Lemon Poppy Seed Muffins

lemon poppyseed.jpg

Thanks to Paleo Running Momma for this recipe.  A great way to add some lemon zest to your muffins.  Makes 12.


  • 4 large eggs room temp

  • 1/3 cup fresh lemon juice 

  • Grated zest of one med lemon

  • 1/3 cup + 1 Tbsp of honey melted slightly if necessary to soften

  • 1/4 cup coconut oil, melted and cooled to almost room temp

  • 1 tsp pure vanilla extract

  • 2 cups almond flour

  • 1/3 cup arrowroot flour or tapioca flour

  • 3/4 tsp baking soda

  • 1/4 tsp salt

  • 2 Tbsp poppy seeds


  1. Preheat oven to 180-degrees C.

  2. Put paper muffin holders into a 12 cup muffin tray.

  3. In a medium bowl, combine the almond flour, arrowroot/tapioca powder, baking soda and salt, set aside.

  4. In a large bowl, whisk together the eggs, lemon juice, zest, honey, coconut oil and vanilla extract until well combined.

  5. Gently stir the dry mixture into the wet until just combined, then stir in the poppy seeds to evenly distribute.

  6. Divide the muffin batter evenly among the liners, filling 3/4 of the way up to make 12 muffins.

  7. Bake in the preheated oven for about 16-20 mins or until a toothpick inserted in the centre of one comes out clean.

  8. Cool muffins on wire racks.

  9. Enjoy!