• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Bake It Paleo
  • About
  • Recipes
  • Wellness
  • Shop
menu icon
go to homepage
  • About
  • All Recipes
  • By Meal
  • By Diet
  • By Category
  • Wellness
  • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • search icon
    Homepage link
    • About
    • All Recipes
    • By Meal
    • By Diet
    • By Category
    • Wellness
    • Shop
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×
    Home » Paleo

    Paleo Lemon Poppy Seed Muffins (with Cassava Flour)

    Published: Jul 6, 2021 · by Katie

    Jump to Recipe·Print Recipe

    These paleo lemon poppy seed muffins are made with cassava flour, dairy free yogurt and fresh lemon. They are soft and fluffy with a rich lemon flavor and are topped with a sugar free icing. This easy cassava muffin recipe is the perfect brunch side dish or lunch addition.

    muffins with sugar free glaze

    Lemon poppy seed is a summer necessity! And these paleo lemon poppy seed muffins will not disappoint.

    Honestly, I've been meaning to get a recipe like this on my blog for years, but it just kept getting pushed back.

    See, lemon has never been one of my go-to flavors. I'm a chocolate and vanilla girl through and through (when it comes to desserts at least). But wow! I amazed myself with these gluten free poppy seed muffins.

    They're light and fluffy and their bold lemon flavor screams summer! I may have just been converted into a lemon dessert lover 😉

    Recipe Highlights

    • Paleo friendly
    • grain free & gluten free: made with cassava flour and coconut flour
    • nut free: that's right, these are nut free paleo lemon poppy seed muffins
    • dairy free: uses a plant based yogurt, no butter
    • refined sugar free: sweetened with honey

    These cassava flour lemon poppy seed muffins are soft, fluffy and moist - not gummy or dry. They are topped with a sugar free glaze that really takes them to the next level. If you're fond of lemon flavored desserts then these muffins are a must!

    bite shot of poppy seed muffin

    Ingredients

    Here's a list of what you need to make these paleo lemon poppy seed muffins.

    For the Muffins:

    • cassava flour: these are cassava flour lemon poppy seed muffins and I have not tested any other flour in its place.
    • coconut flour: for the muffin texture. Do not omit or substitute this ingredient!
    • poppy seeds: optional, but recommended as these are lemon poppy seed muffins
    • paleo baking powder & baking soda: for the rise
    • salt: to enhance the flavors
    • dairy free yogurt: I used Kitehill almond milk yogurt, but have also tested these muffins with a coconut milk yogurt. If you tolerate dairy, a grass fed yogurt should work too.
    • large eggs: I do not recommend an egg replacement
    • raw honey: these muffins have only been tested with honey, but maple syrup should work as a replacement
    • lemon juice & lemon zest: I needed one large lemon, used zest from the whole lemon and juiced about half of it.
    • vanilla extract: for flavor

    For the Glaze (optional)

    • powdered monk fruit sweetener
    • tapioca flour
    • water or almond milk
    lemon poppy seed muffins on cooling rack

    How to Make Paleo Lemon Poppy Seed Muffins

    These gluten free lemon poppy seed muffins are really easy to make. Here's what you need to do:

    First, preheat your oven to 350 degrees F. Line a muffin pan with 8 paper muffin liners.

    Make the Muffins

    In a small mixing bowl, combine all of the dry ingredients. In a medium-sized mixing bowl, combine all wet ingredients. Whisk until smooth. Then, pour the dry mixture into the wet mixture and whisk until well combined.

    Let the batter rest for 30 seconds. It will fluff up and get a weird sort of texture - this is normal! Then, grab a spatula and mix the batter a few times (just a few, don't over-mix).

    Scoop the batter into the lined muffin pan (making 8 muffins).

    how-to-make-lemon-poppy-seed-muffins-from-scratch

    Next, place the muffins in your preheated oven and bake at 350 degrees for 15-20 minutes.

    Lastly, remove the muffins from the oven and cool for 5 minutes in the pan, then transfer them to a wire cooling rack.

