breakfast muffins paleo snacks

Paleo Lemon Poppyseed Muffins

March 29, 2015

These Paleo Lemon Poppyseed Muffins are packed-full of flavor and nutrition but are completely grain and oil free. They will quickly become your new favorite Spring treat for healthy snacking on the go.

These Paleo Lemon Poppyseed Muffins are packed-full of flavor and nutrition but are completely grain and oil free. They will quickly become your new favorite Spring treat for healthy snacking on the go.Guys, I’m off my game.

Before I left for Dublin I was so on point. I was working 2 weeks out (unheard of for me!) and successfully scheduled everything so I could fully detach while I was away. Detaching felt amazing at the time but it’s like I completely forgot how to blog while I was gone.

Turns out blogging is nothing like riding a bike…unless we’re equating it to my near-death experience mountain biking in Utah.

I realize that 90% of you don’t realize the work that goes into blogging, but as it turns out neither do I. I’ve mentioned my work-hard, play-hard mentality so I guess when I’m working hard I don’t even realize how much work it really is.

RELATED: Paleo Banana Nut Muffins

These Paleo Lemon Poppyseed Muffins are packed-full of flavor and nutrition but are completely grain and oil free. They will quickly become your new favorite Spring treat for healthy snacking on the go.Take this recipe.

First there was the grocery shopping, which after returning from vacation meant that lugging my bundle buggy home was basically a crossfit workout.

Then there was the recipe development. Luckily I’ve gotten my paleo muffins down so I kind of cheated and adapted an older recipe to make the lemon poppyseed flavour I was going for. Hey, all food bloggers do it and they’re lying if they say they don’t. There I said it.

I got them on the first try, but I still wanted to make a second batch a) because I couldn’t stop eating them and b) because I like making them with silicone liners to test how well they work. It was at this point that I completely forgot about round-2 (no shame…I was totally watching the finale of The Challenge) and burnt them slightly.

These Paleo Lemon Poppyseed Muffins are packed-full of flavor and nutrition but are completely grain and oil free. They will quickly become your new favorite Spring treat for healthy snacking on the go.I then proceeded to do the entire shoot without the white balance set and using the wrong lens wehhhhh and then spilled poppyseeds all over my shag rug (not fun).

This was followed by a photoshop session where I drastically overexposed the photos because I didn’t realize my brightness was all the way down.

And now here I am writing to all of you about first world blogging problems. After nearly forgetting to write the intro blurb, fill-out the SEO plugin and set the featured image,  I’m gonna put my money on that I’m forgetting something else and I’ll hear about it from you in the comments. Maybe if I eat 10 of these Paleo Lemon Poppyseed Muffins I’ll remember how to blog again.



Paleo Lemon Poppyseed Muffins

  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 12 muffins 1x


  • 2 cups almond flour*
  • 1/4 cup coconut flour*
  • 1/2 tsp baking soda
  • 1 tsp baking powder (paleo-friendly)
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • juice, 2 lemons (about 1/2 cup)
  • zest, 1 lemon
  • 3 large eggs
  • 1/4 cup raw honey
  • 1 tsp vanilla extract
  • 2 T poppy seeds


  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
  3. In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
  4. Add wet ingredients to dry and stir to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
  7. Bake for 23-25 minutes, watching carefully to not burn (unlike I did…).
  8. Remove from oven and let cool in tray for 10 minutes.
  9. Remove from tray and allow to cool on a wire rack.
  10. Will keep for several days in an airtight container on the counter.

*Almond Flour = blanched and ground almonds. Almond meal may work but I haven’t tried it.
**If your batter is too dry it is due to the type of coconut flour you are using. Add additional liquid in the form of non-dairy milk.

