Moist, fluffy, sweet paleo lemon poppy seed muffins make for a delicious healthy breakfast or snack.
Already 19 days into the 2016,and we’re all doing super swell with our clean eating aspirations, riiiiight? Whenever I do month-long stretches of squeaky clean eating, I tend to get a liiiiiiittle restless by the third week. As in, I begin craving all the sweet and sinful things, like:
Donut holes (of the powdered sugar varietal)
Cheese danishes
Gooey brownies with schmancy pints of ice cream and whipped cream
Cereal (of the cocoa puff or fruity pebble varietal)
Over-sized muffins
Nothing leafy nor green
Now that we’ve got the formula for clean eating and clean treating under control, we can still have our cake and eat it too. For instance, deez muffs. Super not bad for you, totally resemble the real deal. The lemon poppy seed muffin has been one of my favorites since I was a kid. I’m all about the citrus spunk with the tiny seed pop, and sinking my teeth into a homemade baked good? Thur ain’t nuttin betah.
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. Evah! Keeping the recipe dairy-free and refined sugar-free, I used Almond Breeze unsweetened almond milk, and pure maple syrup, making these a super healthy alternative to the traditional version.
Psst! These muffins are also paleo-friendly.
Per ush, I whizzed up the muffin batter for this recipe in my blender. You can also take the mixing bowl route if the old fashioned way’s your jam. Just know these muffins come together super quickly, and they’re about as addicting as a watching YouTube videos of small animals sneezing.
Get your mitts on a muffin.
Ingredients
- 2 cups almond flour
- 1/2 cup tapioca flour
- 3 tablespoons coconut flour
- ½ teaspoon baking soda
- 1 teaspoon baking powder paleo-friendly
- ½ tsp sea salt
- ½ cup unsweetened Almond Breeze Almondmilk
- zest of 2 lemons
- 1/3 cup fresh squeezed lemon juice
- 3 large eggs
- 1/3 cup + 2 tablespoons pure maple syrup
- 2 tablespoons coconut oil or olive oil
- 1 teaspoon pure vanilla extract
- 2 tablespoons poppy seeds
Instructions
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Preheat the oven to 350 degrees F and line a 12-hole muffin tray with liners (or lightly spray/oil the holes).
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Add all of the ingredients for the muffins to a blender and blend until smooth. Stir in the lemon poppy seeds.
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Pour muffin batter into the muffin holes, filling them ¾ of the way up.
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Bake on the center rack of the oven for 23 to 25 minutes, or until muffins are golden-brown on top.
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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).
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!
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!
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! 😀
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 🙂
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! 😀
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!
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!
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 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 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!
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’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
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!
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 😉