I love popping these in my bag for a snack while I'm on the run.
A muffin plus a smoothie makes a great on-the-run breakfast. Since I can't eat too early in the morning - we're up at about 6 am most weekday mornings (ouch!) - I like to pack these two things in my bag to have a little later. They're filling, but not a big meal. And they're gluten-free!
April says
These were delicious! I followed the recipe exactly and they turned out perfect. Thank you so much!
Talya says
Could I bake these in a loaf pan? How long would you recommend if so?
Thanks!! We love your baked good recipes!
Erica says
Thank you for the kind words! I haven't done it yet, but I would bake for at least 40 minutes. Test it with a toothpick in the center at about 35 minutes.
Jen says
Do these hold up well in the freezer or best to eat fresh/refrigerated? Thanks!
Erica says
Yes, you can store them in the fridge for about a week or so, or freeze (sealed) for a few months.
Pauline says
I never comment on recipes but this one was so divine I just had to! I didn't have honey on hand so I subbed it with half maple syrup, half blackstrap molasses (for the minerals) and they were SO delicious. Really moist, not eggy like some coconut flour recipes tend to be. THANK YOU for making such a delicious recipe!
Erica says
Yum, love your subs. Thanks so much for the kind words!
Shannon says
I made these this morning for breakfast. Didn't have poppy seeds so put in blueberries- they were delicious- the whole family loved them, thank you- just one more comfy belly receive i'll be putting into my regular rotation
Erica says
So good to hear!
Leslie Hanson says
Oops - it was 3/4 cup coconut flour not 1 3/4 cups.
Erica says
I corrected your original amount. Cheers!
Leslie Hanson says
I used a mixture of coconut flour and almond flour. 3/4 cups coconut flour and 1 1/3 cups almond flour. (I doubled the recipe) and they turned out AMAZING!! Very moist and fluffy. I didn't intend on mixing the two flours but I didn't do a good job eyeballing how much coconut flour I had so I improvised and SO glad I did!
Erica says
Nice job! Thanks so much for sharing your measurements. I'll have to try it some time 🙂
Gigi says
Hi Erica, thanks for the great recipe! I tried a little variation and thought I'd share: i used 2 yolks instead of 4 to make them a bit more healthy and added 2 spoonfuls of 0% strained greek yoghurt. Also added some flaked almonds on top! Soo delicious, thanks again!
Erica says
sounds great! thanks 🙂
KAthy Nash says
I have already made your delicious zucchini bread with almond flour. So so delicious.everyone loves it even my 2 year old granddaughters.just making the banana bread now with almond flourand then want to make the lemon poppy seed muffins with coconut flour.dont like using wheat because of the high carbs in it.thanks for this wonderful website
Erica says
thanks, and you're welcome!
Crystal Longo Savoy says
These are amazing. I used chia instead of poppy seeds but they taste just like a lemon poppy seed muffin. So moist on the inside and the perfect lemon flavor. My husband and mother tried them and also can't get enough. Thanks for the recipe!
Heather says
Just made this, and could not wait for them to cool before devouring 3 mini muffins!! This is the best recipe I have fond so far with coconut flour.
Heather says
I love your recipes!! I was wondering if you could take out the sweeteners like in this one the honey. What would you replace it with? For a sweetener I was thinking of a liquid vanilla sweetener.
Thank you,
Heather
Amy says
Hi- I want you to know these are my daughter's favorite muffins. Making them tonight for the 6th straight week in a row. She takes it daily in her lunch for school. Thanks for such a great recipe!
Erica says
good to hear! it's so nice to have a favorite treat 🙂
Ashley says
Hi, thank you so much for all your recipes! I make the lemon almond flour muffins regularly and love them. I wanted to point out that in this recipe (which I am about to try, yay!) you say to add the vanilla at 2 different times. It probably doesn't affect the recipe, but I know you would want to know it was there twice.
Thanks again for all the work you do to share these recipes with the world!!
Erica says
Thanks for the vanilla correction 🙂
Michelle says
I just made these muffins and they were DELICIOUS! They were so moist and the texture was was springy and awesome. Thanks for the recipe!!
Erica says
Thanks Mari! Nice to know about the blender 🙂
Mari says
I just baked these muffins yesterday. Love these. AMAZING RECIPE! I did not change anything. Thank you so much. I used a blender.
kate says
anyone try egg replacers from whole foods market yet? I am vegan and want to use them/Thanks!
Allison says
I'm a newbie at baking with coconut flour...made these last night and they are delicious! The batter was really runny though and they are pretty egg-y and rich, almost like bread pudding. Is that normal? Or do I have a kind of coconut flour that measures less? I'm using the Let's Do Organic brand.
Erica says
hmmm. Not sure. They aren't eggy for me. Maybe try adding a teaspoon more coconut flour next time. I use large eggs so it can't be the egg size.
Cassia says
Oh boy!
