This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.
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The recipe
These muffins are loaded with citrus flavor and sure to start your day on a bright happy note. Poppy seeds add hints reminiscent of Earl Grey tea and they also give a bit of texture to the muffins.
I like breaking open the steaming hot muffins and slathering butter on each half. If you don’t eat butter, no problem. You may want to spread on this low-carb strawberry jam from Sugar Free Londoner instead.
Short on time? This recipe is for you! The pre-prep it requires is zesting and juicing the lemon.
The rest is just mixing the dry ingredients together, then whisking the wet ingredients. Next you stir the wet ingredients into the dry, then fill up the muffin cups and pop them in the oven. So easy!
The inspiration
This recipe was inspired by those huge lemon poppy seed muffins we see in coffee shops everywhere. You know the ones. They sit in the pastry display along with the other pastries tantalizing you as you order that low-carb coffee.
I wanted to make a muffin that’s just as tasty as the coffee shop variety, but with fewer carbs so we can enjoy them without the guilt.
Because I get a lot of questions about substituting coconut flour for almond flour recipes, I realized that many of my followers prefer coconut flour, so I decided to branch out of my baking comfort zone and make them with coconut flour.
In developing this recipe, I altered one of my very early recipes on the website, Paleo Lemon Poppyseed Jar Cakes.
Is coconut a nut?
One reason why I chose to use coconut flour in this recipe is because so many people have nut allergies. I have been getting loads of requests for nut-free recipes.
The FDA classifies the coconut as a tree nut. In fact, the Food Allergen Labeling and Consumer Protection Act requires it be listed on food labels as a tree nut.
Biologically, the coconut is actually the seed of a drupaceous fruit. Drupes are more commonly called stone fruits and include peaches and nectarines.
Many people with tree nut allergies can safely eat coconut, but if you have a tree nut allergy, you should talk to your allergy physician before trying coconut products.
Some people do have allergies and sensitivities to coconut. In fact, my daughter has a sensitivity to coconut, so I haven’t used it in a lot of recipes. Now that she’s in college, I plan to branch out a bit more.
Coconut Flour VS Almond Flour
Using coconut flour in recipes is a little different than using almond flour. It has a slightly different texture, a different flavor, and different absorption qualities.
I find that the texture of coconut flour is slightly more fibrous than almond flour. It gives baked goods a different texture than almond flour–maybe a little fluffier.
Coconut flour does give baked goods a slight tropical, coconut flavor. I find it pleasant and enjoy it, but if you don’t like coconut, coconut flour may not be right for you.
Finally, coconut flour absorbs liquid like you wouldn’t believe! When you first add the wet ingredients, it looks like the batter is going to be too runny. Don’t worry about that. In a few minutes, all that extra liquid will be sucked up by the coconut flour.
Because of the ability of coconut flour to absorb liquids, you don’t need to use nearly as much flour. This makes it a bit less expensive.
Also, note that almond flour and coconut flour are not interchangeable in the same quantity in recipes. Not only the quantity of flour needed will be different, but the amount of liquid will change as well. If you’d like more information, check out this article on coconut flour vs. almond flour.
How to store muffins
Should you not eat all of the muffins in one sitting, no worries. You can store them for later.
To store the muffins, first be sure that they are completely cooled. Next, line an airtight container with a paper towel. The paper towel absorbs any moisture that comes out of the muffins and keeps them from getting soggy.
Place the muffins in a single layer in the container and cover them with another paper towel on top before putting on the lid.
The USDA says that muffins are shelf stable and do not require refrigeration. Of course, if they show signs of mold or smell funny, don’t eat them. I keep them at room temperature for up to 3 days. If I’m not going to use them within 3 days, I put them in the freezer.
To freeze them, put them in a single layer in an air-tight container. If you want to use them one-by-one, you can put them in multiple small containers, like half-pint freezer safe jars.
When you’re ready to eat, allow them to defrost at room temperature. They taste even better when you reheat them before eating.
Final words
These muffins are so easy to make and nice to have in the freezer for a quick grab-n-go snack. They may be low-carb and gluten-free, but they are every bit as good as those muffins you see in the coffee shop.
Love lemon and need other low-carb lemon recipes? Check out our Keto Easy Lemon Chia Pudding Recipe, our Low-Carb Lemon Danish Pastries, or this keto lemon cheesecake from Joy Filled Eats. Enjoy!
-Annissa
Low-Carb Lemon Poppy Seed Muffins Recipe (Paleo and Keto-Friendly)
This quick and easy recipe for Low-Carb Lemon Poppy Seed Muffins starts your day on a bright note. These tender muffins boast the traditional flavor combination of lemon and poppy seeds. These muffins can be part of a low-carb, keto, Paleo, dairy-free, gluten-free, or diabetic diet.
Ingredients
- 3/4 cup coconut flour
- 1/2 cup granulated stevia erythritol blend (Pyure)
- 2 teaspoons lemon zest (zest from one lemon)
- 1/2 teaspoon baking soda
- 2 tablespoons poppy seeds
- 1/4 cup unsweetened original almond milk
- 1/3 cup avocado oil
- 4 large eggs
- 2 tablespoons lemon juice
Instructions
Preheat oven to 350º Fahrenheit. Line a 12 cup muffin pan with paper liners.
In a medium mixing bowl whisk together the coconut flour, sweetener, baking soda, poppy seeds and lemon zest.
Whisk together the almond milk, avocado oil., eggs, and lemon juice in a separate mixing bowl.
