After much experimentation, I’m quite fond of a 4:1 or 3:1 ratio of almond flour to coconut flour for paleo baked goods. That seems to produce the best texture for a muffin like these. Light, fluffy, moist. And oh so perfectly lemony!
Lemon Poppy will always be one of my favorite flavors. My lemon poppy protein bars are a hit with many of my clients, but these are an option if you either don’t want to cook with protein powder, or just want something dessert-like and have a limited diet!
Note: Do not substitute lemon juice for lemon extract. They are very different and the acidity of the lemon juice will activate the baking powder in your mixing bowl, and not in the oven, where you want it to happen.
1 cup almond flour 1/4 cup coconut flour 3/4 tsp baking powder 1/2 tsp baking soda 1/4 tsp salt 1 tablespoon poppy seeds 1/2 cup Splenda for baking 1/2 tsp lemon extract 1/2 cup water 2 eggs zest of 1 lemon1. Preheat oven to 350 degrees F. Oil 6 muffin cups or use silicone liners.
2. Whisk together the almond flour, coconut flour, baking powder, baking soda, salt, poppy seeds and Splenda in a large bowl.
3. In a separate bowl, whisk together the lemon extract, water, eggs, and lemon zest. Pour into dry ingredients and stir gently until everything is just combined. Do not over mix.
4. Divide between 6 muffin wells or silicone liners and bake for 14 minutes.
Serves 6
Nutrition Facts: 166 calories, 12 g fat, 9 grams carbohydrate, 4 grams fiber, 7 grams protein.
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pgattocpa January 28, 2013 at 7:00 pm
Georgie: I did a double-take when I saw 2 eggs in the “dairy free” recipe. “How could Georgie make such a mistake?” Well, knowing that you couldn’t make that mistake I did a quick Google and added to my knowledge base of what constitutes “dairy”. (Admonishing myself now for letting even the momentary bit of doubt creep in!!)
Georgie January 28, 2013 at 7:43 pm
Peter – Dairy foods come from cows. Eggs, not from cows. Thus they are okay for dairy allergies and other dairy free folk. But don’t put away the error-checking glasses, I rely on you for your eagle eye!
Nicole February 17, 2013 at 9:51 am
These are really, really good–not at all greasy like many paleo muffin recipes I’ve tried. Now I can’t wait to try the lemon blueberry pound cake recipe!
What kind of almond flour do you use? I’ve been grinding my own from sliced almonds, but I’m thinking it is probably cheaper/easier to buy it already made into flour.
Georgie February 18, 2013 at 9:07 am
I have bought a big batch from http://www.jkgourmet.com/products/almond-flour (5 pound bag) and keep it in the freezer. Great price, great flour!
Sarah-Helena May 2, 2013 at 5:49 am
I’ve made these 2 times so far, replacing splenda with erythritol and a tiny bit of stevia, and they are AMAZING. Perfect texture + they rise beautifully!