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Almond Flour Lemon Poppy Seed Muffins

stacked paleo lemon poppy seed muffins on plate

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5 from 13 reviews

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.

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350ºF and line 12-cup muffin pan with liners or spray with oil; set aside.
  2. Combine Dry Ingredients: In medium bowl combine almond flour, tapioca flour, poppy seeds, baking soda, baking powder, salt and lemon zest; set aside.
  3. Mix Wet Ingredients: In large bowl whisk together oil, maple syrup, vanilla and lemon juice. Add eggs, whisking until combined. 
  4. 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.
  5. 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! 

Notes

ALMOND FLOUR – there is not a sub for almond flour here. If looking for a whole grain muffin, try Whole Grain Lemon Poppy Seed Muffins.

TAPIOCA FLOUR – you can use 2 tablespoons coconut flour with similar results. You can also use 3 tablespoons of cornstarch. Others have also used an all-purpose gluten-free flour – I would only use 1/4 cup if going that route though.

BAKING POWDER – Typically, baking powder is not paleo. If you’re looking to keep corn out of your diet, try this homemade paleo-friendly baking powder recipe.

SUGAR – these muffins are not super sweet but to me, perfect. If you want a sweeter muffin, feel free to add 2-3 tablespoons of a granulated sugar (not more maple syrup).

GLAZE OPTIONS – you can melt about 2 scooped tablespoons of coconut butter and mix in a ¼ teaspoon lemon juice for a light lemon glaze. OR mix ⅓ cup confectioners sugar with 1 teaspoon lemon juice to start, adding a little more for a thinner glaze. You can always thicken the glaze by adding more confectioners sugar (about 1 tablespoon at a time).

STORAGE – muffins will keep at room temperature in closed container, best enjoyed within 3 days. Store muffins in fridge for about 4 days. If freezing, keep in airtight container (or tightly wrap) and freeze, up to 1 month. Thaw at room temperature. 

Muffins adapted from my Paleo Blueberry Muffins and Lemon Blueberry Bread.

Nutrition information approximate.

Nutrition