Pour the wet ingredient mixture into the dry ingredients and stir to blend. Spoon mixture into the prepared muffin pan, distributing it equally among the muffin cups.
Bake for 20-23 minutes, or until the tops spring back when lightly touched or a toothpick inserted int the middle of the muffins comes out clean. Serve warm.
What a beautiful color! I’d never connected the taste of poppy seeds to Earl Grey tea before but you’re right!
Lol! I couldn’t think of anything else that’s even close. It’s a pretty unique flavor, really.
-Annissa
Mine did not rise. So very small. Next time will just fill 6 muffin cups instead of 12. Were very good though.
Hi Joann,
I’m glad you enjoyed the flavor! While these muffins don’t puff up quite as much as wheat muffins, they should puff up some. If your leavening agent was old, it might have caused them to no rise very much.
-Annissa
Hi!! I’m trying this on the weekend for my sisters birthday and I’m wondering if you know of any substitutes for the poppy seeds? Thank you!
I don’t know of any substitutes, but you could leave them out.
-Annissa
These muffins look and sound so delicious! I can’t wait to try them! i am a huge fan of lemon!
I haven’t had a good Lemon Poppy Seed muffin in ages! Yours looks wonderful and I cannot wait to make these.
I made these for breakfast this morning and everyone loved them! Thanks so much for sharing!
Awesome! It makes me so happy when I get feedback like this!
-Annissa
These turned out just right! Thank you for sharing the recipe. I was out of almond flour and so this recipe was exactly what I was looking for. It was my first time to use avocado oil in a baked good. I liked the consistency and it was not eggy. I got 10 good sized cupcakes. My family liked them, too!
Glad they were a hit!
Annissa
I am obsessed with lemon muffins and these look really delicious! I prefer coconut flour over almond flour just slightly because coconut flour is way lighter.
Bonjour,
si je veux utiliser la farine d’amande, combien dois-je en mettre pour remplacer la farine de coco
Merci
Bonjour!
Si tu veux utiliser la farine d’amande, cette recette est mieux. Remplacer les myrtilles avec graines de coquelicot et ajoute l’arôme de citron.
Can you swap the avocado oil for olive oil or something else?
Absolutely! That should be fine.
-Annissa
Warning!!! Don’t make these when your real hungry, because you will end up eating at least 3 of them (or more) right off the bat! So yummy!
Ooops! I forgot to add that one! 🙂
Annissa
Can chia seeds be substituted for poppy seeds?
Rebecca,
Chia seeds don’t have the same flavor and absorb liquid like crazy. You could just leave out the poppy seeds.
Annissa
Can you make in loaf pan instead of as muffins?
Carol,
I’ve never tried doing this. I’ve been thinking about testing it out sometime, though. My concern is that it might be hard to get it done in the middle. The cooking time would need to be increased significantly. Let me know if you do try it.
Annissa
Made these today! I absolutely love them and will make again. A new keto-friendly recipe to keep. Thank you for sharing.
Glad these worked out for you!
Annissa
these are delicious and hit the spot! I made a half batch b/c I knew I wouldn’t be able to control myself.
They do get fairly dry on the outside while the inside is nice and moist. I’m considering putting in an 8×8 to avoid that issue.
I did use butter in place of avocado oil, and half in half in place of coconut oil and the flavor was good.
Thanks! Glad you enjoyed them!
-Annissa
These muffins are pretty darn yummy, I love lemon, so I added a bit of extra zest and juice since I had it. They’re a beautiful flavor, and pair well with a bit of added glaze (lemon juice and powdered erythritol/monk fruit).
The only complaint (hence the 4 stars) is the texture, they were quite crumbly, to the point where one person in my family wouldn’t eat them because she didn’t like the texture. When I make them again, which will be happening very soon since these disappeared quickly despite the texture, I think I will possibly add an extra egg, and either some xanthan gum or gelatin (and more lemon zest!). I did add a small amount of xanthan gum to the first batch but it didn’t seem to do anything.
I do find that coconut flour has a more crumbly texture than almond flour. If you eat dairy, you could also try substituting melted butter for the avocado oil. I find that butter gives a moister crumb.
-Annissa
Thanks, Annissa! I’ve made these at least 4 times since January, it’s a great base recipe for other muffins! I’ve made lemon poppyseed probably twice more, and adding an extra egg helped with the crumbliness, with no eggy-ness. I’ve also left the lemon and poppyseed out and subbed in walnuts and blackberries, and just made a white chocolate and macadamia version (using Lily’s chocolate)! They came out great!
I will also try melted butter some time, however that means I have to have the foresight to warm the eggs up to room temp, haha! This last time instead of xanthan gum I added about .5tbsp of vital wheat gluten to give a springier and more cohesive texture, turned out great.
Delicious. I used a mini muffin tin and only cooked them for 18-20 minutes. I added 1 teaspoon of xanthun gum. I put 1/3 cup of stevia so I wouldn’t taste an after taste.. They had a light texture with a slight chewyness.
This may be my new favorite muffin.
Wow these are greattt! I made them with 1/3 cup of butter and they are so moist!! I also used macadamia milk with a bit of heavy whipping cream. Also added a splash of vanilla extract and omitted the poppy seeds. I divided them into 10 muffins instead of 12. I will be keeping this recipe for sure!!
Do you think this work would using using flaxseed eggs instead of regular eggs?
I think that would work. I haven’t tried it, but I don’t see any reason it wouldn’t.
-Annissa