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.
Sarah,
Can you make these with almond flour or almond meal? I found out coconut products are not good for O blood types. I have been using coconut oil and coconut flour and drinking coconut milk and now my gallbladder is stressed. Would almond flour make these too heavy?
No, almond meal or flour will not work for this recipe.
If I make this will it come out looking like in the picture? Otherwise, I ain’t gonna make it.
Yes they do 🙂 However, the picture was taken when I made them with honey … if you make them with maple syrup or honey, they will be slightly darker.
I just made these. They don’t have that spongy texture and didn’t rise much. Tops are flat. Are they supposed to be this way or is the texture supposed to be similar to regular muffins?
Don’t open the oven to check on them. Mine have a nice rounded top every time.
This recipe calls for only 1/4 cup of coconut flour. Wondering if this is correct? This seems like such a small amount when the recipe calls for 4 eggs plus other liquid ingredients. I’m hoping to make these soon, but thought I’d check first!
Would love the carb figures for this recipe, if you have them.
These taste great, but I am having a hard time getting them out of the muffin tins. I greased it with butter. I am trying to let it cool completely and see if that matters. I also added lemon zest. I made my own coconut flour from the coconut milk I made.
Just run a knife around the muffins and then lift an edge gently. I did that while they were still warm. Also I substituted almond flavouring for lemon (as I am allergic to lemon) and added two TBLS of coconut milk. They turned out well and tasty.
Are you sure that’s it’s only 1/4 C coconut flour? There’s a lot of liquid for that much flour. Sounds more like a souffle.
Do you know if this recipe will work with white Chia seeds?
Thank you for posting this!!!