Go Back
+ servings

Paleo Lemon Poppyseed Muffins

5 from 1 vote
Nicole Modic
SERVES 12 muffins
Print It Pin It
These Paleo Lemon Poppyseed Muffins are bursting at the seams with lemon flavor, and they happen to be paleo, gluten-free, and grain-free, with a vegan option too!



  • 3 eggs
  • 1/2 cup lemon juice (this is about 3 juicy lemons)
  • zest of two lemons
  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 1/2 tsp vanilla extract 
  • 2 1/4 cups almond flour
  • 1/2 cup arrowroot flour (or tapioca flour or corn starch)
  • 1 tsp baking soda
  • 3 tbsp poppy seeds
  • 1/4 tsp cinnamon 
  • 1/2 tsp salt


  • 1 cup powdered sugar
  • 2 tablespoons lemon juice


  • Preheat oven to 350 F. 
  • Line a muffin tin with 12 liners.
  • In a medium bowl, whisk together the eggs, lemon juice, lemon zest, maple syrup, coconut oil, and vanilla extract. You can also use a hand mixer to do this, but it’s not necessary. 
  • In another medium bowl, mix together the almond flour, arrowroot flour, baking soda, poppyseeds, cinnamon, and salt. 
  • Pour dry batter into the wet, mixing together, but being careful not to overmix. 
  • Use a spoon to fill each muffin tin cup almost to the top. 
  • Bake for 17-18 minutes—the top will start to brown and a toothpick will come out clean.
  • Once the muffins have cooled completely, make the glaze, by whisking together the powdered sugar and the lemon juice until there are no clumps.
  • You can either add more sugar or more lemon juice, depending on how thick or how think you want the glaze (I always prefer less liquid, so the glaze is super thick).
  • Drizzle the glaze on top of each muffin, and enjoy!

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!