Delicious, grain free recipe for lemon poppyseed muffins. Low carb, Paleo friendly and suitable for all gut healing diets such as GAPS, AIP and SCD.
I just love lemon poppyseed mini muffins. The lemon flavor, the light fluffiness of the flour, and the gentle crunch of the poppy seeds as you chew makes for a delightfully sweet treat!
This recipe is a recreation of commercial lemon poppyseed muffins, except this one is made with either store-bought or homemade coconut flour. I use a fruit sweetener, but you can also substitute a different one if you prefer. Note that changing the sweetener I’ve suggested in the recipe may make the muffins not legal on some diets.
These bite sized yummies are indescribably good and fast to make too!
The poppyseeds do not need to be soaked as there are too few used per muffin for anti-nutrients to be of concern.
The lemon juice cuts the slight coconut flavor so you really don’t taste it at all. Not that I mind the coconut flavor, but it’s nice to be able to mask it if you want to.
This grain-free recipe is low carb, Paleo-friendly and suitable for gut healing diets such as GAPS, Autoimmune Paleo and SCD.
You simply must try them as they are so very easy to make.
TIP: Having trouble finding a mini muffin pan that is stainless steel? You can use aluminum muffin pans safely! Just be sure to line the pan with unbleached mini muffin paper cups so the batter never touches the aluminum.
If you enjoy baking grain free, here are some other recipes to try:
- Paleo bread
- low carb fried chicken
- coconut flour pizza crust
- Grain free pizza crust made with almond flour
- Paleo blueberry muffins
- Grain free banana muffins
Lemon Poppyseed Muffins Recipe
Delicious, grain free recipe for lemon poppyseed muffins. Low carb, Paleo friendly and suitable for all gut healing diets such as GAPS, AIP and SCD.
Ingredients
- 1/4 cup coconut flour
- 4 eggs preferably pastured or free range
- 1/4 cup date syrup 100% fruit sweetener
- 1/4 cup expeller pressed coconut oil or melted butter
- 1/4 tsp sea salt
- 1/4 tsp baking soda
- 1 Tbl poppy seeds
- 1-3 Tbl fresh lemon juice use more for stronger lemon flavor
- 1 tsp lemon extract optional
Instructions
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Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.
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Fill the mini muffin cups about 3/4 full and bake at 350 F/177 C for about 10-12 minutes.
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Cool for 10 minutes, remove the muffins from the pan and serve.
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Keep on the counter in a sealed container for up to 2 days, then refrigerate for up to a week.
Recipe Notes
Date syrup is a 100% fruit based sweetener that is better to use for cooking than honey. It is also Paleo and suitable for gut healing diets like GAPS.
Butter may be substituted for the coconut oil if desired.
SO making these when I get the chance.
I just wish I had that tall glass of raw milk to enjoy. Two weeks without it is KILLING me (hasn’t been delivered due to snow or lack of orders). I tried going to a low-temp pasteurized/non-homogenized milk and it just wasn’t the same. 🙁
thank for this i love these! i sub the honey for either yogurt or cottage cheese even sour cream and use 4T xylitol or splenda and since i did not have any poppy seeds used chia seeds, added some chopped up coconut and 2T of lemon juice and a sprinkle of sugar on the top. so far everyone who had one loved it and asked for the recipe even those who are not low carb gluten free like me:)
For those experiencing trouble with the lemon flavor: when lemon juice is heated, it loses most of it’s flavor. Try substituting lemon zest, finely grated, soaked in lemon juice for 5-10 minutes.
These are so good!!
The coconut flour works great and makes them super light & fluffy. The only thing I’d recommend is using 2 whole lemons for juice. I just used one and it wasn’t quite strong enough for me. I also used a regular size muffin tin and it makes about 8-9 of those..bake for about 15 minutes.
Hello! I was so excited for this recipe. I am gluten-free and have missed lemon poppyseed muffins. However, they did not turn out (as a few others described). They were mushy and did not seem to solidify. Any tips to improve this? I used fax and water instead of egg (which is what I normally do for all my muffins…without fail). Maybe they need baking powder?
Thanks!
Tracy
From all that I’ve heard, coconut flour really requires the use of eggs, generally with a healthy ratio of eggs and a surprisingly small amount of coconut flour.
And for those who have separation during baking, read the comment by Nicole above regarding coconut flour vs ground up shredded coconut.
Thanks for your wonderful website Sarah. Regarding these poppy seed muffins. Is there any way the coconut flour amount you listed is in error? I made the batter as listed but it came out terribly runny. As a result I added another 1/4 coconut flour (making it 1/2 coconut flour altogether) and the batter seemed much more normal. Thanks again for all your wonderful ideas.
I was SO excited to find this recipe last night after making my own coconut milk and then dehydrating the pulp to make my own coconut flour for the first time. Unfortunately they were a huge fail 🙁 I’m not a baker so I’m not sure what I did wrong? The bottom half of the ‘muffins’ were like an omelet and the top half was more spongy and muffin like. The flavour was okay (very, very oily) but the texture was less than pleasing. Since I’m not a baker I’m not sure how to troubleshoot. I might try again with some variations but I’d be experimenting since I don’t know what to do less of or more of!