Lemon Poppy Seed Muffins

Lemon Poppy Seed Muffins

Healthy lemon poppyseed muffins are lemony, moist and delicious. Made with coconut flour and stevia, they are gluten free, keto, low carb and low calorie.
Course Breakfast
Cuisine American
Keyword muffins
Prep Time 10 minutes
Cook Time 15 minutes
Rest time 15 minutes
Total Time 40 minutes
Servings 5 muffins
Calories 162kcal
Author Vered DeLeeuw


  • 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. 



*It's best to measure coconut flour by weight and not by volume. It's extremely absorbent, so even a 5-gram variation would affect the recipe's outcome.


Serving: 1muffin | Calories: 162kcal | Carbohydrates: 4g | Protein: 5g | Fat: 14g | Saturated Fat: 7g | Sodium: 238mg | Fiber: 2g | Sugar: 5g