Lemon Poppy Seed Muffins

I feel bad because I haven’t posted in a few days.  The truth is I am currently typing this on my 5th day straight of being in bed.  What started as me thinking I had food poisoning ended up being a nasty stomach flu and I have been bed ridden for 5 days.  This is honestly the sickest I have ever been in my life but I am keeping positive and feel like I am on my way out of it.  I actually slept in bed last night instead of on the bathroom floor so that is a major improvement but probably TMI.  I suppose we should talk happy talk instead of shooting the s**t.  <— That was a bad joke given what my body has been doing the past few days ;)

Lemon Poppy Seed Muffins

So I don’t know if you saw the delicious Lemon Poppy Seed Cake Pops I posted but these are my lazy version.  Pretty much same recipe but there is no laborious process of coating them and freezing them etc.  So in other words you can just mix, bake and eat and that is what we all love isn’t it?  I had honestly never eaten a lemon poppy seed anything before this recipe or going Paleo so I didn’t understand what all the fuss was about.  That was until I tasted these bad boys and they became my new addiction.  I might make it a New Years resolution to just eat one a day for an entire year because it will make me happy.  Yes I think I will, I am already happy thinking about it.

Lemon Poppy Seed Muffins

Here comes a random blurb that has nothing to do with this recipe at all really so bear with me.  Facebook has been changing a lot lately and it is really frustrating to small people like me trying to reach the people who have liked our page to see our recipes.  They want me to pay close to $4,000 a post to ensure all of my fans see it.  That is insane, I wish I had that kind of disposable income but I don’t.  I just want to make sure people get to see these recipes so they can make them, share them, get healthy and all that jazz.  I am just asking that if you are on my Facebook page, that when you see a recipe please share it so others can find it.  If you aren’t on Facebook or that isn’t an option, I have a better alternative in which you will NEVER miss a recipe.  Just sign up for my newsletter at the bottom of this post and you will receive every recipe by email as soon as I post it.  Instant gratification which is totally my style.  Well my stomach is acting up and I need to get some more rest, I can’t wait to read your comments on these beauties.  Have a great day :)

Lemon Poppy Seed Muffins

4.5 from 25 reviews
Lemon Poppy Seed Muffins
Prep time
Cook time
Total time
Serves: 12
Lemon Poppy Seed Muffins
  1. Preheat oven to 350 degrees Fahrenheit (176 Celsius).
  2. Sift almond flour, coconut flour, sea salt and baking soda in a large mixing bowl and stir with a whisk to combine.
  3. Place oil and honey in the bowl of a food processor and process for 2 minutes.
  4. Add eggs, one at a time, mixing after each addition.
  5. Add coconut milk, lemon extract, and lemon zest, and poppy seeds. Continue to process until well combined.
  6. Make a well in the center of the dry ingredients and pour in the wet ingredients and thoroughly combine using a wooden spoon until smooth
  7. Pour batter into muffin liners in a muffin pan and bake for 20 minutes
  8. Remove from the oven, remove from the pan and let cool
  9. Enjoy

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  1. Hello, I am an experienced baker and I’m trying to figure out what I did wrong. The taste is great but the batter was more like dough and they just wouldn’t cook. I followed the recipe to the letter… does coconut milk mean the stuff you put in a curry of the stuff you can use a milk substitute… I thought maybe that was why it was too thick a mixture..? Any advice? Thanks!

  2. These are to die for! They have replaced my old favorite pumpkin chocolate chip muffins from paleomg. I haven’t made one of your recipes that i haven’t loved. Good job!

  3. I found you a while ago, and I ABSOLUETLY LOVE your recipes….keep up the GREAT work and I will follow you anywhere:)

  4. Absolutely delicious. I tolerate small amounts of dairy, so since I didn’t have full fat coconut milk, I used 1/2 cup cashew milk plus 3 T. of sour cream. Also substituted maple syrup for the honey. I used vanilla extract and the juice of half a lemon in lieu of lemon extract. These came out fantastic. Definitely a keeper. Five stars. Thanks!!

  5. I didn’t have almond or coconut flour and because I’m gluten intolerant, I used a gluten free flour mix and they turned out amazing! So moist and delicious! Definitely will try these again :).

  6. Thank you for this awesome recipe. I subbed 1/2 tsp almond extract and 1 tsp fresh lemon juice for the lemon extract, I doubled the amount of poppy seeds, and I baked them for a few minutes longer to ensure they were cooked through.

    They turned out beautifully! I had them for breakfast with coconut butter and homemade paleo blackberry jam. Yum – I will be making these again for sure.

  7. Thanks for the recipe. The muffins turned out to be delicious and moreish. As I didn’t have lemon extract or raw honey at home, I made do by using juice do 1 whole lemon and normal honey. I also used 5 medium sized eggs. After whizzing the wet ingredients in food processor, I used my Kitchenaid mixer to combine with the dry ingredients. Turned out quite moist and well balanced flavours.

  8. I’m really sad to say these didn’t turn out for me. This was my first venture into gluten free cooking, so maybe I was just unrealistically expecting them to taste like their flour/sugar/butter filled counterparts. I thought the texture was really nice, but the flavor was not good. I will note that I had the cake pop recipe open in another tab and thus accidentally added two Tbsp instead of two tsp, but I don’t think that was the issue; they were actually quite bland. I otherwise followed the recipe exactly, so I don’t think there were any other issues on my end. My family gave these the thumbs down, but maybe our taste buds are different from those of the other reviewers!

      1. I actually have to amend this. I took the muffins to my extended family for Mother’s Day and to my manager at work (who is Paleo). They all loved them and requested the recipe. So truly is different strokes for different folks!

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