These Gluten Free Paleo Lemon Poppy Seed Muffins are made with almond flour and are light, fluffy and perfectly sweet and tangy! A must make for breakfast!
PIN Gluten Free Paleo Lemon Poppy Seed Muffins with Almond Flour
Real talk: everyone knows that lemon poppy seed anything is the best.
Like when you go to a bakery, what always looks the yummiest? That’s right: lemon poppy seed loaf with crispy white frosting.
Which is why I am REALLY surprised that in almost 7 YEARS of blogging, this is only my second lemon poppy seed creation. We had lemon poppy seed cake bars and then just went kind of radio silent in the lemon poppy seed department.
Tell me to make weird muffin creations like oatmeal carrot muffins with garam masala or sweet potato muffins with tahini and I am YOUR GIRL. But ask me to make one of the most simplest, iconic flavors and it’s like I just forget HOW.
Don’t worry, I remembered and you will know that the flavors are ON POINT when you munch your hungry mouth through fluffy, MOIST lemon-y muffins.
Sweet and Tangy Goodness
Are you team sweet or team tangy? I definitely have a sweet tooth, but if I could have BOTH at once, I’d be ALL ABOUT IT. Sugar Free Low Carb Lemon Lemon Bars definitely hit the mark as well as Tropical Paleo Lemon Bars if you are wanting that perfect balance! Anything that involves lemon and baked goods brings the best combination of sweetness and tang, and today I’m going to show you my FAVE Gluten Free Lemon Poppyseed Muffins. They combine that sweetness you want in a baked treat with that pop of sour lemon that you will love!
What’s better than Lemon Poppyseed Muffins? The answer is simple: Healthy Lemon Poppyseed Muffins! I’ve swapped a few of your typical muffin-making essentials for some ingredients that are healthier and more nourishing for your body!
- White Flour: Instead of the traditional all purpose flour, I have used a combination of almond and coconut flour instead. Not only are they a protein-rich, healthier option, but they also make these muffins gluten free friendly!
- White Sugar: Instead of regular refined sugar, I used coconut sugar and honey in this recipe to sweeten things up. It still brings the sweetness, in a better-for-you form!
- Butter: I used coconut oil instead of butter, making this recipe dairy free!
Gluten Free Paleo Lemon Poppy Seed Muffins Ingredients
Here’s the list of ingredients you’ll need to make these delicious, fluffy muffins a reality:
- Almond Flour
- Coconut Flour
- Coconut Sugar
- Poppy Seeds
- Baking Powder
- Baking Soda
- Fresh Lemon Juice
- Large Eggs
- Melted Coconut Oil
Can I Substitute Another Flour for the Almond Flour?
When baking up a batch of these dairy free lemon poppyseed muffins, you may want to swap out some ingredients to save yourself a trip to the grocery store. However, when baking gluten free, it’s harder to substitute the flour for another type. Almond and coconut flour both work well for these muffins, so I do not recommend trying to substitute another gluten free flour in for either one!
Can I substitute the Honey for Another Sugar?
For this recipe, I have only tested out using a combination of coconut sugar and honey to sweeten the muffins, so I cannot guarantee that another sweetener would work. You MAY be able to use maple syrup, however it would likely cover up some of the lemon flavor.
How to Make Gluten Free Paleo Lemon Poppy Seed Muffins
In a large bowl, whisk together the flours, sugar, poppyseeds, salt, baking powder and baking soda. Whisk all the remaining ingredients together in a separate bowl. Next, add the wet ingredients to the dry and whisk until well combined.
Preheat your oven to 350 degrees and line a muffin pan with liners or use a silicone pan.
Using an ice cream scoop, fill 9 cavities with batter evenly. Place pan in the oven and bake until a toothpick comes out clean, about 22-25 minutes.
Allow the muffins to cool completely in the pan. Run a knife around the edges and gently remove, then DEVOUR!
How to Store Muffins
Muffin recipes are fantastic because you can make some for now and some for later! I recommend storing them in the fridge in an airtight container for up to a week. If you want them to last longer, pop them in an airtight container or a zip loc freezer bag and they will keep for up to a couple of months.
Other Paleo Muffins
- In a large bowl, whisk the flours, sugar, poppy seeds, baking powder, salt and baking soda. In a separate bowl, whisk all the remaining ingredients.
- Add the dry ingredients into the wet ingredients and whisk until well combined. Cover and refrigerate 1 hour.
- Preheat your oven to 350 degrees and line a muffin pan with muffin liners or use a silicone pan **
- Use an ice cream scoop to fill 9 cavities with the batter. Bake until the tops are lightly browned and a toothpick inserted in the center comes out clean, about 22-25 minutes.
- Cool COMPLETELY in the pan. Then, run a sharp knife around the edges very gently to remove from the pan.
Tips & Notes:
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