middle, about 22-25 minutes.
Allow to cool completely in the pan. Then, very carefully slide a sharp knife around the edges to take it out of the pan.
* Please weigh your flour for results
** These adhere to the pan without a liner or silicone pan. So don't skip it!
Did you make this recipe?
If you try this recipe, I would love to see and share it! Tag me on IG @foodfaithfit with the hashtag #foodfaithfit
For this recipe I recommend:
Gluten free paleo lemon poppy seed muffins
Amount per serving
Calories 319 Calories from fat 184
% Daily value *
fat 20.4 g31%
Saturated fat 4.1 g26%
Polyunsaturated fat 0.6 g
Monounsaturated fat 0.6 g
cholesterol 41.3 mg14%
sodium 297.3 mg13%
potassium 49 mg1%
carbohydrates 31.4 g10%
Fiber 4.9 g20%
Sugar 22.3 g25%
protein 8.8 g18%
Vitamin A. 1.4IU0%
vitamin C 10.6 mg13%
calcium 13.2 mg1%
iron 9 mg50%
* The daily percentages are based on a 2000 calorie diet.
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