The first time I tried a lemon poppyseed muffin was when I created these Healthy Lemon Poppy Seed Muffins, and I now understand what I had been missing all this time. I've always personally been a boring bran muffin kind of girl, but now I'm a sassy, zesty lemon poppy seed muffin kind of girl, and I now have a lot more fun! These muffins are moist and packed with delicious flavor. Watch me make them below and share them with your friends and family!
How To Make Muffins Perfect Every time
Muffins are one of the easiest grab and go food, especially if you bake them in little muffin paper cups. You just peel and eat wherever, whenever! I've even mentioned before how easy they are to make. All you really do is combine everything, scoop into a greased muffin tin and they come out ready for on the go. With these muffins, you can't go wrong even if you adjust thee flavors. You like more lemon, up the lemon. You like more poppyseed, up the poppyseed. We've given you the perfect muffin base so you can honestly add any flavors to the base and come out with the perfect muffin every time.
All Kinds Of Low carb Muffins!
We don't just do sweet muffins around the KetoConnect household. We've got muffins for all your moods! In my opinion, these lemon poppy seed muffins are a perfect afternoon snack. So, what if you're looking for breakfast? Make our High Fiber Muffins. Looking for lunch? Make our Pizza Zucchini Muffins. What about looking for dessert? Make our Low Carb Chocolate Muffins. Like I said, all your moods and times of eating are covered!
Healthy Lemon Poppy Seed Muffins
To be completely honest, these muffins may look a little familiar if you've made another one of our recipes. We used the recipe from my all time favorite dessert, Olive Oil Cake, as the base for these muffins. The cake has a dense, moist, rich flavor that we knew would not only repurpose well for a great muffin, but would make the best healthy lemon poppy seed muffins!
Recipe can be quickly added to MyFitnessPal - Search "KetoConnect - Lemon Poppyseed Muffin"
Low Carb Lemon Poppyseed Muffins Recipe
Ingredients:
- 1/2 cup Coconut flour
- 1/2 cup olive oil
- 4 large eggs
- 4 tbsp Low Carb Sugar Substitute
- 4 tbsp lemon juice
- 3 tbsp poppy seeds
- 1/2 tsp lemon zest (you can add more!)
- 1.5 tsp Baking powder
- 1/4 tsp Pink Himalayan Salt
Instructions:
- In one bowl combine the olive oil, eggs, lemon juice, and lemon zest.
- In another bowl combine the coconut flour, erythritol, baking powder and salt.
- Add the dry ingredients to the wet in two batches as you combine. Add the poppy seeds and combine again.
- Grease a muffin tin or place muffin cups in the tin and evenly distribute the batter among 12 muffins. We like to use a cookie scooper!
- Place in a 350 degree oven for 20-22 minutes. Allow to cool before digging in!
- Store in a ziplock or sealable container in the fridge up to 2 weeks or freeze up to two months.
Notes
Written by
Megha Barot
Megha has always been a passionate cook, but she took this to a new level after starting her keo journey in 2015. She loves creating new recipes and producing educational content for KetoConnect, which she co-founded in 2016 with Matt. Her passion for healthy eating and personal development continues to thrive. She's the proud mom of two awesome kids.
I tried making these, but the egg separated from the actual muffin bit, leaving a mini omelette at the bottom of each muffin tin. I’m not sure what I did wrong?
Made these! Go heavy on the zest, these muffins can take it!! I also would cut back the poppy seeds just a touch. Next time I will only put 2T. But excellent base recipe! Thanks!
I don’t know what happen, this is the second recipe of yours I’ve tried and nothing has turned out 🙁 These came out super dry..I don’t know what happened?? My mix was more like dough then a batter? Is it suppose to be runny or more like cookie dough 🙁 I love lemon poppyseed everything ans was so excited about these..now I’m bummed..
