Low Carb Lemon and Poppyseed Muffins

It was supposed to be a day of meetings. I had overfilled my calendar from 9 am onwards…all the way to 10 pm! Actually it wasn’t completely full in my book because most days I start work about 7.30 or 8 am and so I had a good hour before starting all my meetings.

So what do you do with a teeny pocket of time? I hadn’t baked for a while and so this was a pretty little window for a muffin bake – the muffins would fuel me through the day and would be great for the various meetings…who doesn’t like a sweet muffin alongside hot coffee?

There are a couple of staples that always sit in my pantry: almond flour, eggs, sugar substitute…plus a giant container of coconut oil since my last accidental purchase from iHerb (which may be why I’ve been baking with lots of coconut oil of late!!!). I was vacillating between making lemon blueberry muffins and lemon poppyseed muffins…and realised the blueberries had been forgotten and were half shriveled and had grown a layer of funky stuff. Ewww. So poppyseeds were the better choice. I had some poppyseeds that were sitting a long time in my cupboard (random people give me spices and ingredients from their travels). It’s amazing how pretty poppies are – I wonder who was the first person who figured out the medicinal properties in the seeds.

This recipe is what I would call a “base” recipe where you can throw in anything into the muffin – in this case poppyseeds but in other cases blueberries and cranberries would be great too.

Kid#2 felt that the muffins were a little too lemony but it was ok for me – if you are making your own you may want to try 2 tbsp lemon juice instead of the whole lemon if you don’t like tart sweets.

Low Carb Lemon and Poppyseed Muffins

  • Servings: 12 Muffins
  • Difficulty: Easy
  • Print


  • 2 1/2 cups almond flour
  • 1/2 cup sugar substitute
  • 1 1/2 tsp baking powder
  • 2 tbsp poppyseeds
  • 1/4 tsp sea salt
  • Zest of 1 lemon
  • Juice of 1 lemon
  • 4 medium (55g) eggs
  • 1/3 cup coconut oil
  • 1/3 cup almond milk
  • 1 tsp vanilla essence


  1. Preheat the oven to 180 deg C.
  2. Mix the almond flour, sugar substitute, baking powder, salt and poppy seeds together in a bowl.
  3. In a separate bowl, beat the eggs, then stir in the coconut oil, almond milk, vanilla essence, lemon juice and lemon zest together.
  4. Mix the dry and wet ingredients together and spoon into muffin cases about 3/4 full.
  5. Bake for 20-25 minutes. Cool on a cooling rack and serve.


3 thoughts on “Low Carb Lemon and Poppyseed Muffins

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