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Lemon-Poppy Seed Muffins

The recipe for these Lemon-Poppy Seed Muffins is adapted from the Plant Paradox Cookbook originally made as a coffee cake but can be easily changed into muffins as pictured. 

These muffins have a great texture and sweetness from coconut and almond flours, plus added sweetener of your choice. I like Allulose combined with Monk Fruit Extract, but you can use Lakanto Monkfruit or Swerve. 

Added lemon makes these muffins nice and refreshing and the poppy seeds add a great crunch. 

Lemon-Poppy Seed Muffins


For 6 muffins:

  • 1 ½ cups of almond flour
  • ¼ cup of coconut flour
  • ½ tsp salt
  • 1 tsp baking soda
  • 3 eggs
  • ½ cup of compliant sweetener
  • ¼ cup avocado oil
  • Juice of 2 lemons
  • Zest of 1 lemon
  • ¼ cup unsweetened full fat coconut milk
  • 1 tsp vanilla extract
  • 2 Tbsp poppy seeds


  1. In a large bowl mix the dry ingredients.
  2. In a small bowl whisk the wet ingredients and mix them with the dry ingredients until well combined.
  3. Place muffin liners in a muffin pan and evenly distribute the dough. 
  4. Bake at 350°F for 35 to 40 minutes.

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