Thanks for posting this recipe, I'm gonna make them tonight! 🙂
~Cassia 🙂
Maria Carolina says
I made these on the weekend and followed the recipe exactly, except I used orange zest because that's all I had. THESE. WERE. PERFECT. My family and I loved them and these will definitely become a staple for weekday snacks. Honestly, who needs wheat-filled muffins when you could have these gems? No one. These are some of the best muffins I've ever made--regular wheat-filled varieties included. The best part is they are so light and fluffy that you would swear they had wheat flour in them! Thanks so so much for this excellent recipe. I will definitely be trying other recipes of yours 😀
Erica says
So glad they were a hit! Enjoy.
Suzie says
This recipe is great, the first gluten free recipe I;ve thought was truly delicious! My kids love it, too. I did it in an 8x8 pyrex dish since I was too lazy to wash muffin tins, and it turned out very nicely.
Erica says
good to know you make it like a sheet cake!
Maria Carolina says
I just wanted to revise my review because I tried them again today and they were not dry at all! They were very moist and extremely flavourful! I will definitely be making these again.
Maria Carolina says
Hi! I had four egg yolks left over from a previous recipe and was looking for something to use them in (other than my hair) and stumbled upon your recipe. I used 2 tablespoons of chia seeds and 6-8 tbsp of water to make up for the egg white. I also used maple syrup instead of the honey as that was all I had on hand. They were very tasty! Mine actually didn't rise alot either as another person said and I also found them a bit dry but tolerable. I read that you have to use 1 egg for every tablespoon of coconut flour in a recipe so next time I will try cutting back to 1/4 cup of coconut flour. It was still a great recipe though!
Carmen Martinez says
OH MY GOSH -- these muffins are amazing! My 9 year-old put them together in the food processor and the entire family loved them! Lemon poppyseed anything is my eldest daughter's favorite and she gave a big thumb's up. So lemony, sweet without cloying, poppyseedish delightful! They keep their great flavor and texture the next day (and two) which is unusual for gluten free stuff. Sooo yummy with morning coffee. Thanks for the great recipe!
Amy says
Baking these now-they smell delicious. I am using grape seed oil today. I have started using half applesauce/ half honey in baking recipes for less sugar. The results so far have been good(like in your refrigerator cake--a favorite cake for my family!). I am sure it will be good in here as well. Thanks for the recipe!
Nikki says
These were lovely, thanks for sharing =)
Audrey says
What kind of oil did you end up using?
Erica says
I vary the oil, but lately I'm using safflower oil. Melted butter or vegetable shortening will work as well.
Mike says
Thanks for the recipe! They turned out great!
Tiffany says
Do you think it would work out ok to use sugar free maple syrup instead? I'm planning to give it a try.
Erica says
It will probably be too dry. You can try adding some liquid in place of the missing moisture from the liquid sweetener - maybe 1/4 cup of milk or water. I haven't tried this, btw.
Erica says
I'm not sure. I didn't know there was a sugar-free version of maple syrup!
Mandy says
Hi Erica,
I just tried these but mine didn't come out fluffy like your photo. They baked and retained the same shape as when 1st scooped into the muffin liners and are VERY dry. Has this ever happened to you? Any suggestions?
Thanks!
Erica says
These are always moist for me. Coconut flour sucks all the moisture out of things, so make sure your liquid measurements are accurate. Also, I use a liquid sweetener, which adds moisture. They should be rising (a bit) and moist. I fill the cupcake liners about 2/3 of the way and they rise to the top. Hope that helps!
Mandy says
Thanks Erica!
I just noticed you posted the recipe with almond flour so I will give those a try next time.
Always appreciate your recipes!
Nikki says
Can't wait to try this recipe, we have a lemon tree and I am struggling to find a way to use all the lemons LOL! This will be a great start.
Erica says
Feel free to replace the vinegar with lemon juice then. I'm going to try it soon, but it should work.
Erica says
Woops - never mind. I didn't use vinegar here! I was thinking of the fluffy cupcakes.
Emily says
...just read the ratio is different...guess I'll give it a whirl and see how it turns out! If you have a suggestion though, please share. =)
Erica says
I was just going to tell you that I'm going to try almond flour soon, but you definitely won't need as many eggs. I just haven't tested it yet, but you could use the fluffy cupcakes recipe as a guide for ratios.
Emily says
Was just daydreaming of making up some muffins this morning! So happy to see this.
Can almond flour be substituted for the coconut flour? If so, is it an equal amount?
Thanks!
Berneda says
I just found your website and I LOVE IT! Thank you for what you do. 🙂
Erica says
thank you!
Danielle says
I think you left out the lemon juice in the ingredient list 🙂
Erica says
Actually, I don't use lemon juice for this recipe. Thanks for asking though!
Danielle says
Oops! I saw the line about lot's of lemon juice in it and didn't read the sentence right before! That's what you get for skimming the post at a stop light. Definitely trying these this weekend!
Erica says
One note: you can actually swap out the vinegar for lemon juice though. Just a thought - I'll be trying it because someone wrote me to ask if they can do that.
Serena says
Um, what vinegar? Did you mean vanilla?
Kristin says
My favorite!! Can't wait to try them! 🙂