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paleo lemon poppyseed muffins with sugar and lemons

Paleo Lemon Poppyseed Muffins

Course Breakfast
Cuisine American
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 10 muffins
Calories 251kcal
Author Ben Smith


  • 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.


Serving: 1muffin | Calories: 251kcal | Carbohydrates: 23g | Protein: 5g | Fat: 16g | Saturated Fat: 12g | Fiber: 4g | Sugar: 15g