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Lemon Poppy Seed Muffins

prep:10 minutes
cook:35 minutes
ready in:45 minutes
Difficulty
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Show nutritional information
  • Serves: 12 muffins
  • Calories: 1778
  • Total Fat: 135g
  • Total Carbohydrate: 117g
  • Protein: 38g
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Fresh lemon fills every bite of these vanilla muffins. The golden batter with tiny black freckles throughout, contains the warm, sweet flavor of vanilla, and is accented with a fresh burst of lemon. Enjoy these with a hot cup of tea.

Yield: 12 muffins

Yield: 12 muffinsdecrease servingsincrease servings

Ingredients

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Preheat oven to bake at 350°F.
  2. In a large mixing bowl, blend coconut flour, eggs, palm shortening, maple syrup, vanilla, baking soda, salt, and lemon juice with a hand mixer.
  3. Stir in lemon zest and poppy seeds.
  4. Place muffin papers into the tray.
  5. Fill each muffin cup with 1/4 cup batter.
  6. Bake at 350°F for 35 minutes.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    RECIPE REVIEWS

    1. dani36
      November 23, 2012

      These are delicious! I substituted butter for palm oil shortening but that was it. Have a already become a favorite :)

    2. Myself-the-Elf
      April 4, 2013

      Yummy! Nothing but muffin paper “corpses” left everywhere :) ( No more crime shows for me…:)

    3. kkannedy
      June 18, 2013

      Your instructions include lemon juice but your ingredients do not. Is this included? If so, how much?

    4. FlonkertonChamp
      May 2, 2014

      Absolutely delicious! They’re pretty oily though… I made the first batch with coconut oil (I didn’t have the palm oil shortening), the second batch with 1/4 C coconut oil, the 3rd batch as-written, and the 4th batch with 1/4 C shortening. The most successful batch was the second one. I’m going to try again with 2 Tbs shortening, but I may just stick with the coconut oil after that.

      But like I said… so yummy, as evidenced by the 4 batches I’ve already made.

      1. Kara McCartney
        May 9, 2014

        Hi – Another thing that you may consider doing is using mini muffin trays rather than regular-sized muffins. Since mini muffins don’t hold as must moisture, they almost always turn out great! -Kara

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