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Lemon Poppy Seed Muffins


These lemon poppy seed muffins are a refreshing, light and fluffy treat that are high in protein, fiber and lower in sugar than most muffins. So have at it and enjoy!

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  • 1/4 cup coconut flour
  • 1/4 teaspoon celtic sea salt
  • 1/4 teaspoon baking soda
  • 3 eggs*
  • 1/4 cup agave nectar
  • 1/4 cup grapeseed oil
  • 1 tablespoon lemon zest
  • 1 teaspoon lemon juice
  • 1 tablespoon poppy seeds


Servings 24
Preparation time 10mins
Cooking time 25mins
Adapted from


Step 1

In a medium bowl, combine coconut flour, salt and baking soda.

In a large bowl, blend together eggs, agave, oil, lemon zest and lemon juice.

Blend dry ingredients into wet. Fold in poppy seeds.

Spoon 1 tablespoon of batter into each greased mini muffin cup. Bake at 350°F for 8 to 10 minutes

Cool and serve.

*To make vegan replace eggs! Can use 2 chia or flax eggs and 1/2 a banana.

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