Paleo Lemon Poppy Seed Muffins

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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.

Paleo Muffin Poppy Seed Gluten Free

Paleo Lemon Poppy Seed Muffins

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Servings: 9
Author: Kelly Bejelly @ A Girl Worth Saving



  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. Donna April 15, 2013 at 12:55 pm

    I love muffins! And these look delicious!

  2. LyndaS April 15, 2013 at 7:43 pm

    They look delicious!

  3. Leilani April 15, 2013 at 8:48 pm

    These look and sound delish!

  4. Jennifer April 15, 2013 at 9:32 pm

    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!

    1. Kelly Bejelly April 15, 2013 at 9:36 pm

      Aw, thanks! My mom had no problem with packaged food, lol, but she just did not every buy muffins nor make them until we were older.

  5. Tammy April 16, 2013 at 1:24 pm

    Perfect for Tea Time!

  6. Kiersten @ Oh My Veggies April 16, 2013 at 2:59 pm

    YUM! I love love love lemon poppyseed muffins. They’re like a little bit of sunshine in the morning.

  7. Maryann April 16, 2013 at 7:35 pm

    I’m gonna make these soon!

  8. Jenn April 16, 2013 at 7:51 pm

    I love that there’s not ten different flour substitutes in this. Makes it more doable!

  9. Penelope (NYC Blogger) April 17, 2013 at 7:34 am

    It sounds like a great combo, I actually love poppy seeds but I never thought of them for anything buy bagels, lol.

  10. Mellisa April 17, 2013 at 1:14 pm

    I want to make some NOW!!! Yum 🙂

  11. Sheilacakes April 17, 2013 at 7:39 pm

    These look good. They would be great for snacks.

  12. Jennifer @TheRebelChick April 18, 2013 at 2:10 pm

    Yum, those look delicious! I actually really love lemon poppy seed muffins – and bread too!

  13. Kathleen April 18, 2013 at 6:44 pm

    Those look perfect. Hard to believe their paleo.

  14. Theresa April 18, 2013 at 9:43 pm

    These look amazing.

  15. courtney April 19, 2013 at 10:24 am

    Yum love lemon! I never mixed with poppy seeds but I know it’s popular 🙂

  16. Stefani April 19, 2013 at 10:34 pm

    These look delicious.

  17. Sheri April 20, 2013 at 8:10 pm

    They look so good!

  18. Toni April 21, 2013 at 4:35 am

    These would make a yummy breakfast item 🙂

  19. Angela April 21, 2013 at 7:37 am

    I think I’ll be trying this recipe. Yum!

  20. Dana April 27, 2013 at 6:15 pm

    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.

    1. Kelly Bejelly April 28, 2013 at 10:58 am

      Thanks Dana 🙂 It’s one of my favorite recipes.

      1. Dana May 1, 2013 at 4:31 pm

        And now it’s one of mine! Just made it again. : )

  21. Nel June 9, 2013 at 6:38 am

    All I have on hand is full fat coconut milk in a can. Do I need to water it down?

    1. Kelly Bejelly June 9, 2013 at 10:21 am

      Nope, it should be ok as long as you use the same liquid amount 😛

  22. Nel June 9, 2013 at 12:32 pm

    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?

    1. Kelly Bejelly June 9, 2013 at 12:39 pm

      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.

  23. Jennie Gillihan December 7, 2013 at 1:25 pm

    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

    1. Kelly Bejelly December 7, 2013 at 6:46 pm

      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!

  24. Emily March 16, 2014 at 12:12 pm

    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 🙁

    1. Kelly Bejelly March 17, 2014 at 7:39 pm

      I just disabled my mailing list sign up on mobile devices so you shouldn’t have this issue anymore. Sorry hun!

  25. monica February 20, 2016 at 9:32 pm

    do these muffins freeze & reheat well? what about the paleo southern bisquits do they freeze & reheat well ?

  26. monica February 28, 2016 at 7:32 pm

    Are these muffins freezable & would they defrost well ?

    1. Kelly Bejelly February 29, 2016 at 6:15 pm

      Yes Monica! You can freeze them hun 🙂

  27. Lindsay March 26, 2016 at 3:00 pm

    Thank you for this amazing recipe! These came out perfect! I am going to experiment making this into a cake, tripling the recipe for a double layer and making a lemon coconut cream frosting. Wish me luck;)

    1. SunnySky May 15, 2016 at 3:59 pm

      I can see these lemon poppy seed muffins becoming a favorite. Just need to get lemons and poppy seeds. 🙂

    2. SunnySky May 15, 2016 at 4:01 pm

      Keep us posted, Lindsay. Let us know your recipe for the icing, please!

  28. Karin August 6, 2017 at 1:07 pm

    Can I substitute chia seeds for poppy seeds?


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