• Skip to main content
  • Skip to header right navigation
  • Skip to after header navigation
  • Skip to site footer
Wellness Mama script logo

Wellness Mama®

Simple Answers for Healthier Families

  • About
  • Favorites
  • Podcast
  • Blog
  • Shop
  • Health
  • Natural Home
  • Motherhood
  • Mindset
  • Natural Remedies
  • Beauty
  • Organization
  • Travel
  • Reviews
  • Recipes
lemon poppy seed muffins
  • Breakfast Recipes
  • Recipes

Lemon Poppy Seed Muffins

Katie WellsMar 1, 2022
Reading Time: 3 min

This post contains affiliate links.
Click here to read my affiliate policy.

Jump to Recipe
Wellness Mama » Blog » Recipes » Lemon Poppy Seed Muffins
Table of Contents[Hide][Show]
  • Coconut Flour Lemon Poppy Seed Muffins
  • Bright, Fresh, Zingy Lemons!
  • Coconut Flour Lemon Poppy Seed Muffin Recipe

New muffin recipe time! My kids love muffins. After a while, they get tired of eggs for breakfast and are always excited for muffins. And they love them at all times of the day. They make a great snack mid-morning, after school, or after sports. Apple cinnamon muffins are a fall favorite, but when spring rolls around, I’m always in the mood for something a bit brighter. These lemon poppy seed muffins fit the bill.

Coconut Flour Lemon Poppy Seed Muffins

I tend to use coconut flour for all my muffin recipes. We don’t use a lot of grains in our house, so coconut flour is my go-to. The muffins are always a little denser than muffins made with traditional flour, but coconut flour still bakes up into a nice soft muffin.

One thing to keep in mind is that coconut flour acts like a sponge. It’ll gradually soak up the moisture in the batter, so you have to give it time to work. Don’t immediately freak out if the batter seems all wrong. Give the coconut flour a few minutes to work, and then give it another stir. If the batter still seems too wet, add a couple of tablespoons more coconut flour and wait again. If it seems too dry, add a splash of milk and stir.

Bright, Fresh, Zingy Lemons!

Lemon is one of my favorite flavors. I like it so well that I sometimes drink warm lemon water in the morning instead of coffee. However, I also use lemons in a lot of the food I make. I will frequently use lemon alongside garlic, another favorite in our family.

Green ebook cover with spices, bears, and veggies on a table

Meal Prep!

Busy? Save Time + Eat More Protein

With my High-Protein (Family-Friendly) Bulk Meal Prep Guide. This saves me so much time each week and keeps my family fueled! Download it free here:

Some of my favorite ways to use lemon juice are:

  • Homemade Sangria
  • Lemon Garlic Aioli
  • Lemon Herb Chicken

More frequently than I use lemon juice, I use the peel of the lemon. I whip out my Microplane (one of the handiest kitchen tools ever) and finely grate just the peel–also called zest– into whatever I’m making. The peels of citrus fruits contain oil and pack a more citrusy punch than the juice does. 

I use lemon zest in:

  • Creamy Lemon Tarragon Zucchini
  • Garlic Roasted Mushrooms
  • Homemade Lemon Pepper
  • Lemon Blueberry Muffins
  • Roasted Stuffed Pork Tenderloin

All this talk of lemons has made me hungry for a lemon meringue pie–maybe a Wellness Mama recipe of that is up next…

lemon poppy seed muffins

Coconut Flour Lemon Poppy Seed Muffin Recipe

Katie Wells
A quick and easy grain-free muffin recipe with a nice zing of lemon.
3.93 from 71 votes
Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Breakfast
Cuisine American
Servings 12
Calories 131 kcal

Equipment

  • Microplane

Ingredients
  

  • ⅔ cup coconut flour
  • 1 tsp baking soda
  • 1 tsp lemon zest
  • 2 TBSP poppy seeds
  • ¼ tsp salt
  • 5 eggs
  • ⅓ cup honey
  • ¼ cup coconut oil (melted, or melted butter)
  • ¼ cup lemon juice

Instructions
 

  • Preheat the oven to 400°F.
  • Grease a muffin tin.
  • In a medium bowl, whisk together the coconut flour, baking soda, lemon zest, poppy seeds, and salt.
  • Set aside.
  • In another bowl, whisk together the eggs, honey, melted coconut oil, and lemon juice.
  • Make a well in the center of the coconut flour mixture and pour in the egg mixture.
  • Stir to combine.
  • Let sit for 5 minutes to allow the coconut flour to absorb the liquid.
  • Divide the batter between the wells of the muffin tin.
  • Bake in the preheated oven for 15-18 minutes or until lightly browned around the edges and set in the middle.

