Lemon Poppy Seed Muffins (S)


Sweet, tangy and oh-so-lemony Poppy Seed Muffins are on the menu today and you are going to love the moist texture and the zesty flavor of these.  You are also going to love how nourishing and filling they are.  These Lemon Poppy Seed Muffins are grain-free, sugar-free, dairy-free, low-carb but full of flavor.  DSC_0731


I have made these a few times, adjusting the ingredients until I achieved the flavor and texture I wanted.  I decided to use blanched almond for the bulk of it, mostly because I wanted the light color and texture, but I always couple almond flour with a little flax meal and coconut flour.  This cuts down on the cost and I find that the combination of the three makes for a nice “crumb”.

Here is the Recipe:  (pin it for later)

Lemon Poppy Seed MuffinsDSC_0687

4 eggs

1/2 cup Truvia (or equivalent amount of preferred sweetener)

1/4 tsp pure stevia powder

zest from 2 fresh lemons

1/2 cup lemon juice

2 tsp lemon extract

1/3 cup coconut oil (melted)

Blend above ingredients together until smooth


1 and 1/2 cup almond flourDSC_0704

1/4 cup flax meal

1/4 cup coconut flour

4 tsp baking powder

1/4 tsp salt

Add dry ingredients to wet and blend just until fully mixed.

Stir in 1 tablespoon of poppy seeds.

Pour into 12 paper lined or greased muffin tins.

Bake at 350 degrees for 30 minutes.


If you like an extra little zippy-wowza for these muffins… Try an optional glaze drizzled on the top.

Lemon Glaze: (glaze is not dairy free)

4 ounces cream cheese

1 Tbls Truvia

juice from one lemon

1/2 tsp lemon extract

Heat cream cheese enough to soften.  Add the rest of the ingredients and whip until smooth.  Put in a zip-lock back and snip one corner to “drizzle” over warm muffins.


For Trim Healthy Mama’s, This recipe is an S meal or snack.




25 thoughts on “Lemon Poppy Seed Muffins (S)

Add yours

    1. I am sure it is possible. I haven’t done it myself so I don’t have specific instructions for you but both flours are pretty absorbent… You just might need to use slightly more flax that coconut. If you try it, I would love to hear back what amount you used and how it worked.

  1. I just made these & they’re delicious however they didn’t rise when cooking like yours appear to have…suggestions as to why? Taste awesome though…very happy!!

    1. Oh, Allison… I would love to do this for you but apparently I am just not that smart. I have tried but the process still eludes me. I am looking into moving to a different format, eventually. One that would allow for that. Sorry 😦

  2. On a low carb diet and have been craving muffins. Thanks so much for this recipe, will try it tomorrow and let you know how it goes!

    1. I was craving muffins too and I tried these and they are delicious.
      Low Carb Cranberry Muffins
      17 min. de cuisson, pour 15
      I hate the coconut flour texture so these are perfect 😉

  3. I am a THMer and I am kind of tired of the same muffins! So excited to try this muffin! Thanks and will definitely be following your blog from now on!

  4. These muffins were sooo delicious! I botched the icing though. : ( It came out too thin. Any suggestions?

  5. Your recipes all look so delicious! Would you consider adding a “Print” icon to your posts? It would be so much easier to just print the recipes and not all the comments. Thanks! 🙂

  6. Yummy! Love that glaze — what a kick! I did substitute my dry ingredients… I used 1 and 1/4 cup almond flour and 1/2 cup flax meal (trying to save a little money) along with the 1/4 cup coconut flour. Worked well. Thanks so much for the recipe!

    1. I have never tried it that way but I think it could work. Might change the texture to be a little drier though. If you try it, let us know how they come out!

  7. getting ready to make these, but I don’t have lemon extract. (only juice, oil, and fresh lemons). Any suggestions?

    1. I would imagine the lemon oil would be the next best thing. I really like a strong lemon flavor so that is why I used the extract in addition to the lemon juice but you can do it to your taste.

      1. Thank you! Also, do you know the carb count for this recipe? (assuming only 1 Is a serving). I see it is an S, but want to be sure not to use them in a setting that they become a crossover.

  8. I have been following THM for about 6 months now and I have to say, this is by far the best (alternative flour based) baked good I have tried. I have some major texture issues, and I have tried MANY different combinations…This nailed it! I didn’t even use the glaze and they were moist and dekicious! Thank you so much.😊 (You wouldn’t happen to have a pumpkin chocolate chip muffin recipe by chance? …)😉

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