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Home / Blog / Lemon Poppyseed Muffins (Nut Free!)

Lemon Poppyseed Muffins (Nut Free!)

May 30, 2014 · 31 Comments

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One of my favorite things to do is to recreate the food that I once loved to eat, simply because it’s just fun to do! I’m guessing I’m not the only one that once ate those giant muffins from Costco! The lemon poppyseed ones used to be my favorite! This is my take on those muffins, only not so gigantic and totally free of nuts, gluten, grains, dairy, and refined sugar!

These are REALLY good! It took me quite a few tries to get this recipe perfect, as nut-free baked goods tend to be pretty dry, and I wasn’t gonna settle for that. These are super moist and full of fresh lemon flavor! I made these muffins incredibly easy to make, because if baking requires more than tossing all of the ingredients in a food processor and pressing a button, odds are I won’t even bother. I highly recommend using parchment muffin liners for these, as grain free baked goods have a tendency to stick to even regular muffin liners. Hope you love them as much as my family does! Happy baking!

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Lemon Poppyseed Muffins

Print Recipe
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Breakfast
Servings 10

Equipment

  • Oven

Ingredients
  

  • ½ cup coconut flour
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 4 eggs
  • 2 tablespoons lemon zest
  • ⅓ cup fresh lemon juice
  • ½ cup palm shortening (or ghee/grassfed butter)
  • ¼ cup honey
  • 1 teaspoon vanilla extract
  • 1 ½ tablespoons poppyseeds

Instructions
 

  • Preheat your oven to 350 degrees.
  • Place all of the ingredients, except for the poppyseeds, into a food processor. Pulse until well combined, scraping down the sides as needed. Add the poppyseeds to the food processor and pulse a few more times until combined.
  • Scoop the batter into the lined muffin tin. Bake 25-30 minutes, or until the tops of the muffins are lightly browned and they bounce back when lightly touched. Enjo!

Notes

No food processor? No problem! Simply mix the dry ingredients in a bowl, and the wet ingredients in a separate bowl. Add the dry ingredients to the wet ingredients and mix until well combined.
Tried this recipe?Let us know how it was!

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Blog, Breakfast, Dairy Free, Dessert, Gluten Free, Nut Free, Paleo, Vegetarian clean eating, dairy free, gluten free, grain free, healthy, lemon poppyseed, muffins, Paleo

Reader Interactions

Comments

  1. Colleen Stewart says

    May 30, 2014 at 5:06 am

    Yum!! And pinned

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:43 pm

      Thanks, Colleen!

      Reply
  2. Nut Butter Runner (@NutButterRunner) says

    May 30, 2014 at 7:12 am

    These look fantastic!

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:43 pm

      Thanks so much!! 🙂

      Reply
  3. Slightly Lost Girl says

    May 30, 2014 at 12:05 pm

    Give me some nowwwww!!!!

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:43 pm

      You know I would if I could, Mika!! 🙂

      Reply
  4. adashofmeg says

    May 30, 2014 at 2:43 pm

    you’re amazing 😀

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:42 pm

      So are you, Meg! <3

      Reply
  5. DetoxMama says

    May 30, 2014 at 6:26 pm

    Wow! Nice job!!

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:41 pm

      Thanks so much! 🙂

      Reply
  6. marthasgfkitchen says

    May 30, 2014 at 6:38 pm

    These look delicious!! I love how you used ghee… Awesome for baking!!

    Reply
    • livinglovingpaleo says

      May 31, 2014 at 1:41 pm

      Thank you! I love ghee!

      Reply
  7. Jamie says

    June 10, 2014 at 8:17 pm

    Do you melt the butter?

    Reply
    • livinglovingpaleo says

      June 13, 2014 at 4:24 pm

      Hi Jamie! If you use butter, I would soften it. I used palm shortening so it’s already soft 🙂

      Reply
  8. Megan White says

    June 22, 2014 at 12:19 am

    I love poppy seed muffins! I also love nut free deserts 😛 I’m pretty sure that means I double love this! It’s pinned away 😀

    Reply
    • livinglovingpaleo says

      June 23, 2014 at 3:36 pm

      I hope you love these! I brought them to a bbq over the weekend, and they were a huge hit! I love nut free desserts too 😉

      Reply
  9. Martha says

    August 24, 2014 at 1:24 pm

    Just made these and they are great. Thanks for the tip on parchment liners, I always find paleo muffins sticky with the regular ones!

    Reply
    • livinglovingpaleo says

      August 26, 2014 at 5:15 pm

      So glad you liked them, Martha! I learned the hard way by not using liners at all…I was scrubbing for days 😉

      Reply
  10. Lisa Miller says

    November 11, 2014 at 5:03 am

    Just made… Delicious! Thank you so much! I assume these are mini muffins? Wasn’t sure about how full to fill so mine were flat on top … not tall like yours. Please let me know! Can’t wait to try more of your recipes!

    Reply
    • livinglovingpaleo says

      November 12, 2014 at 9:33 pm

      Thanks, Lisa! These are regular sized muffins – not sure if you noticed the servings, but it makes 10 muffins. 12 muffins made them just a little too small, although still super yummy…and then you have an excuse to eat two, or the whole batch! 😉

      Reply
  11. Louise says

    November 11, 2014 at 12:41 pm

    I’m from Scotland, what would the measurements be for flour, butter and honey please? Thanks!

    Reply
    • livinglovingpaleo says

      November 12, 2014 at 9:26 pm

      Hi Louise, I used an online converter for the measurements, so they are approximate –
      Coconut flour – 118g
      Butter – 118g
      Honey – 59g
      Hope that helps! 🙂

      Reply
      • Louise says

        November 19, 2014 at 10:12 am

        Great thanks!!

        Reply
  12. Erin says

    January 26, 2015 at 9:35 pm

    Hi there! Could you suggest an egg replacement for these by any chance? I am on an AIP Whole 30 and am fairly certain if I don’t consume some sort of baked good soon I will go bananas! Thx 🙂

    Reply
    • livinglovingpaleo says

      January 27, 2015 at 7:45 pm

      Hi Erin! Unfortunately I haven’t tested an egg replacement myself, so I’m not sure what would work. Check out this recipe from my friends, Tonja and Clare – they’re egg free and amazing! http://www.flametofork.com/2014/11/chewy-chocolate-chunk-cookies-aip-grain.html
      Hope that helps! 🙂

      Reply
  13. Whole Food, Whole You says

    October 26, 2015 at 7:41 am

    These are SO YUMMY! Thanks for a delicious recipe!

    Reply
    • livinglovingpaleo says

      October 26, 2015 at 9:37 am

      I’m so happy you liked them!!

      Reply

Trackbacks

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Hi! I’m Kristen.

After being diagnosed with an autoimmune disease at the age of 12, I’ve come to learn that while we don’t always have control over what happens to us, we can always control how we respond and what we do next.
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