Paleo Lemon Poppy Seed Muffins

Healthy Lemon Poppy Seed Muffins

  • 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


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. 


  • 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.