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.
Hey, these look great! The best price on coconut flour I've found so far is from
They have yummy healthy stuff : )
these sound delicious
I just made these last night. I bake with coconut flour quite often and was excited when I saw this recipe. They were delicious. I was impressed with your recipe because I didn't have to make any substitutions…that is very rare. THANK YOU!
Elizabeth Townsend
Wesley Chapel, FL
I made these yesterday and they are delicious! The coconut flour keeps the light texture that bakers usually achieve with white flour. Thanks for posting!
Hi Aari, coconut flour is easily found at healthfood stores. Yes, it is an excellent alternative to grains.
Hi Deb, I do not soak the coconut flour first. Coconut flour does have phytic acid that would be broken down by soaking, but not in high amounts and we don't eat it that frequently in our home, so I do not soak it.
These sound great. I've never heard of coconut flour. Is it hard to find? Sounds like a good alternative to grains. Looking forward to your aluminum post.
these look great! I must try them.. do you soak the coconut flour at all?.. does not need it I guess!
deb
I actually use an aluminum mini muffin pan .. I actually wrote a blog about this last night, coincidentally!! I will be posting this week which details why I still use aluminum bakeware.
I use unbleached paper baking cups to line the muffin pan. No worries about aluminum touching the food then,.
Hi Sarah. Why do you think my muffins aren’t as high and rounded as yours are? They are delicious but they came out fairly flat. Thanks.
Perhaps you filled the muffin cups too full?
Sarah, I have been looking for a stainless steel mini muffin pan and cannot find one. I have found tin. Is that ok to bake in? What kind of mini muffin pan do you bake with?