Healthy lemon poppy seed muffins are lemony, moist and delicious. Made with coconut flour and stevia, they are gluten-free, keto, low carb, and low calorie.
These healthy lemon poppy seed muffins are lemony, moist and delicious. I make them with coconut flour and stevia, so you can enjoy them on gluten-free, keto and low carb diets.
How to make keto healthy lemon poppy seed muffins
It’s an easy recipe. Scroll down to the recipe card for the detailed instructions. You simply mix together the ingredients in one bowl, spoon into the muffin cups and bake.
You can even make the batter the night before and refrigerate. I often do that, so in the morning all I have to do is bake them for about 15 minutes.
Baking with coconut flour
Coconut flour is a healthy alternative to wheat flour. However, baking with coconut flour is a challenge, so I was worried that these lemon poppy seed muffins would be eggy or dry. They’re not! There’s no eggy taste whatsoever, and they are tender and moist.
Since coconut flour is so absorbent, it’s important to use just the right amount of it. It’s best to measure the coconut flour in this recipe by weight, not by volume.
Use foil liners
My only complaint is that these lemon poppy seed muffins tend to stick to paper liners, even when well greased. I had the most success when I used greased foil liners.
In another recipe of mine, coconut flour muffins, I seem to have run into the same issue. So maybe coconut flour muffins just tend to stick to paper liners.
How to store leftover lemon poppy seed muffins
This recipe only makes 5 muffins, but you can easily double it and make ten. As for leftovers, after they have completely cooled, keep them in the fridge in an airtight container for up to 4 days.
Very lightly reheat them in the microwave prior to enjoying them, just to take the chill out – 5 seconds per muffin. You can also successfully freeze these keto healthy lemon poppyseed muffins.
Lemon Poppy Seed Muffins
- 3 large eggs
- 2 tablespoons whole milk
- 1 tablespoon fresh lemon juice
- ¼ cup unsalted butter, melted and slightly cooled
- 1 teaspoon stevia glycerite (equals about 1/3 cup sugar)
- ¼ teaspoon sea salt
- 1 tablespoon lemon zest
- ¼ cup coconut flour (28 grams)*
- ¼ teaspoon baking soda
- 1 tablespoon poppy seeds
- Preheat oven to 350 degrees F. Spray 5 foil liners with oil and place them in a muffin tin.
- In a large bowl, whisk together the eggs, milk, lemon juice, butter, stevia and salt.
- Whisk in the lemon zest and coconut flour. Keep whisking until mixture is very smooth and lump free.
- Whisk in the baking soda, then use a rubber spatula to fold in the poppy seeds.
- Use a 4-tablespoon scoop to divide the batter evenly among the foil liners. Bake until set and a toothpick inserted in center comes out clean, about 15 minutes.
- Allow the muffins to set in the pan on a cooling rack for 5 minutes, then transfer them directly to the cooling rack and cool 10 more minutes before removing the foil liners and serving.