The BEST Paleo Lemon Poppyseed Muffins


These paleo lemon poppyseed muffins are the BEST! They’re naturally sweetened, lemony, and made with healthy ingredients.

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I have been wanting to create a healthy lemon poppyseed muffins for years and finally perfected a recipe. I promise this will be your new go-to recipe if you’re looking for a gluten-free and grain-free lemon poppyseed muffin!

These muffins are perfectly moist, have just the right amount of sweetness, and are SO flavorful thanks to the lemon! You’re going to love these! I recommend having one still warm out of the oven with a slather of plant-based butter (or an amazing grass-fed butter). I also love these muffins with a slather of almond butter on top.

I love that these muffins are naturally sweetened with maple syrup. They’re paleo thanks to a paleo baking flour mix.

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Ingredients needed for these lemon poppyseed muffins:

  • eggs: I love using pasture-raised eggs and I recommend leaving them out on the counter about 20 minutes before making this recipe so they’re at room temperature.
  • maple syrup: my natural sweetener of choice. I find that 1/2 cup added the perfect amount of sweetness to these muffins without making them overly sweet. You can substitute honey for the maple syrup.
  • water
  • lemon: make sure to juice the entire lemon
  • paleo baking flour: I love using this paleo flour mix for my baked goods.
  • baking soda: to give these muffins the perfect texture and help them rise.
  • pink salt: adds delicious flavor to these muffins.  You can use any kind of salt here.
  • poppy seeds: obviously need these since they’re lemon ‘poppyseed’ muffins 🙂
  • lemon zest: zest the entire lemon for the most delicious lemon flavor.

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Other gluten-free muffin recipes that you’ll love:

If you make and love this recipe I’d really appreciate you leaving a comment and giving it a 5 star rating. Enjoy!


The BEST Paleo Lemon Poppyseed Muffins

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These paleo lemon poppyseed muffins are moist, delicious and zesty. They’re oil-free and naturally sweetened with just maple syrup. They’re the best you’ll ever have!

  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
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  1. Preheat oven to 350F and line a muffin tray with muffins liners.
  2. Combine the wet ingredients (eggs, maple syrup, water and lemon juice) into a mixing bowl.
  3. In a large mixing bowl combine the dry ingredients (paleo baking flour, baking soda, salt and poppy seeds).
  4. Pour the wet ingredients into the bowl with the dry ingredients and mix until combined. Add in the lemon zest and mix again, but don’t over-mix.
  5. Evenly distribute the batter between the muffin liners until they’re 2/3 filled.
  6. Place in the oven and bake for approximately 22 minutes – until the tops of the muffins are golden.
  7. Remove from the oven and let the muffins cool for at least 20 minutes, then enjoy!


Keep muffins stored in the refrigerator for up to 5 days, or freeze to enjoy at a later time.

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  1. Hi Leah, love your insta account and your web site. I made these today. I used coconut flour. Looks a little dry. Wish me luck!

    1. Thanks so much for your kind words! So unfortunately coconut flour doesn’t substitute exactly for the amount of flour I listed. You’d have to use less coconut flour than the paleo flour and I have not yet tested it with just coconut flour. I think coconut flour alone would make the muffins way too dry. I recommend a mix of almond flour and coconut flour.

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