Lemon Poppyseed Muffins

Prep time:  10 mins

Cook time:  25 mins
Total time:  35 mins
Serves: 12 muffins


  • 2 cups almond flour*
  • 1/4 cup coconut flour*
  • 1/2 tsp baking soda
  • 1 tsp baking powder (paleo-friendly)
  • 1/2 tsp sea salt
  • 1/2 cup unsweetened applesauce
  • juice, 2 lemons (about 1/2 cup)
  • zest, 1 lemon
  • 3 large eggs
  • 1/4 cup raw honey
  • 1 tsp vanilla extract
  • 2 T poppy seeds
  1. Preheat oven to 350 degrees F.
  2. In a large bowl combine almond flour, coconut flour, baking soda, baking powder and sea salt.
  3. In a separate bowl combine applesauce, lemon juice, lemon zest, eggs, honey and vanilla extract.
  4. Add wet ingredients to dry and stir to combine.
  5. Stir in poppy seeds.
  6. Line a muffin tray with paper liners or silicone liners or grease well and divide batter evenly among wells.
  7. Bake for 23-25 minutes, watching carefully to not burn (unlike I did...).
  8. Remove from oven and let cool in tray for 10 minutes.
  9. Remove from tray and allow to cool on a wire rack.
  10. Will keep for several days in an airtight container on the counter.

Almond Flour = blanched and ground almonds. Almond meal may work but I haven't tried it.
*If your batter is too dry it is due to the type of coconut flour you are using. Add additional liquid in the form of non-dairy milk.


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