Paleo Lemon Poppyseed Muffins
Brighten up your mornings with these moist and flavorful Paleo Lemon Poppyseed Muffins! Made with a wholesome blend of almond and coconut flours, these gluten-free, dairy-free, and refined-sugar-free muffins are a perfect fit for the paleo diet. Bursting with fresh lemon zest and juice, and speckled with nutty poppy seeds, they're delightfully tangy and lightly sweetened with honey for a natural touch of sweetness. These bakery-worthy muffins come together in just 15 minutes of prep time and bake to perfection in under 20 minutes, making them an easy yet impressive option for breakfast, a snack, or even a healthy dessert. Serve them warm, fresh from the oven, or enjoy them as a grab-and-go treat throughout the week—they’re equally delicious either way!
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Recipe Information
Ingredients
- 2 cups Almond flour
- 0.25 cups Coconut flour
- 2 tablespoons Poppy seeds
- 1 teaspoon Baking soda
- 0.25 teaspoon Salt
- 3 large Eggs
- 0.5 cup Honey
- 2 tablespoons Lemon zest
- 0.25 cup Lemon juice
- 0.25 cup Coconut oil, melted
- 1 teaspoon Vanilla extract
Instructions
Preheat your oven to 350°F (175°C) and line a muffin tin with baking cups.
In a large bowl, whisk together the almond flour, coconut flour, poppy seeds, baking soda, and salt until well combined.
In a separate medium bowl, whisk the eggs, honey, lemon zest, lemon juice, melted coconut oil, and vanilla extract until smooth and fully blended.
Pour the wet ingredients into the dry ingredients, and gently stir with a spatula or wooden spoon until just combined. Be careful not to overmix.
Spoon the batter evenly into the prepared muffin tin, filling each cup almost to the top.
Place the muffin tin in the preheated oven and bake for 18-20 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffins from the oven and let them cool in the tin for 5 minutes before transferring them onto a wire rack to cool completely.
Enjoy your paleo lemon poppyseed muffins fresh, or store them in an airtight container at room temperature for up to 3 days.
Nutrition Facts
Calories |
2449 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 182.1 g | 233% | |
| Saturated Fat | 65.7 g | 328% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 558 mg | 186% | |
| Sodium | 2105 mg | 92% | |
| Total Carbohydrate | 173.5 g | 63% | |
| Dietary Fiber | 38.6 g | 138% | |
| Total Sugars | 110.5 g | ||
| Protein | 70.0 g | 140% | |
| Vitamin D | 3.1 mcg | 15% | |
| Calcium | 799 mg | 61% | |
| Iron | 13.5 mg | 75% | |
| Potassium | 697 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
