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Moist, fluffy, perfectly sweet Paleo Lemon Poppy Seed Muffins make for a delicious healthy breakfast or snack. These grain-free lemon poppy seed muffins are refined sugar-free and dairy-free and are a true delight!
Classic lemon poppy seed muffins have been one of my favorites since I was a kid.
I’m all about the citrus spunk with the tiny poppy seed pop. Plus, sinking my teeth into a homemade baked good? There’s nothing better!
These healthy grain-free lemon poppy seed muffins are lower in added sugar and are low-carb relative to traditional muffins.
But they taste positively glorious!
Grain-free and gluten-free baked goods can get a bad rap for having inferior taste or texture to baked goods made with regular all-purpose flour.
But I’m here to report that doesn’t need to be the case.
With careful formulation, gluten-free muffins can be just as delicious as muffins made with wheat flour.
Ingredients For Paleo Lemon Poppy Seed Muffins:
A combination of almond flour, coconut flour, and tapioca flour makes these lemon poppy seed muffins super soft and tender. You’d never know they were gluten-free.
Keeping the recipe dairy-free and refined sugar-free, I used Almond Breeze unsweetened almond milk and pure maple syrup.
All things considered, these grain-free lemon poppy seed muffins are a nice wholesome alternative to traditional lemon poppy seed muffins.
They are also paleo-friendly.
Now that we’re familiar with the simple ingredients for this easy muffin recipe, let’s bake a batch of healthy lemon poppy seed muffins!
How to Make Grain-Free Lemon Poppy Seed Muffins:
As usual with my baked treats, I whizzed up the muffin batter for this recipe in my blender.
Simply add all of the ingredients in no particular order to a high-speed blender, blend, then bake in a muffin tin lined with muffin papers.
As an alternative, you can use a mixing bowl and an electric mixer to make the muffin batter if you prefer.
Just know these muffins come together super quickly, and they’re about as addicting as a watching YouTube videos of small animals sneezing.
If you love delicious muffins, also try out these healthy muffin recipes.
More Grain-Free Muffin Recipes:
- Healthy Carrot Cake Muffins
- Almond Flour Banana Muffins
- Coconut Flour Zucchini Muffins
- Almond Flour Morning Glory Muffins
- Coconut Flour Cranberry Orange Muffins
Get your mitts on a muffin.
Grain-Free Lemon Poppy Seed Muffins
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder
- 1 tsp sea salt
- ½ cup unsweetened almond milk*
- 1 Tbsp lemon zest
- 1/3 cup fresh squeezed lemon juice
- 3 large eggs
- 1/2 cup pure maple syrup
- 2 tablespoons avocado oil**
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
Instructions
- Preheat the oven to 350 degrees F and line a 12-hole muffin tray with muffin liners (or lightly spray the holes with cooking oil spray).
- Add all of the ingredients for the muffins to a blender and blend until smooth. Stir in the lemon poppy seeds.
- Pour muffin batter into the muffin holes, filling them ¾ of the way up.
- Bake on the center rack of the oven for 23 to 25 minutes, or until muffins are golden-brown on top. Baked goods are fully cooked once they have reached an internal temperature of 190 degrees Fahrenheit. You can verify the doneness of the muffins by inserting an instant read thermometer into one of them.
- Allow muffins to cool to room temperature before peeling off the muffin liner and devouring (Note: if you don’t allow muffins to cool, they will stick to the muffin liner).
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Like this recipe? Rate and comment below!
This post is sponsored by Blue Diamond Almond Breeze Almondmilk. Per usual, all thoughts, feelings, and opinions are my own. Thank you for supporting the brands that help make this site possible!
This post contains affiliate links, which means I make a small commission off items you purchase at no additional cost to you.
These are absolutely super delicious
Thank you
Wahoo! Lemon poppy seed is one of my favorite go-tos as well. So thrilled you enjoy them too! xo
Hey, Julia!
I found this recipe through FabFitFun today, and I’m doing Whole30! Perfect timing! That’s what I’m talkin’ about! Can I omit the maple syrup or replace it with something else?