Notes

Brands of coconut flour vary in their absorption power – if your muffin batter seems too wet, add a little coconut flour. If it seems too dry, add a splash of milk.

Nutrition

Serving: 1muffinCalories: 131kcalCarbohydrates: 12gProtein: 4gFat: 8gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 68mgSodium: 181mgPotassium: 46mgFiber: 3gSugar: 8gVitamin A: 99IUVitamin C: 2mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was!

Will you try lemon poppy seed muffins? What’s your favorite muffin flavor?

Category: Breakfast Recipes, Recipes

Share this article

FacebookTweetPinLinkedIn
Print / PDF / Email

About Katie Wells

Katie Wells, CTNC, MCHC, Founder of Wellness Mama and Wellnesse, has a background in research, journalism, and nutrition. As a wife and mom of six, she turned to research and took health into her own hands to find answers to her health problems. WellnessMama.com is the culmination of her thousands of hours of research and all posts are medically reviewed and verified by the Wellness Mama research team. Katie is also the author of the bestselling books The Wellness Mama Cookbook and The Wellness Mama 5-Step Lifestyle Detox.

  • All Posts

You may also enjoy these posts…

Coconut flour lemon blueberry muffins

Lemon Blueberry Muffins (Grain Free)

Perfect Cranberry Orange Muffins

Benefits and Uses of Lemon Balm

Lemon Garlic Aioli Recipe

magnesium gummies

Lemon Magnesium Gummies Recipe

cilantro pesto recipe

Cilantro Pesto Recipe (With Pumpkin Seeds!)

Reader Interactions

Discussion (2 Comments)

  1. Nicole Frausto

    September 7, 2022 at 9:45 AM

    Hi Katie,
    thanks for this recipe. I tried it this morning and the batter was really dry.
    I wasnt sure if this was the way it was supposed to be so I added a couple splashes of milk to get a more batter consistency.
    The muffins were still a bit strange in texture. Im going to try again and see if maybe I missed something. My oven also could be off and the temperature maybe needs to be adjusted. I was really excited for this breakfast since my kids too get tired of eggs and want other things to eat.

    Reply
    • Jamie Larrison

      September 14, 2022 at 11:35 AM

      Coconut flour does have a different texture to it than wheat flour or even nut flours like almond. Some brands seem to be more drying than others. You may need to use a little less coconut flour next time, although I’ve found coconut flour muffin batter is often thicker than typical muffin batter.

      Reply

Join the Conversation... Cancel reply

Your email address will not be published. Please read the comment policy.

Recipe Rating




The information on this website has not been evaluated by the FDA and is not intended to diagnose, treat, prevent, or cure any disease. By accessing or using this website, you agree to abide by the Terms of Service, Full Disclaimer, Privacy Policy, Affiliate Disclosure, and Comment Policy. Content may not be reproduced in any form. Ads provided by CafeMedia Family & Parenting Network. Displayed ads do not constitute endorsement or recommendation by Wellness Mama.


Content

  • Home
  • About
  • Blog
  • Podcast
  • Favorites
  • Wellnesse

Support

  • Newsletter
  • Podcast Application
  • Medical Review Board
  • My Books
  • Sitemap
  • Contact

Policies

  • Privacy Policy
  • Terms of Service
  • Full Disclaimer
  • Affiliate Disclosure
  • Promo Guidelines
  • Comment Policy

Join the
Wellness Mama Tribe!


Copyright © 2023 · Wellness Mama® · All Rights Reserved · Powered by BizBudding