These Paleo Lemon Poppyseed Muffins are packed-full of flavor and nutrition but are completely grain and oil free. They will quickly become your new favorite Spring treat for healthy snacking on the go.Do you find you’re forgetful after vacation? Do you think bloggers work hard? Probing question…


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  • Reply
    GiselleR @ Diary of an ExSloth
    March 29, 2015 at 10:05 am

    Girl. I feel you. I worked ahead for reading week since I was in Toronto and not in my kitchen and when I came back to Waterloo, I was a mess. Blogging is hard in general but even harder if you’ve been away for a while.
    Muffins look amazing though, so I’m thinking you’ll be back on your game soon 😉

  • Reply
    March 29, 2015 at 10:14 am

    After a long break I always seem to forget how to STUDY! In the beginning of a semester I can barely study for a long period of time. I have to take lots of breaks after only short periods of actual studying. Over the course of the semester I get better again, and then after the next break, same procedure! So annoying 😀 But really, such things re first world problems, haha!

  • Reply
    Helene Kugelmass
    March 29, 2015 at 10:45 am

    They look delicious. If they are Paleo, does that make them Kosher for Passover?

  • Reply
    June Burns
    March 29, 2015 at 11:21 am

    Those look great! I totally feel you on the struggles with recipe development…always sucks when a batch doesn’t come out or the photos aren’t so good. These sound wonderful though 🙂

  • Reply
    Hannah @CleanEatingVeggieGirl
    March 29, 2015 at 11:35 am

    Yum!! I LOVE lemon poppy seed muffins, so it is super exciting to see a healthier GF version. Thanks 🙂

  • Reply
    Alexis @ Hummusapien
    March 29, 2015 at 12:16 pm

    You blogged two weeks ahead of time?! I am in awe. If forgetting all the blogging thangs meets eating a million lemon poppyseed muffins, then I hope I forget twenty things in my post tomorrow too! And I’ve totally been adapting old recipes. Work smarter, not harder 😉

    • Reply
      Davida Kugelmass
      April 5, 2015 at 8:35 pm

      Amen sista. Some of them are too good not to copy and repurpose and every single blogger is lying if they say they don’t haha. That should be included in your next sassy confessional post!

  • Reply
    She Rocks Fitness
    March 29, 2015 at 7:26 pm

    I cannot remember the last time I have had a poppy seed muffin, so I cannot wait to give it a try! These look so delicious! I also cannot believe that you blogged two weeks ahead of time too…That is freaking impressive!

  • Reply
    Arman @ thebigmansworld
    March 30, 2015 at 5:06 am

    I remember you telling me that and I was shocked- You machine!

    These look epic buddy- Im starting to enjoy citrus in baked goods slooowly.

  • Reply
    Lexi @ Lexi's Clean Kitchen
    March 30, 2015 at 9:31 am

    Totally with you. I’m off my game when anything unexpected happens, or vacation. So hard to get back in it!!

    • Reply
      Davida Kugelmass
      April 5, 2015 at 8:33 pm

      SO HARD!!! The only flaw in my work-hard, play-hard mentality haha

  • Reply
    Beverley Cheng
    March 30, 2015 at 10:43 am

    Totally feel your pain when it comes to forgetting how to blog! One vacation and it’s like i’m a new born baby. Either way though – this recipe KILLS it. Those muffins look amazing.

    • Reply
      Davida Kugelmass
      April 5, 2015 at 8:32 pm

      I’m so happy I’m not alone! It’s like I had a massive brain fart. Luckily I’m back on track…until I go out of town again haha

  • Reply
    Cassie @ Almost Getting it Together
    March 31, 2015 at 12:23 am

    Did I ever tell you lemon poppyseed is my weakness? I hate whenever I forget to change the description on my scheduler thing on WordPress and it just goes out with the title. Or when I forget to hit schedule. #firstworldbloggingproblems is right!

    • Reply
      Davida Kugelmass
      April 5, 2015 at 8:31 pm

      Or when you publish and don’t mean too…cue anxiety attack.

  • Reply
    April 1, 2015 at 1:39 pm

    What is this working ahead business you speak of? 😉

    I think the muffins look glorious and with a combination like lemon and poppy seeds, they’ve got to be good.

