Lemon Poppy Seed Muffins

This is my spin on a wonderful Elana Amsterdam recipe. These muffins are great because you can eat them for dessert, breakfast, or a snack anytime of the day. I think this is my new favorite treat made with coconut flour. They are so moist and you would never know they are gluten free!

5.0 from 1 reviews
Lemon Poppy Seed Muffins
Recipe type: Dessert, Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 7
  • ¼ cup coconut flour
  • ¼ cup light sour cream
  • ¼ cup grapeseed or canola oil
  • 3 large eggs
  • ⅛ cup xylitol
  • 1/16 teaspoon nustevia
  • ¼ teaspoon baking soda
  • ⅛ teaspoon sea salt
  • 1 tablespoon lemon zest
  • 1 tablespoon poppy seeds
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine coconut flour, baking soda and sea salt.
  3. In a medium bowl, blend together eggs, oil, xylitol, nustevia, lemon zest and sour cream.
  4. Blend the dry ingredients into wet.
  5. Fold in the poppy seeds.
  6. Pour ¼ cup of batter into each greased muffin cup.
  7. Bake for 16-20 minutes, until golden brown around the edges and a toothpick insterted comes out clean.


Only 2.8 net carbs per muffin!

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  1. Great lemon poppy seed muffin recipe, look forward to trying, nice that you made them with coconut flour, will add a distinct flavor and texture. Thanks for sharing, will let you know how mine turn out.

    • Thank you! The coconut flour with the eggs and sour cream makes these muffins really moist! I hope you like them and do let me know how they turn out 🙂

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  3. Hmm I love this recipe. I can’t wait to try them.

  4. These sound soo amazing!! Can’t wait to try. Thanks for all of your delicious recipes! 🙂

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