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5 from 1 vote

Paleo Lemon Poppy Seed Muffins

These paleo lemon poppy seed muffins are a nutrient dense, gluten free breakfast or snack idea.
Prep Time12 mins
Cook Time32 mins
Total Time44 mins
Course: Breakfast
Cuisine: American
Keyword: dairy free, gluten free, paleo, refined sugar free
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