  • Reply
    April 4, 2015 at 10:03 am

    Looks like a great recipe thanks! I wonder how black chia would work as a substitution for the poppy seeds? I am thinking it likely wouldn’t work, given the gelatinous properties of chia once dampened. Just curious on your thoughts….Happy Passover and Easter!

    • Reply
      Davida Kugelmass
      April 5, 2015 at 8:14 pm

      I haven’t tried it myself but I think it would work just fine. I wouldn’t let the chia seeds sit in the batter for too long before you start baking and you may want to add a bit more milk but otherwise I think they would work! Happy Passover and Easter to you as well, lovely!

  • Reply
    Gabby @ the veggie nook
    April 13, 2015 at 3:41 pm

    Story of my life the last year- I have taken pretty long blogging breaks because of school and work and always have a hard time getting back into it- and when I do, inter seems to last long! Ah well, as you say, first world problems 🙂 These muffins sure look amazing though!

  • Reply
    July 14, 2015 at 6:05 pm

    I made these today and it just seemed like something was missing. The batter was super dry and thick (is it the type of coconut flour that I used?) and the muffins didn’t have much taste (maybe they are supposed to taste healthy?), which bummed me out! What was the consistency of your batter? Do you have any tips?

    • Reply
      September 26, 2015 at 6:17 pm

      My batter was super dry too. I went back to see if I’d forgotten a wet ingredient? They are in the oven so not sure how they’ll turn out????.

      • Reply
        Davida Kugelmass
        September 27, 2015 at 8:58 am

        The batter isn’t supposed to be very wet but likely if it was VERY dry it’s due to the type of coconut flour we’re using. Coconut flours can vary (for example: I never have success with Tropical Traditions coconut flour) so if they are too dry just add extra liquid! Hope they still turned out.

  • Reply
    August 17, 2015 at 3:55 pm

    These are AMAZING–I’ve made them 3 times already and have a batch in the oven right now. I’ve found that I have to cook them for 40 minutes though. Could be my oven, but 40min on 350 seems to be perfect.

    • Reply
      Davida Kugelmass
      August 18, 2015 at 7:59 am

      Thanks for the feedback! Sometimes if you live at a higher elevation they can take longer to cook. Glad you’ve been enjoying them!

  • Reply
    Erin Kurt
    January 4, 2016 at 9:55 am

    I just made these as I’m trying to get all my school snacks covered for this week and my son just tried one and said, “Mommy, these are the best thing you have ever made in your LIFE!” I said, “I’m so happy you like them” and his reply was, “Like them? I 1 billion LOVE them!” I guess I’ll be making these a lot:)

  • Reply
    March 7, 2016 at 9:46 am

    I made these muffins exactly as the recipe called for and I found them to be incredibly dry and dense. Looking back I should have added at least another half a cup of applesauce.

  • Reply
    Larry C Robertson
    May 14, 2016 at 2:58 pm

    tast just as good as the Tim hortons ones.

  • Reply
    February 26, 2017 at 10:03 am

    Just made these with almond meal and coconut flour from Trader Joe’s. They are dense, moist and surprisingly tasty! More tart than sweet (maybe I went a little overboard with the lemon zest) but they’re pretty good for a paleo recipe.

  • Reply
    March 14, 2017 at 11:04 pm

    I made these not necessarily for the paleo aspect but to make myself feel better about what im eating… I didn’t didn’t have coconut flour so instead I added regular flour. I also add some sugar and more lemon zest and juice because they didn’t seem lemony enough for me. Once they came out I was actually pleased with how great they tasted. They were moist and almost had a corn bread type taste to me which I actually really liked I approve of this recipe 🙂

  • Reply
    April 6, 2017 at 9:29 pm

    Do these freeze well?

  • Reply
    October 1, 2017 at 9:52 pm

    Hi Davida,

    Thank you for sharing this recipe. I was wondering if you knew the nutritional values for these muffins at all?

    Thank you,


  • Reply
    June 5, 2018 at 7:21 pm

    I made these a couple weeks ago and was pleased with the result. They freeze well. I made them again and substituted one flax egg as I only had two chicken eggs on hand. This also turned out nicely.

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