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Healthy Lemon Poppy Seed Muffins {Paleo & Vegan}

By Carrie Forrest, MPH in Nutrition 37 Comments

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This is a healthy sweet treat filled with the bright flavor of lemon. This recipe for Lemon Poppy Seed Muffins is paleo and vegan-friendly!

Lemon Poppyseed muffins

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.

Lemon Poppy Seed Muffins using paleo flour

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).

Lemon Poppy Seed Muffins cooling

The currants add extra sweetness and texture, and are likewise an optional ingredient. This lemon dessert is a delicious way to celebrate spring!

Paleo Lemon Poppy Seed Muffin

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. Please tell me I’m not only one who prefers spending hours in the kitchen over doing anything numbers or accounting-related?

Turn up the volume and dance around while you watch this quick video on how to make Paleo Lemon Poppyseed Muffins (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!

Vegan and paleo grain-free poppyseed muffins

Here’s the recipe for these vegan and paleo-friendly Lemon Poppyseed Muffins:

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Paleo Lemon Poppy Seed Muffins

Healthy Lemon Poppy Seed Muffins

★★★★★ 5 from 6 reviews
  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: Paleo, Vegan
Print Recipe

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 yummy lemon muffin recipe to your favorite Pinterest board for later:

Lemon Poppy Seed Muffins

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Comments

  1. Heather McClees says

    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! 🙂

    Reply

    • Carrie Forrest, MPH in Nutrition says

      Awwww, thanks Heather! Your Dad must have had good taste! Happy Easter to you too. XOXO.

      Reply

  2. kimmythevegan says

    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!!

    Reply

    • Carrie Forrest, MPH in Nutrition says

      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.

      Reply

  3. Susan says

    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!

    ★★★★★

    Reply

    • Carrie Forrest, MPH in Nutrition says

      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. 🙂

      Reply

  5. Michele Spring says

    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!

    Reply

  7. Renee says

    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!

    Reply

    • Carrie Forrest, MPH in Nutrition says

      I’ve already gone through two bags of this flour already, Renee! It seems to work really well. XO.

      Reply

  10. Anya says

    Love these two together: lemon and poppyseeds. The addition of currants is a nice touch too. 🙂

    ★★★★★

    Reply

  11. Stacey L Crawford says

    I love lemon poppy seed muffins, and have not had them in years. Will have to try these on my vegan friends.

    ★★★★★

    Reply

  12. ChihYu says

    Lemon and poppy seed go superbly well with each other especially for muffins ! Thanks for sharing this wonderful recipe. I love it !

    ★★★★★

    Reply

  13. Jessica DeMay says

    These muffins looks delicious and I love that you used that flour mix. I’ve seen it and been wanting to try it.

    Reply

    • Carrie Forrest, MPH in Nutrition says

      Thanks, Jessica!!! I’m having lots of fun with this flour as you can see. 🙂 Have a great week!

      Reply

  15. Becky Winkler says

    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.

    Reply

  16. Rachel says

    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.

    Reply

  17. Kari - Get Inspired Everyday! says

    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!

    ★★★★★

    Reply

    • Carrie Forrest, MPH in Nutrition says

      Thanks, Kari! I so appreciate the comment and recipe rating. Have a great week. XO.

      Reply

  20. Lyn says

    I couldn’t find currants… Could I eliminate these or is there something I could replace with? I’m kinda new to baking 😬
    Thanks 😊

    Reply

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