These Paleo Lemon Poppy Seed Muffins are exactly what I crave when I crave a snack. Sweet, tangy, filling + EASY to make, these babies will quickly become a fave.
I am a big muffin girl…which I do know is a slightly weird thing to say, but muffins are just the best. They’re not difficult to make + they’re such a great snack, sweet treat or even part of breakfast. I’ve created a bunch that I love (hello: Blueberry, Zucchini Chocolate Chip, Pumpkin Cream Cheese), but I felt like something was missing from the family. And it’s these. Paleo Lemon Poppy Seed Muffins to the rescue!
These are a paleo muffin, which means that they’re free from grains, gluten, dairy, soy + refined sugar. I choose to eat this way because it makes my body feel its best, but you totally don’t have to! I’ve included any swaps for paleo ingredients down below.
SO, if you’re ready for a tender, fluffy, sweet Paleo Lemon Poppy Seed Muffin, let’s get into it:
What’s in these Paleo Lemon Poppy Seed Muffins
These Paleo Lemon Poppyseed Muffins are really simple to put together, but baking with Paleo-based flours isn’t always the easiest, so I’ll note down below if there are any swaps you can safely make:
- almond flour: because of the fat content, the only way to swap this out would be to use another nut flour (cashew, hazelnut, etc.)
- arrowroot starch: this can be swapped out for tapioca starch if that’s all you have. You could also use 2 tablespoons of coconut flour, but it will change the texture of the muffins.
- baking soda
- salt
- eggs: I would not swap these out for flax eggs. Since the almond flour is quite heavy, we really need the lift that eggs provide to make these muffins rise.
- maple syrup: feel free to swap for honey if that’s all you have. It might slightly change the flavor, but it’ll still be delicious! Make sure you only swap a liquid sweetener for another liquid sweetener.
- coconut oil: if you aren’t paleo, you could use melted butter here!
- lemon juice
- lemon zest
- non-dairy milk: use whatever type of milk you like – oat, almond, coconut! You could also use cow’s milk if you aren’t worried about dairy.
- poppy seeds
Putting these muffins together
The reason that I love muffins so much is that all they take to put together is a little bit of stirring – these are perfect to mix together with your kiddos!
To make these muffins, it’s as simple as mixing the dry ingredients in one bowl, mixing the wet in another + adding them together. That’s it! Batter made!
Once your batter is ready, you’re going to want to put them into a muffin tin. I recommend lining your pan rather than spraying it with a baking spray. I love using silicone liners for my muffins, but paper works too!
They bake for 20-25 minutes (until they’re lightly golden + a toothpick comes out clean) + then should be left to cool on a wire rack.
There issssss an optional glaze that I’ve included in the recipe that is NOT paleo, but it IS delicious. For me, eating paleo isn’t necessarily about avoiding sugar as it is for me to avoid gluten + dairy, so I love this glaze. It’s just a little bit of lemon juice mixed with some powdered sugar + it really takes these muffins over the top. (If you want a paleo version of the glaze, coconut butter is great, melted + drizzled!).
These Paleo Lemon Poppy Seed Muffins are light, tender, fluffy + taste almost buttery? Which is crazy since these are completely dairy-free – as well as being gluten-free, grain-free and refined sugar-free (until you add the glaze!).
Once baked, they can be kept on the counter for a few days in an air-tight container, but will last in the fridge for a up to a week! We also love to throw some of ours into the freezer, so we can pop one out at a time + reheat it in the microwave for a sweet, lemony snack. They’ll stay fresh in the freezer for months!
I really hope you’ll give these Paleo Lemon Poppy Seed Muffins a try. They are a huge favorite in our house! If you do bake these babies, be sure to pop back + let me know what you think in the comments below – it helps me so much! Or, tag me in your photos on Instagram – I love that too 😉
Paleo Lemon Poppy Seed Muffins
Ingredients
- 2 1/2 cups almond flour
- 1/3 cup arrowroot powder
- 1 tsp baking soda
- 1/2 tsp salt
- 2 tbsp poppy seeds
- 1/3 cup coconut oil, melted
- 1/3 cup maple syrup
- 3 eggs
- 1/4 cup non-dairy milk
- 3 lemons, juiced and zested
Optional NON-Paleo Glaze
- 1 cup powdered sugar
- 1 lemon, juiced
Instructions
- Start by preheating the oven to 350f or 175c and lining a muffin tin with paper baking cups or silicone muffin cups to ensure the muffins don't stick.
- In a large bowl, mix together the flour, arrowroot powder, baking soda, salt, poppy seeds, and lemon zest.
- In another bowl, whisk together the melted coconut oil, maple syrup, eggs, non-dairy milk, and lemon juice.
- Add the wet ingredients to the dry and mix until combined!
- Using a muffin scoop or tablespoon, fill the muffin liners. This batter is enough for exactly 12 muffins!
- Bake the muffins for 20-25 minutes or until a toothpick comes out clean.
- ****Mix together the optional glaze if using + drizzle over the muffins!
