Lemon Poppyseed Muffins Recipe (Grain Free)| Updated: Nov 20, 2018
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.
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:
- 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.
Soften coconut oil or butter and blend all ingredients together in a bowl until smooth.
Bake at 350 F/177 C for about 10-12 minutes.
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.
Sarah Pope has been a Health and Nutrition Educator since 2002. She serves on the Board of Directors for the Weston A. Price Foundation.
Sarah was awarded Activist of the Year at the International Wise Traditions Conference in 2010.
Sarah earned a Bachelor of Arts (summa cum laude, Phi Beta Kappa) in Economics from Furman University and a Master’s degree in Government (Financial Management) from the University of Pennsylvania.
Mother to three healthy children, blogger, and best-selling author, she writes about the practical application of Traditional Diet and evidence-based wellness within the modern household. Her work has been featured by USA Today, The New York Times, National Review, ABC, NBC, and many others.