Gluten Free Paleo Lemon Poppy Seed Muffins

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!

Course Breakfast
Cuisine American
Keyword paleo muffins
Prep Time 10 minutes
Cook Time 25 minutes
Resting time 1 hour
Total Time 1 hour 35 minutes
Servings 9 Muffins
Calories 319 kcal
Author Taylor


  • 2 1/2 Cups Almond flour (250g)*
  • 1/4 Cup Coconut flour (20g)*
  • 1/4 Cup Coconut sugar
  • 1 Tbsp Poppy seeds
  • 1 1/2 tsp Baking powder
  • 1/2 tsp Salt
  • 1/2 tsp Baking soda
  • 1/2 Cup Fresh lemon juice
  • 1/2 Cup Honey
  • 2 Large eggs
  • 2 Tbsp Coconut oil, melted


  1. 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.

  2. Add the dry ingredients into the wet ingredients and whisk until well combined. Cover and refrigerate 1 hour.

  3. Preheat your oven to 350 degrees and line a muffin pan with muffin liners or use a silicone pan **

  4. 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.

  5. Cool COMPLETELY in the pan. Then, run a sharp knife around the edges very gently to remove from the pan.

  6. DEVOUR!

Recipe Notes

*Please weigh your flour to ensure results

**These stick to the pan without a liner or silicone pan. So don't skip this!