Grain-Free Lemon Poppyseed Muffins

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m
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Makes 12.

Preheat oven to 325 degrees. Line a muffin pan with 12 liners.

In a large bowl, whisk eggs, vanilla, and lemon juice. Melt together the coconut oil and honey; pour into egg mixture and whisk to combine.

In a small bowl, stir together coconut flour, baking soda, and lemon zest. Pour the dry ingredients into the wet ingredients and whisk until smooth. Stir in poppy seeds.

Fill each muffin cup with a scant 1/4 cup of batter. Bake for 20-25 minutes, until a toothpick inserted into the center comes out clean. Cool for 5 minutes in the pan and then remove to a rack to finish cooling.


  • 6 eggs
  • 1/2 teaspoon vanilla
  • 2 lemons, juiced
  • 1/4 cup coconut oil
  • 1/4 cup honey
  • 1/2 cup coconut flour
  • 1/2 teaspoon baking soda
  • zest from 2 lemons
  • 1/2 tablespoon poppy seeds


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Recipe Comments

Comments (7)

  1. posted by penotti on November 10, 2011

    Maybe instead of poppyseeds, you could use chia seeds?

  2. posted by ashley on November 25, 2011

    these are AWESOME!!! i love love lemon poppy seed muffins, and these taste like the real thing, perfect texture too! thanks for this recipe!! :) they were a big hit to paleo and non-paleo eaters at my thanksgiving meal

  3. posted by Katie on December 20, 2011

    Pretty good. Needs more lemon juice and not a sweet muffin. The muffin tins will look very full but it’s ok because they won’t rise much at all.

  4. posted by N. DeMoe on February 23, 2012

    These are fantastic! Really lemony, I had 2 large lemons.

  5. posted by veronicagodenir on April 18, 2013

    Does anyone know how many calories there are in these?

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