Paleo Lemon Poppy Seed Muffins are a delicious classic made with almond flour, maple syrup, and bursting with fresh lemon flavor. They are light and fluffy muffins and perfectly lemony thanks to double the lemon! Finish them with a delicious coconut glaze. Gluten free and dairy free.
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If you’re looking for more almond flour recipes using lemon, this muffin recipe is actually adapted from these two recipes: Paleo Blueberry Muffins and Lemon Blueberry Bread.
It’s quickly becoming a reader favorite!
Why You’ll Love This Recipe
- Healthy lemon poppyseed muffins ready in less than 30 minutes!
- Almond flour lends a delicate sweetness and more nutrition!
- A bright and zesty way to pucker up your taste buds – and jump into Spring!
- Casual enough for weekday mornings but elegant enough for your brunch table!
Recipe Ingredients
These paleo friendly lemon muffins are made with simple ingredients easy to find at your local grocery store, if you don’t already have them on hand. Here’s a bit more detail about what we need:
- super fine almond flour – for best results, use super fine almond flour (not almond meal). I’ve been using Bob’s Red Mill almond flour for years and it never disappoints.
- tapioca flour – the tapioca flour ensures a light and airy texture similar to all purpose flour. You can also use 2 tablespoons coconut flour with similar results. If not following a paleo diet, you can sub 3 tablespoons of arrowroot or corn starch. Or, others have used 1/4 cup all-purpose gluten-free flour with xanthan gum, too.
- poppy seeds – the key ingredient for those pretty black speckles, look for poppy seeds in the baking aisle. They add delicious crunch and nutty flavor!
- baking soda, baking powder + salt – I tested these muffins several times to get lift without compromising taste. If you don’t want to use the baking powder (because it includes cornstarch), the muffins won’t rise as much but they’ll still taste good.
- lemon zest + fresh lemon juice – we are getting double the dose of lemon thanks to both the zest and freshly squeezed lemon juice. You will need about 2 fresh lemons total.
- oil – I used light olive oil but avocado oil or melted coconut oil works too. If using melted coconut oil, make sure it has been cooled and the rest of your ingredients (i.e. maple syrup and eggs) are room temperature.
- pure maple syrup or raw honey – these muffins aren’t super sweet, but to me they’re perfect. If you’re baking for those with more of a sweet tooth, you might want to add another 3-4 tablespoons granulated sugar (like coconut sugar to keep paleo, or brown sugar or organic cane sugar if not strictly paleo). Note: Honey will cause these muffins to brown more than maple syrup.
- vanilla extract – always a nice addition for muffins. If you happen to have lemon extract on hand, you can add 1/2 tsp for even more lemon flavor.
- eggs – you’ll need 3 large eggs for this recipe. Sounds like a lot but trust me, it helps with the structure of these muffins.
Find the full detailed instructions with measurements in the recipe card below, at the end of this post.
How to Make
Making these almond lemon poppy seed muffins takes less than 30 minutes! No fancy electrical equipment needed, just something to mix the ingredients (a whisk and a spoon or spatula), a bowl, and a muffin pan. Here’s how to do it:
Preheat Oven
Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with parchment paper liners or spray with cooking spray.
Mix Dry Ingredients
In a medium bowl, mix together almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt, and lemon zest.
Whisk Wet Ingredients
In a large bowl, whisk together oil, maple syrup, vanilla extract, lemon juice, and eggs until smooth and emulsified.
Make Muffin Batter
Add dry ingredients to wet ingredients and fold together with a wooden spoon or rubber spatula. The batter will fizz and expand a bit because of the lemon juice, but this is normal.
Bake
Scoop the batter into the prepared muffin cups, about 3/4 way full. Top with almond slices, if desired.
Bake for 15-18 minutes, beginning to check at the 15-minute mark, until puffed and golden brown. Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
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Finish with Simple Lemon Glaze (optional)
If you really want to go all out, melt 2 tablespoons coconut butter, then add 1/4 teaspoon lemon juice in a separate bowl for a light lemon glaze.
