Wednesday, July 8, 2020


Lemon poppy seed is one of my favorite summer flavors.  There's just something about the sweet and tangy flavor of these muffins and the texture of the poppy seeds is just the icing on the cake.  If you make them in the dead of summer, they taste even better!

Poppy seeds are traditionally associated with bagels, but there is no reason not to incorporate them into other things.  I've made donuts with them and now muffins.  They are rich in thiamin and folate and other essential minerals like calcium and iron which we all need. They are also a good source of oleic and linoleic acids, both healthy fats.  You barely notice them in the finished product so go ahead and give them a try!

Here are the details you need to make these muffins at home.


1 cup Bob's Red Mill almond flour
1/2 cup Bob's Red Mill multi-purpose flour
1 tsp baking soda
juice of 1 lemon
zest of 1 lemon
3 tbsp coconut oil 
2 tsp lemon extract 
1 tbsp poppy seeds
2 eggs 
1/4 cup ground flaxseed
1/4 cup coconut sugar

Preheat oven to 350 F.  Mix wet and dry ingredients separately.  Combine.  Fill muffin tins 3/4 of the way.  Bake in the oven for about 25 minutes or until a knife comes out clean.  Allow to cool on a rack.  Store in the fridge in the fridge in a sealed container for about 5 days.  Enjoy!

Here are the nutrition facts of these muffins.  They are perfect for breakfast!

I love the golden-domed tops on these!  I only made 6 and I think it's time for another batch.

Enjoy these yummy lemon poppy seed muffins (gluten-free).  Take a photo and share it on Instagram using #peoniesandalatte.

Thanks for reading this post!

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