This Paleo Lemon Poppy Seed Muffins Recipe is sponsored by Silk®, but all thoughts, opinions, and the recipe are my own! Thank you for allowing me to work with brands I believe in to continue to bring you free recipes and content!
Can we all proclaim how freaking delicious Lemon Poppy Seed Muffins are?! Making a Paleo Lemon Poppy Seed Muffins Recipe has been on my bucket list as a Paleo blogger for… well, forever!
This Paleo Lemon Poppy Seed Muffins Recipe is both gluten free AND grain free! It uses Almond Flour and Arrowroot Starch, some of my favorite gluten free flours! This Paleo Lemon Poppy Seed Muffins Recipe is sweetened with coconut sugar! I absolutely love baking with coconut sugar because it mimics cane sugar so well.
I love that this Paleo Lemon Poppy Seed Muffins Recipe is also completely vegetarian! Everyone wins 🙂
I use Silk® Unsweetened Almondmilk in this recipe- it keeps the muffins light and airy! We personally don’t do dairy in our house, so Silk® is a staple in our fridge and in my recipes!
Right now (Feb 28 – March 26 2019) in the Sprouts Farmers App, you can get a coupon for $1 of any Silk® Half Gallon!
Paleo Lemon Poppy Seed Muffins Health Benefits
I absolutely LOVE lemon juice and lemon-flavored anything! Lemons can be good for you, too! A half cup of lemon juice is a good source of vitamin C.
Poppy seeds can add nutritional benefits, as well! One table spoon of poppy seeds provides a good source of phosphorous, calcium, and fiber and also contains omega-6 fatty acids, which is an essential fatty acid our bodies are unable to produce and so we must get through food.
Easy Lemon Poppy Seed Muffins Recipe
My favorite part about this recipe is that it is SO EASY. You let the stand mixer do all of the work, and they’re ready in NO time!
These Paleo Lemon Poppy Seed Muffins are PERFECT for an on-the-go breakfast option, and my kids LOVE them! After we made them, the kiddos were even asking for them as an afternoon snack… You really can’t go wrong with this Paleo Lemon Poppy Seed Muffins Recipe!Print
2/3 c coconut sugar
1 c arrowroot flour / starch
3 c almond flour
3 T coconut flour
1 1/2 t baking soda
1/4 t cream of tartar
1/4 c lemon juice
3 large eggs, room temperature
1/4 c Silk Unsweetened Almondmilk
3 T coconut oil, melted and at room temperature
1 t vanilla extract
2 T poppy seeds
1 T lemon zest (from 1 lemon)
Preheat the oven to 325. Using a stand mixer with the whisk attachment, whisk together the dry ingredients (except poppy seeds and lemon zest) until combined.
In a separate mixing bowl, whisk together the wet ingredients. Turn on the mixer and slowly add the wet ingredients to the dry ingredients in the mixer. Beat on high for one minute, then turn to the lowest setting and mix in the poppy seeds and lemon zest.
Line a muffin tin with muffin baking cups, and fill each cup almost all the way full. Because this is a thicker batter, the muffins will bake almost exactly how the batter is in the cup. If you want nice rounded muffins, I suggest using a dough scoop or round the batter with a greased spoon before baking.
Put muffins in the oven and cook for 25 minutes, until a toothpick comes out clean at the tops are browning. Turn the baking pan halfway through cooking. Enjoy!
- Cook Time: 25 m
- Category: Baking
- Cuisine: Breakfast