Or, mix 1/3 cup powdered sugar with 1 teaspoon lemon juice to start. Add more or less liquid, depending on how thick you want the glaze. (Adding more liquid will thin out the glaze, so start with a little less and see how you like it.)
Serving Suggestions
These paleo lemon poppyseed muffins are delicious with a hot cup of coffee (the bright citrus flavor really compliments the bitterness of the coffee) on any weekday morning or afternoon. And kiddos love them, too!
But don’t stop there! Serve these as a special treat for Easter brunch or Mother’s Day brunch for the whole family to enjoy.
How to Store
Leftover muffins will keep in an airtight container at room temperature for 3 days, or stored in the fridge for 4 days.
Freeze: Store in a freezer-safe container or zip-top plastic freezer bag for up to 1 month. Just make sure to wrap them well to prevent freezer burn. Thaw to room temperature.
Recipe Tips & Notes:
Here are my expert tips on how to make the best paleo lemon poppy seed muffins recipe:
- Eggs: Because we’re using almond flour here, I would not recommend using flax eggs or chia eggs. The eggs in this recipe provide quite a bit of structure. If you try a substitution, the texture of the muffins will change and I can’t guarantee good results.
- Poppy seeds: If you don’t have them, you can simply omit! Or substitute chia seeds if you’d like.
- Flour alternatives: These muffins were specifically made with super fine almond flour. I don’t recommend getting crazy with substitutions unless you’re extra confident in your gluten free baking skills. If you’re looking for a whole grain lemon muffin recipe, try Whole Grain Lemon Muffins, which uses a mix of oat flour and whole wheat flour.
- Cookie scoop: The easiest way to fill a muffin pan with batter is to use a cookie scoop. I like to use one big heaping scoop per muffin cup, then go over again to top off the muffin cups, filling up evenly.
- Glaze: If you are going to make the glaze, make sure the muffins are cool before drizzling, otherwise it will just melt right off. The glaze will eventually solidify.
Recipe FAQ’s
Are paleo lemon poppy seed muffins gluten-free?
Yes, paleo lemon poppy seed muffins are gluten free because when following a paleo diet, no wheat flour is consumed.
Can I use regular sugar instead of paleo sweeteners like maple syrup or honey?
You can add or swap the sweetener in the muffins for granulated sugar, but the recipe will no longer be paleo since paleo diets avoid refined sugars.
Can I use chia seeds instead of poppy seeds?
Yes! Chia seeds add a boost of nutrition while keeping the same visual appearance and crunchy texture. Keep in mind they will impart a slightly different flavor profile.
Can I omit the lemon zest if I do not have any lemons on hand?
You may lost some of zippy, citrusy brightness the lemon zest provides, but you can omit. If you have some lemon extract on hand, add 1/2 teaspoon to the batter.
More Lemon Recipes You’ll Love:
If you make this Paleo Lemon Poppy Seed Muffins recipe, be sure to leave a comment and star rating on the blog! I love hearing from you, and it helps others learn more about the recipe too. Xx Ashley
Almond Flour Lemon Poppy Seed Muffins
Ingredients
- 2 3/4 cups super fine Almond Flour, weighed, 295 grams
- 1/3 cup tapioca flour, see notes
- 2 tablespoons poppy seeds
- 3/4 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/4 teaspoon fine sea salt
- zest of 2 medium lemons
- 1/3 cup light olive oil, or avocado oil
- 1/3 cup pure maple syrup
- /2 teaspoon vanilla extract
- 1/4 cup freshly squeezed lemon juice, about 2 lemons
- 3 large eggs
Instructions
- Preheat oven to 350ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
- Combine Dry Ingredients: In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt and lemon zest; set aside.
- Mix Wet Ingredients: In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined.
- Combine: Add dry ingredients, mixing with large spoon or spatula until combined. Evenly distribute batter into 12-cup muffin pan (about 3/4 way full). Top with almond slices if you’d like.
- Bake muffins for 15-18 minutes, or until inserted toothpick comes out clean. (Start with 15 minutes bake time and adjust accordingly based on your oven.) Allow muffins to cool in pan for 5 minutes, then transfer to cooling rack. Enjoy!
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