I think everyone grew up with a lemon cake recipe in their household at some point. It’s such a fresh, easy, and versatile flavor. Through the years, that love of lemons has seen me experiment with lemon tarts, lemon bars, and even lemon pizza (yes, pizza). And now I’m obsessed with these paleo lemon poppyseed muffins!
These paleo lemon poppyseed muffins are a perfect blend of lemon tartness and soft sweetness, all housed within a beautiful paleo and gluten-free batter that rises beautifully when baked.
Since breakfast is often difficult for those who are paleo, these muffins are a great option to keep in the freezer and thaw when you want one! It makes a perfect breakfast on the go, especially for kids!
It might not be anything new or revolutionary, but when a recipe is so great why would you change anything?
It’s also a recipe that’s great for novice cooks, and I think me being able to put it together myself is testament to that! It is worth paying attention to a couple of things though…
As is always the case with cakes and muffins, it’s important not to over mix or beat the muffin batter. Doing so can make it overly dense, which can prevent them from rising nicely. Also, ensure your eggs are at room temperature just to help them mix more evenly.
Paleo Lemon Poppyseed Muffins
- 6 eggs
- Zest of 2 lemons
- 2 tbsp lemon juice
- ½ cup coconut oil softened at room temperature
- ¾ cup maple syrup
- ¾ cups coconut flour
- ½ tsp baking soda
- 2 tbsp poppy seeds
- ¼ tsp salt
- 1 tsp vanilla extract
Start by preheating your oven to 350°F/180°C
Line the inside of a muffin tin with nonstick cooking oil or spray.
In a large bowl, combine the coconut flour, baking soda, salt, poppy seeds, lemon zest, coconut oil and maple syrup.
Add the eggs, one at a time, beating well after each egg is added.
Using a mixer on low speed, slowly mix in the vanilla and lemon juice. Beat the mix until smooth.
Portion the batter into the muffin tin, only ¾ full to allow room for the muffins to rise into.
Put tray in preheated oven and bake for 20-25 minutes. To test when they’re done, insert a toothpick in the center and then remove it. If it comes out clean then you’re all set.
Remove tray from oven and leave to cool for 5 minutes. Then remove muffins from tray and leave to cool completely.
It should be said that I’ve seen similar recipes to this elsewhere saying that you should separate the eggs and mix in the yolks and beaten egg whites at different stages. At the risk of incurring the wrath of better cooks than me, I’ve just not seen the need to do this. For me, this recipe comes out perfectly without that extra step.
I’d love to know if any of you have your own tweaks for this recipe. If you like your muffins extra sweet then try a touch more maple syrup or even a dash of coconut sugar on top. Alternatively, if you prefer it to be a bit more lemony then be sure to add an extra tablespoon of lemon juice to the mix.
Have you tried these muffins? Leave a comment and let me know what you thought!
About the author
Ben is a former semi-pro cyclist and big eater. Now he is just a big eater. He writes about food and drink for lazy chefs at The Online Grill.