    Make the Glaze

    Once the lemon poppy seed muffins are cooled to room temperature, make the glaze. To do this, combine all glaze ingredients in a small bowl and spoon it over the muffins.

    spooning the glaze on a muffin

    How to Store Lemon Poppy Seed Muffins

    These paleo lemon muffins are best stored in the fridge up to 2-3 days. Keep them in an air-tight container or baggie. You may freeze them for longer storage, but they are best fresh.

    holding a poppy seed muffin

    More Cassava Flour Muffin Recipes

    I enjoy baking with cassava flour, as it's often to over-consume nuts on a paleo diet. But, cassava flour is nut free, grain free and gut friendly. I use it in quite a bit of my baking. Here are some great cassava flour muffin recipes to check out:

    • Raspberry Banana Muffins
    • Healthy Carrot Muffins
    • Blueberry Cassava Flour Muffins
    • Carrot Cassava Flour Muffins

    Enjoy!

    Print
    clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
    lemon poppy seed muffins on cooling rack

    Paleo Lemon Poppy Seed Muffins (with Cassava Flour)

    5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 4 reviews
    • Author: Katie
    • Prep Time: 10 minutes
    • Cook Time: 15 minutes
    • Total Time: 25 minutes
    • Yield: 8 muffins
    Print Recipe
    Pin Recipe

    Description

    These paleo lemon poppy seed muffins are made with cassava flour, yogurt and fresh lemon.  They are soft, fluffy and delicious - the perfect paleo muffin!


    Ingredients

    Scale

    Muffins

    • ½ cup cassava flour (70g)*
    • 2 Tbsp coconut flour (14g)*
    • 1 Tbsp poppy seeds
    • 1 tsp paleo baking powder
    • ¼ tsp baking soda
    • ¼ tsp salt
    • ½ cup dairy free yogurt (I used Kitehill almond milk yogurt)**
    • 2 large eggs
    • 2 Tbsp raw honey
    • 2 Tbsp lemon juice
    • 1 Tbsp lemon zest
    • 1 tsp vanilla extract

    Glaze (optional)

    • 1 Tbsp powdered monk fruit sweetener
    • 2 tsp tapioca flour
    • 1 tsp water or almond milk


    Instructions

    Muffins

    1. Preheat oven to 350 degrees F.
    2. Line a muffin pan with 8 paper muffin liners, set aside.
    3. In a small bowl, whisk together all of the dry ingredients.  This includes the cassava flour, coconut flour, poppy seeds, baking powder, baking soda and salt.
    4. In a medium-sized mixing bowl, combine all of the wet ingredients.  This includes the yogurt, eggs, honey, lemon juice, lemon zest and vanilla.  Whisk until smooth.
    5. Pour the dry mixture into the wet mixture and whisk until well combined.
    6. Let the batter sit for 30 seconds - it will fluff up.
    7. Stir the batter a couple times with a spatula (do not over-mix)*** then scoop it into the lined muffin pan.
    8. Place the muffins in the oven and bake at 350 degrees for 15 - 20 minutes.
    9. Cool the muffins for 5 minutes in the baking pan, then transfer them to a wire cooling rack.

    Glaze

    1. In a small dish, combine all glaze ingredients.  Mix until smooth.
    2. Spoon glaze onto cooled muffins.

    Notes

    *For best results, measure cassava flour and coconut flour by weight.  I recommend Otto's Cassava Flour, as it bakes better than any other brand.

    **Any type of yogurt should work.  I've tested these muffins with Kitehill's coconut milk yogurt (a great nut free, dairy free option).  A grass fed cow's milk yogurt should work well too.

    ***It is important to let the batter rest a few seconds, then stir it gently with a spatula to get the right texture.  The muffins won't bake properly if you skip these steps!

    Did you make this recipe?

    Share a photo and tag us — we can't wait to see what you've made!

    pinterest image

    « Homemade Fudgesicles with Coconut Milk (Paleo, Vegan)
    Gluten Free Strawberry Crisp (Without Oats) »

    Reader Interactions

    Comments

    1. Katie

      July 11, 2021 at 5:23 am

      These are my favorite lemon muffins - so soft and fluffy with a lovely lemon flavor!

      Reply
    2. Josephine

      February 12, 2022 at 3:34 pm

      These look so delicious! However, I cannot have coconut! Is there any kind of substitution for that flour to maintain texture? Thanks!

      Reply
      • Katie

        February 12, 2022 at 7:09 pm

        Hi! Unfortunately no. Coconut flour is necessary for the proper texture. You can try substituting with more cassava flour but the muffins won't turn out quite the same.

        Reply
    3. Kate

      February 26, 2022 at 11:33 am

      These were perfect! I hate coconut flour so I was hesitant to stay true to the recipe, but it was fine! I used coconut yogurt, but only had about 1/4 cup so I topped up the 1/2 cup measure with goats milk with no issues. My 12 year old loved them! Springy, light, yummy!