Just made these for breakfast and they’re delicious! I added more lemon juice because I love lemon, tbsp less poppyseeds, and little more erythritol and they were perfect! I wish I could post a pic because they did come out looking beautiful. I have a big sweet tooth and was worried they wouldn’t be sweet enough, but adding just a little more sweetener did it for me. They weren’t overly sweet, but that sweet lemon taste satisfied my sweet tooth.
I love your recipes and YT videos!
Sorry, but I was disappointed in both the flavor and the texture. I am new to Keto and love to bake lemon poppy-seed muffins, so I actually made adjustments and tried it a couple of times and still couldn’t make them come out good.
Maybe a different type of olive oil or less poppy seed would have helped? Not sure, but not willing to waste more time and $$ to find out.
PSA, I made these with Bob’s red Mill egg replacer for my vegan daughter and they were just ok. Only made 11 small “muffins” and they didn’t ride/expand at all.
I just made these and after they came out of the oven they hadn’t really risen at all. Do you know what could have caused this? I substituted coconut oil for olive oil just because that was what I had on hand.
Not too sure, it could be you over mixed the matter.
I’m having a problem using coconut flour. Every recipe I make with them (including this one!) tastes dry, and hard to chew. (definitely needs a glass of milk with it!) Is that normal for coconut flour recipes or am I doing something wrong?
Can I use a different sweetener other than the one listed?
Yep! If it’s liquid it may change the consistency a bit.
Thank you for another delicious keto recipe! I used coconut oil instead of olive oil and added some almond extract. They tasted just like regular lemon poppyseed muffins. I don’t know how I would do the keto diet without you guys, you’re awesome!
Wonderful! To enjoy every last crumb, I make these in silicone cupcake liners. Not one crumb sticks to the liner, so you get to eat the whole thing instead of leaving some stuck to the paper liner.
Hey guys!! I’m new to this, but does using coconut for so many things make them taste like coconut? I’m trying to get into some of these recipes but my husband hates the taste of coconut unfortunately, even vague hints of it… Just wondering what it’s like before I go buy a big sack of it 🙂 Thanks!
It depends on the recipe, some you don’t notice it and some you can sense a hint of it.
I used 2 teaspoons of liquid stevia…used a loaf pan…added 10 minutes to bake time…perfect…love the lemony taste…thank you all!!! Love your videos…I am on day 12 of keto…feeling great…not sure if I can ever go back to carbs as I knew them…
Did you add the lemon juice to the carb count when calculating? I have the same ingredients and my muffins came out to 4 net carbs. Lemons do contain carbs 🙁
I was so excited to make these & they look great but unfortunately they have zero taste. I followed the recipe to a T, except I swapped erythrotol for Stevia, which I do for all receipes. I’m not sure what I did): has anyone else had this problem?
if I don’t have erythritol could I used stevia instead? I am new to keto and don’t know what erythritol is except that maybe its a sweetener?
Is it liquid or powdered stevia? If liquid it may not work because you need to replace the volume of the erythritol in the recipe.
Megha I have made these at least a dozen times. I like poppy seeds but not as much as you do . I have cut some of the poppy seeds out and I add some pecans sometimes in the mix or just on top. This helps with feeling like I can have a dessert.
Thank you so much for all your help with my keto
Lorraine
Used 2.5 cups of almond flour for this (allergic to coconut) it was excellent. Thanks. Might try it with a different oil next time.
Dudes – this recipe is amazing! It absolutely tastes like a regular lemon poppy seed muffin except it’s not super dense or sickly sweet like a regular one. Love this recipe and planning on baking a batch every fortnight.
I will mention for anyone who is interested that I subbed in a more neutral tasting oil (the smell of olive oil puts me off a little). I also subbed xylitol in for erythritol as I couldn’t find erythritol anywhere in store and I had xylitol to hand as I use it for my tea/coffee. Still turned out great.
Can I just say “Oh My”. These are the best! Thank you for all your recipes and videos. I have learned so much from.you am Matt.