Hi Sarah! You can replace the pure maple syrup with honey, coconut nectar, or a zero-calorie sweetener. If you replace it with a granulated sweetener, just be sure to add a little liquid, like oil or coconut milk to offset the loss of liquid 😉
I am so glad I found this!! I make your crepes ALL THE TIME (except I add melted butter… shhhh). I trust you! I trust your taste buds and your abilities, lady. And let’s be honest…. muffins made with JUST coconut flour…? Ew. My opinion. You have that ratio right and I know it!
I’m on a crazy diet for Lyme disease- no gluten, corn, or soy. No red meet or dairy. And no sugar.
I’m glad I found your website! I made the lemon poppy seed muffins and they are so moist and good! Just the right amount of lemon tartness and easy to make! Thank you!
Hi Tory,
I’m so glad you like the muffins, and I’m so sorry to hear about the Lyme. One of my very close friends has been struggling with Lyme disease for a number of years and she always feels better when she eliminates certain inflammatory foods, too, particularly gluten and sugar. It was a rough transition for her at first but she seems to have her restricted diet habits down pat now. Still, it’s hard to see the effects when she does veer from her restricted diet. My warmest wishes go out to you, and thank you so much for giving your feedback! xo
Nutrition facts??
Hi Tiff, I don’t provide nutrition facts for my recipes. You can use a free calorie counter, such as MyFitnessPal to plug in the ingredients list in order to get the nutrition profile. 🙂
I love lemon poppy seed muffins and so does my family! I bet that they will totally appreciate this healthier version that looks even better than the original!
Yeeeeeeah, so happy to hear your family’s all about the lemon poppy seed muff. Let me know if you try them!
These look delicious- baking with almond flour is just awesome 🙂
Thanks, girl! I’m a huge fan of almond flour as well – definitely super versatile and healthful!
I guess we both had muffs on the brain after all of this clean eating biz! I love lemon poppy seed and these look utterly perfect. Seriously those golden tops are SCREAMING my name!
The golden muffin top is where.it.is.at!! Cheers to healthful muffins…perchance we should start a bakery? I think we should!
These look perfect, Julia! I would have never guessed they were grain free! I tend not to ever go too extreme with the diets either cause then I end up in a pile of donuts and pizza! I think I’m doing pretty good with the healthy eating though and I also think these muffins would help!
Heck yes, it’s all about treating yourself in a way that won’t make you curl up in a diabetic coma 😉 So happy you’re on board with these bad boys!
Ju, these lemon poppy seed muffins look so fluffy, soft and delicious too.
I have all in my pantry tapioca flour, coconut flour and almond flour. So, I have to try this recipe soon. Hope you have a wonderful week 😉
Woop woop! Get on dat ish! Let me know if you try out the recipe!
Mmmm…lemon poppy seed muffins are a favorite over here! Yours look so light and fluffy!
Thanks Kelly! They’re definitely a crowd pleaser! Even my boyfriend, who eats gluten, swore you couldn’t tell they were grain-free. Definitely a winner right here! 😀
We are total twins this week! I just had gluten-free lemon poppy seed muffins on my blog yesterday. Yours look absolutely amazing and I love that yours is a grain-free option. Great minds think alike! 😉 Hope you’re having a great week dear.
Muffin twins unite! Glad to hear I’m in good company 🙂
I’ve been doing about average on my “eat sweets in moderation” goal (but NAILING my “eat more veggies” goal!) so I could really use some healthy sweets options! These look SO good. Love the bright lemony flavor! Question: I have everything for these except the tapioca flour. Just curious what the purpose of it is with the other flours?
Fist bump for rocking your eat more veggies resolution! The tapioca flour helps to bind and also makes the muffins fluffy. Unfortunately there isn’t a super awesome replacement…I think you could probably get away with replacing it with oat flour or rice flour, but I’d have to test it to be sure. Let me know if you make the recipe with any adjustments! 😀
Oh I definitely did not eat popcorn for dinner last week and didn’t eat fries for lunch on that same day, nope, that wasn’t me :/ BRB gonna go make a million of these and stuff them in my face hole.
BOOM! I admire your spirit! 😉 I bet these could be made vegan with a flax egg/applesauce lickety split. Lets’s eat all duh muffs!