      Reply
      • Katie

        February 26, 2022 at 6:31 pm

        Wonderful! I'm so glad you enjoyed them even though you don't like coconut flour 🙂 Thank you for sharing your substitutions and leaving a review!!

        Reply
    4. B

      July 17, 2022 at 12:37 pm

      Do you think the yogurt could be subbed for homemade coconut milk?

      Reply
      • Katie

        July 17, 2022 at 2:14 pm

        No, I would keep the yogurt. A coconut yogurt should work though.

        Reply
        • B

          July 17, 2022 at 6:13 pm

          Thanks for your response! I prefer to use unfermented foods right now, so that is why I was asking about a substitution. Could heavy cream work?

        • Katie

          July 19, 2022 at 6:09 am

          Hmm, I'm really not sure. I've never tried using cream in place of yogurt. You can try it, but I cannot guarantee good results. I'm so sorry!

    5. Julie

      July 13, 2023 at 10:04 am

      Texture is the closest I have found to a traditional muffin. I added blueberries to mine. So good!!

      Reply
      • Katie

        July 13, 2023 at 7:16 pm

        I'm so glad you like them! Blueberries sound like a great addition.

        Reply
    6. Nally

      January 20, 2024 at 12:21 am

      Hi there, I cannot consume eggs at the moment but everything else in the recipe works out. Is there a substitution or just not add eggs into the mix?

      Reply
      • Katie

        January 20, 2024 at 6:28 am

        Hi! This recipe has only been tested with eggs and unfortunately I don't think omitting the eggs or using an egg replacer would work well. I think the muffins would have trouble baking through and turn out gummy.

        Reply
      • Stacy

        January 27, 2024 at 10:02 am

        You could try making flax eggs and using that. It’s just ground flax and water- you’d have to google the ratio I can’t remember. I use flax in almost all my baking recipe’s and it works great, however I haven’t tried it in this recipe. I’m going to try to make this with almond and cassava flour because I don’t have coconut flour at the moment. I’ll report back on how it goes.

        Reply
        • Katie

          January 27, 2024 at 10:21 am

          Yes, please report back how the recipe works with almond and cassava! I find that using flax eggs with cassava flour often results in a gummy, undesirable texture.

    7. Gina

      January 27, 2024 at 1:41 pm

      Hello,

      Great smelling and tasting recipe! Thank you for posting. Could you use chia seeds instead of the poppy seeds, as they are a lot healthier.

      Reply
      • Katie

        January 27, 2024 at 6:19 pm

        So glad you like them! Chia seeds would probably work as a substitute, but I haven't tried it myself. If you do, let me know how it turns out 🙂

        Reply
    8. Marge

      August 21, 2024 at 1:54 pm

      I use lactose free Greek yogurt. I bought some kitehill almond yogurt and the runiness was to off-putting so I threw it out. Would the Greek yogurt work as a replacement or do you need the extra liquid?

      Reply
      • Katie

        August 21, 2024 at 2:26 pm

        Any yogurt will work. The texture may vary a little bit, but not much.

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

    Primary Sidebar

    Hi there!

    I'm Katie and I have a passion for baking healthy treats using real, whole food ingredients. On my blog you'll find a variety of sweet and savory recipes, all gluten free and dairy free. My mission is to make baking nutritious, delicious, simple and family friendly.

    More about me

    Subscribe

    Sign up for my mailing list to get early access to discounts, new recipes and more!

    Subscribe here!

    Cereal

    Cereal is typically anything but healthy... not Lovebird! It's all organic, paleo, plant based AND low in sugar. My kids love it too!

    Lovebird grain free cereal: paleo, vegan and AIP

    Popular

    • Paleo Chocolate Torte (Flourless, No Bake)
    • Healthy s'mores cookies on lined baking sheet.
      Gluten Free S'mores Cookies (Paleo, Vegan)
    • Bite of a brownie protein bite to show texture.
      Brownie Protein Bites (Gluten Free, Paleo)
    • Healthy Coffee Cookie Cups (No Bake, Gluten Free)

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Terms & Conditions

    Recipes

    • Paleo
    • Vegan
    • Whole30
    • Nut Free

    Search

    • link to Instagram account
    • link to pinterest account
    • link to facebook

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2025 - Powered by Feast+