Lemon Poppy Seed Muffins

These Lemon Poppy Seed Muffins are moist, sweet and brimming with zesty lemon flavor. Enjoy the delicious taste of homemade muffins without the midmorning sugar crash!

We love starting our mornings with a hot cup of coffee and a little something sweet. If you like today’s muffin recipe, these Chocolate Chip Muffins are another keto-approved breakfast pastry to try next!

Why These Muffins are Best

A perfect balance of sweetness and tart lemon makes these muffins completely irresistible. Our lemon poppy seed muffins taste just like the ones you love from the bakery while keeping your on track with your wellness journey.

• Packed with fresh lemon flavor.
• All natural ingredients.
• Super moist and perfectly sweet.
• Flecked with poppy seeds.
• Freezer friendly.
• Gluten free with no added sugars!

Ingredient Notes

• Eggs. We use three large eggs to bind these lemon muffins. Because gluten free flours don’t contain as much protein as wheat flour, the added protein from the eggs is essential if you want your muffins to hold shape.
• Lemons. You will need both the zest and the juice of two full lemons to give these muffins their citrusy aroma and taste.
• Granulated monk fruit. This is our favorite sugar-free sweetener for baking because it’s all natural with a mild flavor.
• Almond flour. Compared to most grain-free flours, almond flour is high in protein and has a neutral flavor making it perfect for all kinds of baked goods.
• Poppy seeds. They add a slight nutty flavor to the muffins while giving them an appealing appearance.

Tips and Tricks

• Grease your muffin tin! Use shortening to coat the wells of your muffin pan before adding the batter to prevent sticking. Or line the muffin pan with paper cupcake liners instead.
• Zest the lemons before juicing. Removing the zest softens the lemons so they release more juice when squeezed.
• Do not overbake. These Lemon Poppy Seed Muffins will dry out quickly if left in the oven too long. Take them out of the oven as soon as toothpick inserted into the center of one muffin comes out clean.

Recipe FAQs

More Easy Breakfast Recipes

• Egg Bites
• Gluten Free Pumpkin Muffins
• Sugar Free Banana Bread
• Zucchini Egg Nests

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Lemon Poppy Seed Muffins

Yield: 9 muffins

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

These Lemon Poppy Seed Muffins are moist, sweet and brimming with zesty lemon flavor. Enjoy the delicious taste of homemade muffins without the midmorning sugar crash!

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Ingredients

• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup vegetable oil
• 2 lemons, zested and juiced
• 1/2 cup granulated monk fruit
• 2 teaspoons baking powder
• 1/2 teaspoon kosher salt
• 2 3/4 cup almond flour
• 1 Tablespoon poppy seeds

Instructions

1. Preheat oven to 350 degrees F. Line a muffin pan with paper liners or use shortening to grease muffin cavities.
2. Beat the eggs in a large bowl. Add vanilla extract, vegetable oil, lemon zest (about 2 teaspoons). Whisk everything together, then add monk fruit, baking powder, salt, and 1/4 cup lemon juice. Stir well to combine.
3. Add almond flour and combine completely. Fold in poppy seeds.
4. Divide the batter into nine muffin tins.
5. Bake for 25 minutes or until a toothpick comes out clean. Be careful not to overbake, as it drys them out.
6. Let muffins cool before serving.

Notes

• Store in airtight container at room temperature for up to 3 days or freeze for up to 3 months.
• Swap out monk fruit for granulated erythritol if desired.

Nutrition Information:

Yield: 9 Serving Size: 1 muffin
Amount Per Serving:Calories: 347Total Fat: 31gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 27gCholesterol: 62mgSodium: 203mgCarbohydrates: 11gFiber: 5gSugar: 3gProtein: 10g

The best gluten free, sugar free Lemon Poppy Seed Muffins are easy to make with the perfect soft crumb. Enjoy them now or freeze for later!