Paleo Lemon Poppy Seed Muffins with Coconut Flour (Gluten-Free & Dairy-Free)

These paleo lemon poppy seeds muffins made with coconut flour are an easy and tasty breakfast or snack idea. They’re freezer-friendly and so easy to whip up. These muffins are gluten-free, dairy-free, and refined sugar-free.

Lemon muffins displayed on a plate.

Main ingredients

These paleo diet friendly muffins call for fresh lemon zest and juice. Be sure not to substitute store bought lemon juice. You definitely want the bright, fresh flavour that you can only get from a freshly squeezed lemon.

To get the most juice out of the lemon, I like to place the lemon on a cutting board and press down on it firmly with the palm of my hand before cutting it it in half and squeezing the juice into a bowl.

As for the zest, there are a few different tools you can use to remove the zest from a lemon. My favourite is a microplane, but you can use a regular citrus zester or grater. There’s no substitute for freshly grated lemon zest. The zest is what gives these muffins their fragrant deliciousness.

Poppy seeds are the other key ingredient in this recipe. Any variety of poppy seed will do. If you want these muffins to be even more poppy seedy, feel free to double the amount of poppy seeds in the recipe. I prefer a more subtle poppy seed flavour that doesn’t overpower the lemon in this recipe, so I‘ll be sticking with 1 tablespoon of seeds.


These paleo lemon poppy seed muffins are so easy to make. Simply whisk together the wet ingredients, zest, and poppy seeds (a vigorous whisking for about 1 minute is perfect). Then whisk in the dry ingredients to incorporate them into the batter.

Raw muffin batter in a white bowl.

Next you’ll divide the muffin batter evenly to fill 12 paper lined muffin cups about 3/4 full. Pop them in the oven and that’s all there is to it.

Batter in a muffin tray.

These muffins freeze well. You can store them in an airtight container or plastic freezer bag and stash them in the freezer. Then thaw the muffins at room temperature or in the microwave, oven, or toaster oven when you want an easy, nutrient dense breakfast or snack.

More gluten-free muffin recipes

  • These buckwheat muffins are easy to make, chocolaty, and delicious.
  • You’d never guess these sweet and moist grain-free muffins are made with chickpea flour.
  • These vegan muffins taste like a bowl of oatmeal in muffin form.
Some muffins displayed on a white plate.
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5 from 1 vote

Paleo Lemon Poppy Seed Muffins with Coconut Flour (Gluten-Free & Dairy-Free)

These paleo lemon poppy seed muffins made with coconut flour are a nutrient dense, gluten-free and dairy-free breakfast or snack idea.
Course Breakfast
Cuisine American
Keyword dairy-free, gluten-free, paleo, refined sugar-free
Prep Time 12 minutes
Cook Time 32 minutes
Total Time 44 minutes
Servings 12
Calories 168kcal


  • Muffin tray
  • Paper muffin cups


  • The juice and zest of 1 lemon
  • 1/3 cup olive oil
  • 1/2 cup maple syrup
  • 6 eggs
  • 1 tablespoon poppy seeds
  • 1 teaspoon pure vanilla extract
  • Pinch of salt
  • 1 cup coconut flour
  • 1 teaspoon baking soda


  • Preheat the oven to 350 degrees Fahrenheit.
  • Add the lemon juice, lemon zest, olive oil, maple syrup, eggs, poppy seeds, vanilla extract, and salt to a large mixing bowl and whisk for about one minute.
  • Add the coconut flour and baking soda and whisk again to combine.
  • Divide the batter evenly into a muffin tray with 12 paper muffin cups.
  • Bake at 350 degrees Fahrenheit for 32 minutes.
  • Makes 12 paleo lemon poppy seed muffins.
  • Let cool before serving.


  • Store the muffins in an airtight container at room temperature for a few days (or freeze them in a plastic freezer bag or airtight container).


Serving: 1Muffin | Calories: 168kcal | Carbohydrates: 15g | Protein: 4g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 82mg | Sodium: 145mg | Potassium: 66mg | Fiber: 4g | Sugar: 9g | Vitamin A: 119IU | Calcium: 38mg | Iron: 1mg