This is a healthy sweet treat filled with the bright flavor of lemon. This recipe for Lemon Poppy Seed Muffins is paleo and vegan, so it is grain-free, gluten-free, and dairy-free. This lemon dessert is a delicious way to celebrate spring!
I saw this new paleo flour from Bob’s Red Mill in some recipes around the internet, so I bought a bag and used it as the base of this recipe (buy it on Amazon!). I loved how these turned out so much that I’ve already made two dozen of these lemon poppy seed muffins.
I also made them vegan using an egg replacer, but you can use two eggs based on your preferences (I’ve indicated both versions in the recipe below).
The currants add extra sweetness and texture, and are likewise an optional ingredient.
I had so much fun eating, I mean testing, these recipes that I made a video! It was also a great way for me to procrastinate doing my taxes, ha ha.
Turn up the volume and dance around while you watch (click here if you don’t see the player below):
This recipe is another one that I’ve developed while testing a grain-free diet. I also learned though food sensitivity testing with my functional medicine doctor that my immune system reacts to eggs whites, so I used the egg replacer from Bob’s as well. The muffins turned out great even with all of these funky alterations, woo-hoo!
Here’s the recipe:Print
Healthy Lemon Poppy Seed Muffins
This is a healthy sweet treat filled with the bright flavor of lemon. This recipe for Lemon Poppy Seed Muffins is paleo and vegan, so it is grain-free, gluten-free, and dairy-free.
- Prep Time: 10m
- Cook Time: 25m
- Total Time: 58 minute
- Yield: 12
- Category: Dessert
- Method: Baking
- Cuisine: Paleo, Vegan
- 2 ½ cups paleo flour or almond flour (I used Bob’s Red Mill paleo flour)
- 2 tablespoons poppy seeds
- 3 tablespoons currants
- 3 tablespoons coconut sugar
- ½ teaspoon baking powder (increase to 1 teaspoon if you use almond flour instead of the paleo flour)
- 2 eggs or the equivalent of egg replacer
- 1 cup applesauce or pureed pumpkin
- 2 tablespoons coconut oil, melted
- 1 cup unsweetened almond milk
- ½ teaspoon lemon extract
- ½ teaspoon vanilla extract
- Zest of one medium lemon
- Preheat oven to 350°F and spray a muffin tin with non-stick cooking spray.
- In a medium mixing bowl, combine paleo flour, poppy seeds, currants, coconut sugar, baking powder, and lemon zest. Use a spatula to mix together.
- Add the eggs or egg replacer, applesauce or pumpkin puree, coconut oil, almond milk, lemon extract, and vanilla extract. Stir together so there are no lumps.
- Spoon the batter evenly into the muffin tin and bake for 25 minutes or until the tops of the muffins are golden brown.
- Remove the muffins to a drying rack to cool.
- Serve warm or at room temperature.
You’ll need to store your muffin leftovers in the fridge or freezer, but I highly suggest giving them a 15-second zap in the microwave before eating them. This will ensure that they are moist and delicious.
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