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5 from 6 votes

Lemon Poppy Seed Muffin recipe (Gluten Free, DF, Paleo)

These Lemon Poppy Seed Muffins are perfect for a tasty healthy breakfast or snack and are loaded with fresh lemony flavor.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Breakfast, Brunch, Dessert, Snack
Cuisine: American, Dairy Free, Gluten Free
Servings: 9 muffins
Calories: 287kcal
Author: Stephanie

Ingredients

Dry ingredients:

  • 2 cups blanched almond flour
  • ¼ cup coconut flour
  • 1 tsp. baking soda
  • 1 tbsp. poppy seeds
  • ¼ tsp. salt

Wet ingredients:

  • 3 large eggs
  • 1 tsp. vanilla extract
  • 1 large lemon juice & zest (about ¼ cup juice)
  • cup coconut milk
  • ¼ cup coconut oil melted
  • ¼ cup maple syrup

Instructions

  • Preheat oven to 350 degrees and line muffin tin with baking cups.
  • In large mixing bowl whisk together flours, baking soda, poppy seeds, and salt.
  • Meanwhile in small bowl combine beaten eggs, vanilla extract, lemon juice, zest, coconut oil, coconut milk & maple syrup.
  • Pour wet ingredients into bowl with dry and whisk together until thoroughly combined.
  • Using an ice cream scoop spoon equal portions into baking cups.
  • Bake in preheated oven approximately 20 minutes or until toothpick inserted comes out clean.

Notes

Use room temperature eggs- you can easily bring them up to room temperature by putting them in a bowl of warm water.

Nutrition

Calories: 287kcal