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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
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 mountain biking in Utah 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.
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, Â 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.
Unlikely.
PrintPaleo Lemon Poppyseed Muffins
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 12 muffins 1x
Ingredients
- 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 tbsp poppy seeds
Instructions
- Preheat oven to 350 degrees F.
- In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
- In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
- Add wet ingredients to dry and stir to combine.
- Stir in poppy seeds.
- Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
- Bake for 23-25 minutes, watching carefully to not burn (unlike I did…).
- Remove from oven and let cool in tray for 10 minutes.
- Remove from tray and allow to cool on a wire rack.
- 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.
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.
tast just as good as the Tim hortons ones.
wonderful! Glad you enjoyed 🙂
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.
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:)
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.
Thanks for the feedback! Sometimes if you live at a higher elevation they can take longer to cook. Glad you’ve been enjoying them!
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?
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????.
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.
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!
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!
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!
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.
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!
Or when you publish and don’t mean too…cue anxiety attack.