Lemon Poppyseed Muffins Recipe (Grain Free)

by Sarah Pope MGA | Affiliate linksComments: 84

lemon poppyseed muffins
I just love lemon poppyseed muffins. The lemon flavor, the light fluffiness of the white wheat flour, and the gentle crunch of the poppy seeds as you chew makes for a delightfully sweet treat!

This recipe is a recreation of the lemon poppyseed muffin made with coconut flour. They are indescribably good. 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 all gut healing diets such as GAPS, Autoimmune Paleo and SCD.

You simply must try them as they are so very easy to make. Let me know what you think!

If you enjoy baking grain free, here are some other recipes to try:

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.

Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Servings 20 mini muffins



  1. Soften coconut oil or butter and blend all ingredients together in a bowl until smooth. 

  2. Bake at 350 F/177 C for about 10-12 minutes. 

  3. Refrigerate leftovers.

Recipe Notes

Use date syrup if you prefer not to cook with honey. It is also Paleo and suitable for gut healing diets like GAPS.

Butter may be substituted for the coconut oil if desired.

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