I still remember the first time I tried a lemon poppyseed muffin. My mom had baked a batch and the house smelled so good! As soon as she gave me the nod, I dug in. The bright punch of lemon and the “pop” of the poppyseeds had me instantly hooked. Her muffins had a light texture with a nice crumb. I have yet to find a gluten-free version that I enjoyed as much as that first bite, so I decided to take on the task! These Paleo Lemon Poppyseed Muffins check all the boxes: lots of lemony flavor, a light texture with a good crumb, and no refined sugar or gluten!
I really enjoy baking and when the outcome is a delicious treat that I feel good about sharing with friends and family, I love it even more! A real-food, Paleo style diet doesn’t mean you cannot treat yourself. It means making smart choices about the treats you choose to make and eat. Swapping out overly processed ingredients, refined sugars, gluten grains isn’t hard, you just need to be a little more creative. I’ve been successful with muffin recipes in the past (check out Zucchini Apple Muffins, Zucchini Banana Muffins, and Chunky Monkey Muffins as examples) so I played off those recipes for today’s Paleo Lemon Poppyseed Muffins.
To make sure there was plenty of lemon to be had, I used both fresh lemon juice and lemon zest. Honey gives them a delicate sweetness without overpowering the zippy lemon flavor. Almond flour makes these moist and tender, with just the right amount of crumbly texture!
Perfect for any time of year, but especially fun for Spring and Summer gatherings! They make a lovely addition to a brunch table and are the perfect end to a picnic meal.
Leftover Paleo Lemon Poppyseed Muffins can be stored in the freezer to enjoy later. That never happens in my house (haha) and I bet your household will devour them too!
A quick note on my favorite products used to make Paleo Lemon Poppyseed Muffins:
The type of almond flour used in this recipe is very important. Almond flour is very different from almond meal and they are not interchangeable. This is the brand of almond flour that I use and the one I recommend for use in this recipe.
Lining your muffin tin is key! I’ve found that most gluten-free baked goods tend to stick to baking pans even if you grease and flour them well. Plus I’m all for easy clean up and these unbleached parchment muffin liners do the trick!
- 1/2 cup applesauce
- 1 teaspoon vanilla extract
- 2 Tablespoons honey
- 1/4 cup freshly squeezed lemon juice
- 1 teaspoon lemon zest
- 3 eggs
- 2 cups (8 ounces by weight) of almond flour
- 3 Tablespoons coconut flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 Tablespoon poppyseeds
- Preheat your oven to 350 degrees and line your muffin tin with parchment muffin liners.
- Add the wet ingredients to one bowl (applesauce though eggs) and stir to combine.
- In another bowl, add the dry ingredients (almond flour through poppyseeds) and stir to combine.
- Add the wet ingredients to the dry ingredients and mix until no dry lumps remain.
- Using a muffin scoop or a large spoon, portion out the batter into the lined muffin tin, making 10-12 muffins.
- Place the muffin tin in the oven and bake for 24-26 minutes or until lightly browned and cooked through. Test the muffins by inserting a toothpick into the center. If no crumbs are present when you remove the toothpick, the muffins are done.