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
Prep Time: 10m
Cook Time: 25m
Total Time: -50825376.2 minute
Yield: 12
Category: Dessert
Method: Baking
Cuisine: Paleo, Vegan
Description
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.
Ingredients
- 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
Instructions
- 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.
Pin this recipe for later:
Join my weekly newsletter list! I’ll e-mail you once a week with a summary and links to new articles, plus insider info and bonuses available only to subscribers. This keeps you from having to keep checking my site for new blog posts.
Sign up now and unsubscribe at any time. I will never sell your name or spam you, I promise.

These look just beautiful, Carrie! My dad loved poppy seed muffins; it’s always nice to see a healthy recipe for them! Hope you have a great Easter! 🙂
Awwww, thanks Heather! Your Dad must have had good taste! Happy Easter to you too. XOXO.
You had me at lemon. I don’t ever really think to use currants, what a great idea in these muffins. It would give a nice sweetness to them and a bit of a tart flavour, which I love.
Your video is great!!
Thanks, Kimmy!!! You are the queen of lemon desserts, so I’m glad you liked these muffins. Hope you are doing well and that your new job is getting better? It’s a big adjustment, I’m sure, but I hope the actual job is a good fit for you, too. XOXOXOXOXOXOXOXO.
hi Carrie. Thanks for this delicious recipe. I made these with spelt flour with great results. The short warm-up in the microwave really makes them a treat!
★★★★★
Ohhhhh, thanks for letting me know, Susan! I’m thrilled you were able to sub the flour and that the recipe turned out great. This makes me so happy! XOXO. 🙂
Lemon poppyseed is such a delicious flavor combo. These muffins are perfect for spring!
I think so, too. Thanks, Emily!!!
I love lemon poppy seed muffins. They might be my favorite type of muffin – at least they bring back good memories for me. I’m excited to try your version!
Thanks, Michele! I hope you love my recipe.
YESSSS!! Love Bob’s Red Mill NEW Paleo Baking Flour! These look so good!
Me too, Cristina! I’m having fun baking again. 🙂 XO.
I have not seen that Paleo flour blend before! Awesome! These would be a great on the go breakfast for all the little hands in my house!
I’ve already gone through two bags of this flour already, Renee! It seems to work really well. XO.
Yum! This would make a fun breakfast!
Thanks, Tina! 🙂
I love lemon poppyseed ANYTHING! Such a great grab-and-go breakfast or snack!
Me too, me too! Thanks Allison! 🙂
Love these two together: lemon and poppyseeds. The addition of currants is a nice touch too. 🙂
★★★★★
Thanks, Anya!!! XOXO.
I love lemon poppy seed muffins, and have not had them in years. Will have to try these on my vegan friends.
★★★★★
Lemon and poppy seed go superbly well with each other especially for muffins ! Thanks for sharing this wonderful recipe. I love it !
★★★★★
Awww, thanks ChihYu!!!
These muffins looks delicious and I love that you used that flour mix. I’ve seen it and been wanting to try it.
Thanks, Jessica!!! I’m having lots of fun with this flour as you can see. 🙂 Have a great week!
A favorite flavor combination! These looks so wonderful!
These look so good! Love Bob’s Red Mill. I don’t use this blend because of my coconut allergy but would love to try these with their gluten-free 1-to-1 baking flour.
Thanks, Becky! I bet the gluten-free baking flour would work great, too. XOXO!
These look wonderful, Carrie. I haven’t seen Bob’s Red Mill paleo flour in my grocery stores, will definitely keep an eye out for it.
Thanks, Rachel! Have a great week.
These look so delicious and perfect for spring, you just can’t beat bright lemon flavors, and I’m so excited to try that new flour blend!
★★★★★
Thanks, Kari! I so appreciate the comment and recipe rating. Have a great week. XO.
Lemon Poppy Seed are my favorite muffins. Thanks for the great recipe. These look delish!!
You’re so welcome, Katja! Have a great week. XO.
Yum! These muffins would make the perfect breakfast treat.
★★★★★