Paleo Lemon Poppy Seed Muffins
Serves: 6 muffins
Lemon Poppy Seed Muffins
  • ¾ cup cassava flour, available here
  • 1 tbsp poppy seeds, available here
  • ½ tsp baking powder (make sure it is gluten free, and uses cornstarch or arrowroot starch instead of wheat starch as the base)
  • ¼ tsp baking soda
  • ⅛ tsp sea salt
  • ¼ cup maple syrup
  • ¼ cup coconut oil, melted and cooled
  • ¼ cup full fat coconut milk
  • 2 tbsp lemon juice
  • 1 large egg
  • 1 tbsp lemon zest
  • ½ tsp pure vanilla extract
Coconut Lemon Glaze
  • 2 tbsp coconut butter, available here
  • 1 tbsp raw honey
  • 1 tbsp lemon juice
  • 1 tbsp coconut milk
  • 1 tsp lemon zest, plus more for garnish
Lemon Poppy Seed Muffins
  1. Preheat oven to 350 degrees F.
  2. Line a 6-cup muffin tin with a muffin liner, or grease with coconut oil.
  3. In a large mixing bowl, combine cassava flour, poppy seeds, baking powder, baking soda, and sea salt, and mix well.
  4. In a separate bowl, combine maple syrup, coconut oil, coconut milk, lemon juice, egg, lemon zest, and vanilla extract. Whisk together.
  5. Pour wet ingredients into dry ingredients and stir together until just combined.
  6. Divide the batter into the muffin tin, filling each cup about ⅔ of the way up.
  7. Bake for 20-25 minutes, or until a toothpick inserted at the center of a muffin comes out clean.
  8. Cool for 5 minutes before removing the muffins from the tin.
Coconut Lemon Glaze
  1. In a small saucepan, combine all ingredients and heat over low heat until fully melted and combined.
  2. Drizzle on top of the muffins. If you want, add more lemon zest on top of the glaze.
  3. Let it cool. The glaze will harden once fully cooled.
Recipe by Empowered Sustenance at