This low-carb, gluten-free muffin is made from coconut flour, lemon, and poppy seeds.  The bright yellow color of lemon and black seeds from poppy seeds show an interesting visual contrast and will brighten up your mood.

Serving size: 12 muffins

Ingredients for Lemon Poppyseed Muffins:

  • Coconut flour, 3/4 Cup
  • Low-carb sweetener, 1/3 Cup
  • Baking soda, 1/2 teaspoon
  • Lemon zest, 1 Tablespoon
  • Poppy seeds, 2 Tablespoon
  • Milk of your choice, 4 Tablespoon
  • Eggs, 4
  • Lemon juice, 2 Tablespoon
  • Olive oil, 1/3 Cup

Instructions for Lemon Poppyseed Muffins:

  1. Preheat the oven to 177˚C  or 350˚F.
  2. Mix dry ingredients (coconut flour, sweetener, baking soda, lemon zest, and poppy seeds).
  3. Mix wet ingredients (milk, egg, lemon juice, olive oil).
  4. Blend dry and wet ingredients well to make batter.
  5. Put the batter into muffin cups.
  6. Bake the muffins for 20 minutes. Cool down completely before taking the muffins out.

Watch How to Make This Muffin

Other Low-Carb Gluten-Free Baking Recipes

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Lemon Poppyseed Muffin in a cupcake holder

Lemon Poppy Seed Muffin


  • Author: Grace
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: 12
  • Diet: Gluten Free

Description

This low-carb muffin is made from coconut flour, lemon, and poppy seeds.  The bright yellow color of lemon and black seeds from poppy seeds show an interesting visual contrast and will brighten up your mood.


Ingredients

  • Coconut flour, 3/4 Cup
  • Low-carb sweetener, 1/3 Cup
  • Baking soda, 1/2 teaspoon
  • Lemon zest, 1 Tablespoon
  • Poppy seeds, 2 Tablespoon
  • Milk of your choice, 4 Tablespoon
  • Eggs, 4
  • Lemon juice, 2 Tablespoon
  • Olive oil, 1/3 Cup

Instructions

  1. Preheat the oven to 177˚C  or 350˚F. 
  2. Mix dry ingredients (coconut flour, sweetener, baking soda, lemon zest, and poppy seeds).
  3. Mix wet ingredients (milk, egg, lemon juice, olive oil).
  4. Blend dry and wet ingredients well to make batter.
  5. Put the batter into muffin cups.
  6. Bake the muffins for 20 minutes. Cool down completely before taking the muffins.

Notes

For low-carb sweetener, we use granular erythritol or a blend of erythritol and monk fruit or stevia.

  • Category: Breakfast
  • Method: Baking
  • Cuisine: American

Keywords: low carb lemon poppyseed muffin, gluten free lemon poppyseed muffin, low carb lemon muffin, gluten free lemon poppyseed muffin