Lemon Poppy Seed Muffins

Something you can make with the kids, the Lemon Poppy Seed Muffin is a healthy alternative for snack time. Muffins have always been a big hit with the younger crowd and if you let your child make them with you, then they would definitely enjoy the eating process. This recipe actually uses coconut flour translating to a gluten-free product. Moreover, the sugar content is very low, perfect for kids and adults. A mixture of tangy lemon and the sweetness of honey, following are some of the things included in the recipe.


–         ¼ cup coconut flour

–         ¼ teaspoon baking soda

–         ¼ teaspoon salt

–         ¼ cup raw honey

–         ¼ cup olive oil

–         3 eggs

–         1 tablespoon poppy seeds

–         1 tablespoon lemon zest

Start by combining salt, flour and baking soda together. In a separate bowl, start beating the eggs together with the lemon zest, olive oil and honey. Once this is done, the dry ingredients can be added in together. Make sure to combine them up thoroughly, eliminating any lumps that might form during the baking process. When the mixture is already smooth and thick, start pouring the liquid in regular-sized muffin molds. During the mixture process, try to preheat the oven at 350 degrees to eliminate the waiting period.

Place the muffin mixture into the oven and wait for about 8 to 10 minutes depending on the size of the molds. Make sure that the mold is only filled up to ¾ so that the cake wouldn’t flow out of the container. After the cooking time, the mixture should result into the delicious semi-yellow color your kids would love!

18 Responses to Lemon Poppy Seed Muffins

  • Rose says:

    This sounds good. I wish it included the yield. It doesn’t look like the recipe makes very many muffins.

  • lorilee lucas says:

    Ingredients list honey but it isn’t mentioned in the write up as to when to add it. Since I’m preheating to 350, I assume I should bake at this temperature but for how long? 8-10 minutes? When I read wait 8-10 minutes after they are put into the “baking cell”, to me that means let the mixture sit for 8-10 minutes in the muffin tin…I have no idea what a baking cell is…before baking. This is such a poorly written recipe. i hope you’ll update it because they sound delicious.

    • admin says:

      Add the honey with the egg and lemon zest mixture. The baking time sometimes depends on your oven, wait 8 minutes first and if its not enough, put it back in the oven.

  • clare says:

    The recipe calls for olive oil but didn’t say when to use it. Neither did it say when to add poppy seeds. I am using sesame seeds

  • Jennifer Peek says:

    This recipe is a winner for me. The 6 muffins took only 8 mins to cook and are light and delicious.
    They aren’t overly sweet like traditional muffins which I really like also. These will be regularly
    baked in our home. YUM 😉

  • Christel Webb says:

    Thank you for this awesome sounding recipe. My mother language is not English but I do understand this recipe. It is not difficult to read at all. One just has to READ IT ALL and not just fly over. It is clearly stated when to add the oil, honey and the dry ingredients : Once this is done (working with your wet ingredients), the dry ingredients (your seeds or grains or what ever dry ingredients you use) can be added in together. I have never heard of a baking cell either but isn’t it obvious that it is an oven? Some people just don’t think and instead of reading they just fly over the written words and then wonder why they don’t understand.

    Just ranking and raving here – sorry, didn’t mean to upset anybody.

  • maree ruddle says:

    Just wanted to let you know that the lemon poppyseed muffins were absolutely beautiful. thanks for the recipe

  • Max Canada says:

    Here are better instructions!

    yields 6 small muffins or donuts in an electric donut-maker

    1. mix zest and wet ingredients. in second bowl, mix dry.
    2. combine. stir til no lumps visible.
    3. portion this mixture into 6 muffins or donuts.
    4. bake 8-10 mins at 350*
    5. enjoy!

  • Lynn says:

    I made these today and are delicious!! I made them into mini muffins and they turned out really nice. These will be made on a regular basis. Thank you for sharing the recipe :^)

  • Moriah says:

    I LOVE this recipe! It’s great! Just don’t make the same mistake that I did and only double the flour and egg-mix… I had to take them out of the oven half-way through and add more wet ingredients!

    By the way, this works really well with the flax-seed egg substitute if you’re wanting a vegan recipe!

  • Brandy says:

    Tried this today. We squeezed the lemon juice from the lemon to make it more flavourful. Took a bit longer to cook because of the added moisture. Not overly sweet, so we added just a bit of sweetener to the 2nd batch we did. Never cooked with coconut flour before, but with this experience I noticed that there is a very fine line between it being cooked and over cooked. You have to watch it closely and take it out of the oven right away, otherwise it turns pretty dark on you quickly (I cooked with silicon muffin molds).

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  • Dora Tudor says:

    Question; the cancer ketogentic plan allowed no sugar of any kind. They do allow stevia as a sweetener. So wouldn’t the Stevia make the mix too thick and what would be the adjustments in the receipt ?

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