Paleo Lemon Poppy Seed Muffins

paleo lemon poppy seed muffins Gluten Free


I didn’t have a muffin until I was a teenager.  My Filipina mother had no idea what a muffin was at the time but somehow we finally managed to get her to buy some Lemon Poppy Seed Muffins from the bakery in the commissary.

Please believe my sisters, brother and I demolished that package in 2 seconds flat.  I barely remember the flavor only that it was good and sweet.  I had forgotten about this recipe but I’m so glad I was able to piece it together again.  The flavor and texture  remind me of that first time all over again.

paleo lemon poppy seed muffins Gluten Free


This paleo muffin is so moist with the perfect hint of sweet and lemon.  I ate three and thankfully my son and husband polished off the rest.   You can bake this directly in your muffin tin.  To do this simply grease the pan well and reduce the cooking time by 5 minutes.

5.0 from 6 reviews
Paleo Lemon Poppy Seed Muffins
Prep time
Cook time
Total time
Serves: 9
  1. In a small bowl combine the coconut flour, baking soda and poppy seeds.
  2. In a small pan on your stove top, melt the coconut oil. Next add in the lemon juice and rind and keep warm for 1 minute to help release the oils from the rind.
  3. Then add in the vanilla and honey and let cool.
  4. Lastly add the milk and eggs to the liquid mixture and combine with the dry ingredients.
  5. Pour the batter into muffins tins and bake at 325 for 20 - 25 mnutes.




paleo lemon poppy seed muffins Gluten Free

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  1. says

    I was probably in high school when I had a muffin–my mom never made them and certainly would not have purchased anything prepackaged! Your Paleo Muffins look fabulous, momma!

  2. says

    Delicious and fluffy! I made these but messed up with the coconut oil and it hardened in chunks when i added eggs (I’ll probably leave the eggs and milk out so they get up to room temp next time) so I threw all the liquids into the blender for two minutes and it all worked out, and perhaps made them even fluffier!
    Rating this five stars, it deserves it. Excellent recipe.

  3. Nel says

    Thank you! I used the coconut milk. The muffins are very attractive. They are kind of wet on the inside but I’m used to that when baking with coconut flour. I knew with only 1/4 cup honey they wouldn’t be too sweet (that’s what I liked about the recipe) but they had a bitter taste to them. =( I don’t know if I had a bad lemon or what but I’m disappointed. What do you think I did wrong?

    • says

      Hrmm. . . bitter? It may have been the lemon or goodness, I don’t know maybe the coconut milk. Does the brand you use have any additives in it? Maybe there was a strange reaction? I’ll add this to my list of tutorial videos.

  4. Jennie Gillihan says

    I will admit I am new to Paleo baking and have tried Paleo muffins that call for coconut flour, with MORE than disappointing results. I have not tried these beauties yet, but they look VERY MUCH like wheat flour based lemon poppyseed muffins, so flully with a great crumb!

    I have read recently in my exhausting web search for everything Paleo cooking that tapioca flour/starch adds more of the flakiness/rise/texture of wheat flour muffins. Do you ever use this, and, if so, is there any “formula” for how much and when, and if you sub out some of the flour called for in the recipe for the tapioca? I’m trying these in the morning!! Thanks for the help – beautiful site!! Jennie

    • says

      Thanks Jennie. I do use tapioca flour but, hrmm .. I can’t think of an easy way to break down baking with it. I have not tried it in muffins yet but I do have a cinnamon roll recipes that is fantastic made with it and coconut flour. Sorry that doesn’t help!

  5. Emily says

    I’m really excited to try these! But I’m having a frustrating time trying to screenshot the recipe on my ipad & phone before a million pop ups appear that I can’t get rid of :(


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