Highkey Healthy

Lemon Poppy Seed Muffins (GF, Vegan, Paleo)

My favorite muffin flavor has always been Lemon poppy seed. You know those giant crates of muffins you can buy at costco? My first pick was always the lemon poppy seed. The difference is my lemon poppy seed muffins are highly packed with nutrients compared to the store bought counter point that’s packed with white sugar and white flour.

I’ve vented about sugar packed muffins before HERE.

But I think Laura Miller from Raw Vegan Not Gross said it best about muffins “It’s like eating dry air but with lots of empty calories, so you’re starving ten minutes after you eat it.”

Don’t get these bad boys mixed up with what you think of a muffin. While this muffin is sweet and tart with little pops from the poppy seed it’s also packed with protein and fiber to keep you fueled throughout the day.

lemon poppy seed muffins

These muffins are:

Not too sweet

Perfectly tart

Tender and fluffy



lemon poppy seed muffins



The best lemon poppy seed muffins just so happen to also be grain free, gluten free and vegan!


  • 2 flax eggs 2 tbsp ground flax seed, 5 tbsp water
  • 3/4 cup unsweetened applesauce
  • 1/4 cup melted coconut oil
  • 1/4 cup unsweetened almond milk
  • 1/4 cup maple syrup
  • 1/4 cup fresh lemon juice
  • 1 Tbsp lemon zest
  • 1 tsp  lemon extract
  • 1/2 tsp sea salt
  • 1 1/2 tsp baking soda
  • 1 1/2 cup almond flour
  • 1/4 cup cassava flour
  • 1/4 cup coconut flour
  • 1 Tbsp poppy seeds


  1. Preheat oven to 375 degrees F .
  2. Paper line your muffin tin.
  3. Prepare your flax egg by mixing the flax and water and let sit for 5 minutes.
  4. In a medium large bowl add applesauce, almond milk, maple syrup, lemon juice, zest, oil,  baking soda, salt and whisk until it foams up. It will foam up because the lemon juice will react with the baking soda.
  5. Add the almond meal, cassava and coconut flour, and stir until just combined, being careful not to over-mix. Fold in the poppy seeds.
  6. Divide batter between muffin tins filling tin all the way full (if you have less than 12 muffins that's okay).
  7. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean.


A note about grain free and gluten free flours. Straight out of the oven all grain free/gluten free flours tend to be a little gummy. Let your muffins rest for several hours before eating. I find the next day my breads and muffins are even better!

Hi I’m Kelly,

The owner of Highkey Healthy. Let’s talk! Comment below,  if you have any questions and if you try a recipe, tell me know what you think! xoxo

Recipe Name
Paleo Lemon Poppy Seed Muffins
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