These paleo lemon poppyseed muffins are my take on the traditional muffins that everyone remembers from childhood. I think eating my grandmothers lemon muffins directly contributed to my sweet tooth later in life.

These muffins are grain free, gluten free, dairy free and are made using a combination of cassava flour and tigernut flour. Cassava flour is a great gluten and grain free alternative to white flour, and tigernut flour is a high-fiber flour made out of small starchy tubers called tiger nuts.

As with all my recipes, below I also make recommendations for how to modify the recipe to meet some of the more common diets that people are following.

Lastly, this is an easy recipe to meal prep and take as a snack. It scales well so if you make a second batch (or third) to freeze, you won’t run into any problems. You might just need a really large mixing bowl!

Recipe substitutions

Flour substitutions: Instead of tiger nut flour (which is hard to find outside of health food stores) you can use almond flour, hazelnut flour, coconut flour, or any other gluten free or nut flour. Tapioca flour is just cassava flour that has been refined a bit more, so that will work too. Tiger nut flour is also expensive so you can avoid the extra cost by using one of these other flours that are found at most grocery stores.

Maple syrup or honey substitutions: Instead of these you can use maple sugar, coconut sugar, brown sugar, or even granulated sugar. Just make sure to add a bit more milk if the batter is too dry.

Dairy-free milk substitutions: This can be anything from water (in a pinch) to almond milk, coconut milk, soy milk, or oat milk. It doesn’t matter in this case if it is the sweetened or vanilla flavored kind. It will work just fine.

Coconut oil substitutions: Instead of plain coconut oil, you can use butter flavored coconut oil, extra virgin olive oil, walnut oil, avocado oil, or dairy-free butter.

Baking soda substitutions: Instead of 1.5 teaspoons baking soda, swap it out for 2 teaspoons baking powder.

Flavor substitutions: For more lemon flavor, add lemon zest and/or a small amount of lemon extract.

Dietary modifications

Make this recipe vegan: Use chia eggs or flax eggs (2.5tbsp water and 1tbsp flax per egg. Mix in a bowl and let stand for 5 minutes). Voila!

Make this recipe lower carb: Swap out the sugar for stevia or erythritol. Just make sure to follow the conversion rate on the side of the package as they aren’t 1:1 normally. Also, instead of tiger nut flour, you can use a lower carb alternative like almond meal. It’s definitely a challenge to make low carb gluten-free muffins but these small changes will make a huge difference.

You might also like: 

If you like this recipe, you might also like my other cassava flour recipes:

Or my other paleo muffins:

If you are looking for more paleo recipes, download my free 7 day paleo meal plan!

paleo lemon poppyseed muffins

Paleo Lemon Poppy Seed Muffins Recipe

Tara Klippert
These muffins are dairy free, gluten free, sugar free, soy free and paleo.
No ratings yet
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Snack
Cuisine American
Servings 15
Calories 229 kcal



  • Set your oven to bake at 350°F.
  • Measure and combine the dry ingredients into your stand mixer bowl. Alternatively, you can mix this batter together using a large bowl and a wooden spoon.
  • Use a small lemon juicer if you have one or squeeze the lemon juice out into a small bowl with your hands. Make sure to strain the seeds and lemon flesh out before adding it to the stand mixer bowl.
    Optional: if you like your muffins extra lemony, grate some lemon rinds off the outside of your lemons into the stand mixer bowl.
  • Measure and add all remaining wet ingredients and mix thoroughly. For the coconut oil, I usually soften it up in the microwave for about 30 seconds which helps it mix into the batter.
  • Once you’ve got all ingredients mixed together, line your muffin tins with 15 parchment paper muffin cups.
  • Distribute muffin batter evenly amongst 15 muffin liners.
  • Bake in the oven for 30 minutes. Test your muffins with a toothpick to make sure it comes out clean, or at least not wet still.
  • Let cool down to room temperature on a cooling rack and enjoy!
  • Store leftover muffins in an airtight container in the fridge for up to 1 week. Alternatively you can freeze them for up to 6 months or more.


Calories: 229kcalCarbohydrates: 35.2gProtein: 2.9gFat: 8.8gSaturated Fat: 4.3gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 0.7gCholesterol: 24.8mgSodium: 226.9mgPotassium: 185.7mgFiber: 7.3gSugar: 12.9g
Keyword dairy free, gluten free, soy free, sugar free
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Tara Klippert
About the author Tara Klippert

Tara Klippert is a Registered Health and Nutrition Counselor and holds a diploma in Holistic Nutrition and Health Coaching. She shares her gluten free, dairy free & allergy friendly recipes.