Sunday, March 4, 2012

Paleo Lemon Poppy Seed Muffins

My daughter is obsessed with all things lemon, and requested we make muffins together this morning. I turned to one of my all-time favorite lemon poppy seed recipes, courtesy of Elana's Pantry. As written the recipe is gluten-free and dairy-free, but I did alter the sweetener and oil choices.

The recipe as written is designed to make mini muffins. I doubled the amount and made larger ones (in our cutesy flower and rabbit silicone muffin molds), so my baking time was between 15-20 minutes.


Paleo Lemon Poppy Seed Muffins

1/4 cup coconut flour
1/4 tsp. salt
1/4 tsp. baking soda
3 eggs
1/4 cup raw honey
1/4 cup olive oil
1 tbs. lemon zest
1 tbs. poppy seeds

Preheat oven to 350. Combine flour, salt and baking soda in a medium bowl. In a large bowl mix eggs through lemon zest. Add dry ingredients to wet, stirring to blend well and remove any lumps. Fold in poppy seeds. Fill muffin cups 3/4 full and bake for 8-10 minutes.


  1. These are excellent! My husband, who is VERY reluctantly following me on this paleo journey, was in heaven. Thank you for posting this!

  2. I'm so glad you liked them! And I can relate to having a significant other more than a little reluctant... mine has NO problem eating my Paleo treats though ;)

  3. Which type of olive oil do you use, because I'm afraid you might taste that?

    1. YOXOMO,
      When I bake with olive oil I use light tasting olive oil. The bottle will specifically say that. If you can find extra virgin extra light tasting olive oil that would be even better. Hope that helps!